64 THE NEW RHUBARB CULTURE. 



fire and turn into glasses. Let stand 24 hours, and 

 cover with a thin layer of refined paraffine wax. Tie 

 down closely with paper, or use tin covers if you have 

 them and keep in a cool dark place. 



Rhubarh Marmalade.- — Wash, peel, and cut up the 

 rhubarb; weigh and j^ut into a preserving kettle and 

 stew until tender, add sugar in proportion of pound to 

 pound; let cook slowly, stirring very frequently. Be 

 careful not to let it scorch; an asbestos mat under the 

 kettle will be a safeguard. When the. sauce has a clear 

 jellied appearance it is done. Take from tlie fire and 

 put in glass jars. 



Ca7ined Rhubarb. — Prepare rhubarb exactly as for 

 sauce. Use glass cans, fill them with boiling hot sauce 

 until it runs over the top of cans, j^ut on the covers and 

 screw down as tightly as possible, wipe the can off clean 

 and with the back of a heavy butcher knife press the 

 flange of the cover down tightly against the rubber. Do 

 not meddle with the tops after they become cold, trying 

 to tighten them then, does more harm than good. 



Canning Rhubarb in Cold Water. — Wash, peel, and 

 cut up the rhubarb, have the cans clean and well scalded ; 

 put a cup of water in each can and fill in with the cut 

 rhubarb pressing the pieces snugly together; set the 

 can in a deep tin pail and pour cold water into can until 

 it runs over, then fill up the pail so the top of the can 

 is well under the water, when no more air bubbles rise 

 from the can screw the cover on as tightly as possible. 

 Eemember the entire process of putting on the covers 

 must be done under the surface of the water, this will 

 effectually exclude the air, and if properly done the 

 rhubarb will keep perfectly. When ready to use, pour 

 off the water into the vineo^ar barrel and use the rhubarb 



