374 VINEGAR, CIDER, AND FRUIT-WINES. ' 



other methods. It consists in dissolving J to J pound of sugar 

 in water and boiling the resulting syrup together with the fruit 

 until the whole forms a jelly-like mass. While still warm the 

 pots, which must be full, are tied up with bladder. A piece of 

 salicylated paper should be placed upon the surface of the fruit 

 before tying up the pots. 



Preserving in Air- Tight Cans. 



This method, as previously mentioned, is the only one which 

 has become of commercial importance ; for the United States 

 and England it has even become of the same national import- 

 ance as the fabrication of beet-sugar for France and Germany. 

 The number of factories, briefly termed canneries, in both the 

 countries named, has largely increased during the last few years, 

 and not a few of them employ 1000 hands during the fall. Of 

 course these factories do not limit themselves to the canning of 

 fruit, as otherwise they would have to cease operations during 

 the winter months, but that branch of the business preponderates 

 over all others. The search after other suitable material is con- 

 stantly more extended, and it is difficult to tell what may not be 

 canned in the future. The trade-list of a large English factory 

 now contains 200 different articles ; it includes, however, all 

 Southern fruits, a portion of which is, singularly enough, returned 

 in this state to the tropics. The American trade-lists embrace, 

 as a rule, three groups, viz : 



1. Apples, pears, peaches, apricots, plums, strawberries, rasp- 

 berries, blackberries, currants, cranberries, whortleberries, necta- 

 rines, grapes, cherries, quinces, cocoanuts, pineapples, marmalade, 

 jelly, green walnuts. 



2. Peas, beans, beans with pork, corn, tomatoes, asparagus, 

 carrots, onions, pickles, cauliflower, horseradish, mushrooms, 

 catchups, succotash, plum-pudding, sweet potatoes. 



3. All kinds of poultry, venison, salmon, lobster, crawfish, 

 oysters, crabs, beef, mutton, pork, eels, salt-water fish, ham, pig's 

 feet, beef tongue, lamb's tongue, frog legs, mussels, etc. 



All the varieties of fruit named in the first group being not 

 equally well adapted for canning, the less suitable kinds are only 



