372 VLNEGAR, CIDER, AND FRUIT-WINES. 



We will first mention the old French method, known as au 

 Baine-Marie, which, on account of its simplicity, is still much 

 used. Berries require no preparation, but peaches, apricots, and 

 plums must be stoned and halved, and cherries and small plums 

 stoned. Apples and pears are peeled and quartered and imme- 

 diately thrown into boiling water for 4 minutes to bleach. They 

 are then laid a few minutes upon a sieve to dry, and brought, like 

 other fruit by means of a spoon into wide-necked glass jars which 

 are filled to within 2 inches of the edge. In placing the fruit in 

 the jar press it well together. The empty space is then filled up 

 with hot syrup composed of 2 parts of sugar and 1 part of water, 

 and the jars, after heating them somewhat upon a stove, are placed 

 in boiling water for 8 minutes for kernel fruit and for 10 minutes 

 for stone fruit or berries. The jars are then immediately corked 

 and sealed. 



According to another French method, the flesh of the fruit is 

 preserved without boiling. Stone-fruits and berries only can be 

 used. The fruit is pressed through a hair-sieve and the pulp 

 mixed with an equal weight of pulverized sugar. The mixture 

 is then brought into glass bottles which are corked and sealed. 

 This fruit-pulp keeps, however, only through the winter, or if 

 kept in a cold place or in a refrigerator. 



The following method gives better satisfaction : The fruit, such 

 as cherries, berries, plums, peaches, apricots, etc., is, without the 

 addition of water, brought into wide-necked glass jars in such a 

 manner that a layer of fruit alternates with a layer of sugar, the 

 top layer being sugar. The jars are then tied up with salicylated 

 parchment paper, placed in a water-bath, and the water kept 

 boiling for 15 to 30 minutes, according to the variety of fruit, 

 small fruit requiring less time than large, and berries only about 

 15 minutes. The jars are then stored in a cool, dark place. 

 For closing jars with narrow mouths corks are preferable. They 

 are soaked in hot salicylated water and sealed. 



Fruit thus preserved retains its fresh, natural appearance and 

 keeps for a considerable time. If appearance is, however, of 

 secondary consideration, it is better to boil the fruit, as is done 

 with kernel-fruit, melons, and all large varieties. The prepara- 

 tion for this method varies according to the nature of the fruit. 



