KEEPING. 95 



ping a little in a glass of cold water. If it falls to the 

 bottom without mingling with the water, the jelly is done. 

 When it is lukewarm, pour it into glasses, and let them 

 stand until the following day; then cover them with 

 brandy paper, and paste them closely. 



PRESERVED CRANBERRIES. 



Sort the cranberries, and use only those which are en- 

 tirely sound. Take one pound of loaf sugar and one pound 

 of fruit. Pour on water enough to dissolve the sugar, 

 and cook until clear. Put them up in the manner describ- 

 ed for jelly. 



CANNED CRANBERRIES. 



Stew the cranberries, as for sauce, and, while hot, put 

 them in cans, heated in boiling water, and seal them up 

 perfectly air-tight. 



Canned cranberries are used extensively on ship board ; 

 and during the late " American conflict," a cheap article 

 was manufactured for the army, by using half a pound 

 of. brown sugar to each quart of berries. 



EXPORTING. 



Although much has been said concerning the exporta- 

 tion of cranberries to Europe, very few have, in reality, 

 been sent abroad, owing, doubtless, to the high price 

 which the fruit has commanded in this country. 



Boston has, until within a few years, been the head- 

 quarters of this fruit ; but we learn that, for the twenty 

 years previous to 1868, not more than forty barrels had 

 been exported from that city. 



One lot, sold at public auction, in Liverpool, in 1867, 

 netted the exporter about as much as he could have ob- 

 tained at the time in Philadelphia. 



