94 CRANBERRY CULTURE. 



This fan is the invention of James A/Fenwick, and is 

 annually used by him for cleaning the berries obtained 

 from his improved natural meadows. 



Cranberries may be rapidly sorted by allowing them to 

 roll down a smooth, shallow, inclined trough. The rotten 

 berries, not rolling readily, may be picked out, while the 

 sound ones, by reason of thc4r greater firmness, will pass 

 on to the receiver below. 



It may not be inappropriate to give some recipes for 

 preparing cranberries for the table ; since there are many 

 who, as yet, hardly know what they are, much less how 

 to cook them. 



For instance, a story is related of an Englishman who, 

 upon receiving a barrel of cranberries from a friend in 

 America, acknowledged the receipt of them, stating that 

 " the berries arrived safely, but they soured on the pas- 

 sage" We are left to infer that the uncooked fruit was 

 served up in cream, a mode not approved of in JSTew 

 Jersey. 



CRANBERRY SAUCE. 



Dissolve one pound of loaf sugar in one pint of water, 

 bring to a boil, and add one quart of cranberries. Cook 

 about fifteen minutes, or until clarified. 



For TARTS, spread the sauce, when cold, upon shells of 

 puff paste. 



CRANBERRY JELLY. 



Pick and wash the cranberries, and put them over the 

 fire, with half a pint of water to each quart of berries. 

 Stew them until they are soft, then mash them, and strain 

 the juice through a jelly bag; to each pint of juice add 

 one pound of loaf, or pulverized white, sugar. Boil and 

 skim until a jelly is formed, which can be told by drop- 



