76 



different fruits and according to the ripeness of the fruit used. 

 I boil the syrup until it drops thick from the spoon. 1 know 

 of no other way of making pure jellies than by using the same 

 proportion of sugar and fruit. I do not recommend anything 

 but acid fruit in the preparation of jellies for family use, 

 although some of our Lynn friends seem to differ from the 

 committee, as several jars of the sweetest varieties mysteriously 

 disappeared, borrowed as samples, I presume for competition 

 at the exhibition of '81. 



STATEMENT OF MRS J. FULLER, OF MIDDLETON, U'ho received a 



gratuity for the best cucumber pickle. 



The cucumbers were picked every other day, and were pre- 

 pared for pickles as follows : — Scald in salt and water twice, 

 let them stand twenty-four hours each time ; one cup of salt to 

 one hundred pickles, and then scald them in weak vinegar ; 

 after which put them in jars, and fill up with strong scalded 

 vinegar, with a piece of alum size of a pea, which hardens the 

 pickles. They keep better in sealed jars. 



PEARS. 



The Committee award to best plate 24 specimens, Urbaniste 

 pears, Breed <fe Co. Lynn, premium $6 ; Belle Lucrative, W. 

 B. Allen, do, 3 ; Beurre Bose, H. C. Whippen, do, 3 ; Beurre 

 Clairgeau, Mrs. E. Lovjoy, do, 3 ; Beurre d'Anjou, John 

 O'Brien, Bradford, 3 ; Buffum, A. J. Hubbard, Peabody, 3 ; 

 Clapp's Favorite, Peter Waite, Danvers, 3 ; Duchesse, Edwin 

 Bates, Lynn, 3 ; Dana's Hovey, J. R. Parker, do, 3 ; Law- 

 rence, B. F. Ricker, do, 3 ; Louise Bonne de Jersey, John 

 O'Brien, Bradford, 3 ; Marie Louise, F. L. Cushman, Lynn, 

 3 ; Onondaga, Sylvester Parrott, do, 3 ; Seckel, John O'Brien, 

 Bradford, 3 ; St. Michael Archange, Patrick Tracy, Salem, 3 ; 

 Sheldon, C. A. Proctor, Peabody, 3 ; best collection, E. F. 

 Webster, Haverhill, 8 ; 2nd, J. Henry Hill, Amesbury, 6 ; 

 3rd, Peter Waite, Danvers, 4. 



