ADVERTISE WITH SAMPLES 295 



We have more of this same grade for sale. Did you ever see finer 

 for the money? Why don't you put up some for winter? Here are a 

 few of the many ways in which they may be preserved. Try some of them! 

 You'll be glad next winter that j'ou did; not only when there is unexpected 

 company for supper, but when you feel like having something a little extra 

 yourself! 



Canned Peaches. 



4 pounds peaches. 

 1 pound sugar. 



1 quart water. 



Put the sugar and water in kettle and allow to boil a few minutes. Add 

 peaches and cook slowly until soft. Place carefully in jars and seal. 



Peach Marmalade. 

 10 pounds peaches. 



5 pounds sugar. 

 V2 cup water. 



Put the water in a preserving kettle; add the fruit and sugar in alternate 

 layers. Heat slowly and stir and mash the fruit, breaking it up as much 

 as possible. Cook about two hours and put away in small jars. 



Pickled Peaches. 



7 pounds peaches. 



4 pounds granulated sugar. 



1 pint vinegar. 



1 cup spice — stick cinnamon and whole cloves. 



Tie the spices in little cheese-cloth bags. Put the vinegar and sugar in a 

 kettle on the stove and stir until the sugar is dissolved. Then add the 

 bags of spice and boil for 20 minutes. Add the peaches which have been 

 peeled. Do not remove the pits. Boil slowly till soft. Put in stone jars. 



Bay Road I^ruit Farm, 



Amherst, Mass. 



Advertise with Samples. — Tf you are selling apples, and pos- 

 sibly pears, there are great possibilities in sending a single sample 

 fruit by mail or giving it away at any store which is handling your 

 fruit. This is an old scheme of the cracker manufacturers and 

 the breakfast food men and has sometimes })een resorted to ])y tlie 



