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AUSTRALIAN AGRICULTURE. 



the subject will be dealt with separately in syrup making 

 for preserving, candying, &c. 



Without Syrup. Quince, pear, clingstone peach, 

 currants, gooseberries, and other fruits that have 

 distinctive flavourings and sufficient body, may be bottled 

 or canned without syrup, the space being filled with 

 boiling water, and the contents closed to secure a vacuum, 

 as in other cases. 



Heating Bottles. This is usually done by placing 

 them in cold water, which is brought gradually to the 

 boil; but, with practice, bottles can be heated while held in 

 the haud, ready for receiving cooked, boiling hot fruit, 

 by gradually heating them with warm and then with hot 

 water. 



Heated Air Process. Fruits are cooked by heated air 

 and then bottled or canned. 



Canning. Bottling was the predecessor of canning. 

 Cans of tin were first used by fish curers in the north of 

 Scotland ; by them brought into use in Nova Scotia, and 

 other of the British-American settlements. The process 

 has been improved and extended enormously in America. 

 In Australia it is used largely for meat preserving, and is 

 equally adapted for fruits, vegetables, white sugar corn, 

 peas, and other products. 



Grading and Stoning Fruit. In the factories, fruit is 

 graded, or sorted, into sizes, and for appearance. It is then 



pitted, pared, or 

 skinned, as may be 

 required, dipped in 

 clean, cold water, 

 drained, and packed 

 neatly into the cans by 

 women mostly. The 

 cans are then filled to 

 the very top with 

 syrup of stre n gth 

 according to the grade 

 or quality of the fruit. 

 The top is soldered on, 

 the cover being left 



Grading Fruit into Sizes. 



a very small hole in the centre of 



