r t I 



DO 



down with a knife, knead it into shape, let it rise until 

 light, then put it into tins, when at the top bake until 

 done. 



STATEMENT OF LOUISA BAILEY, INDOVER, FOR SECOND 

 PREMIUM, r.ROWX BREAD. 



Three cups of Haxall flour, three cups of Indian meal, 

 one cup of molasses, two teaspoonfuls of salaratus, one 

 pint sour milk and a little salt. Steam three and one half 

 hours. 



STATEMENT OF L. H. BASSETT, NO. ANDOVER, FOR FIRST 

 PREMIUM CANNED FRUIT. 



The goods exhibited by me are what is called cold 

 packed goods, all the fruit is prepared and then packed 

 in the jars, the jars are then filled with syrup full, the 

 cover and rubber ring are put on and half sealed, then 

 they are put into cold water and slowly boil the water 

 the proper length of time, thej^ are then taken out and 

 sealed at once. 



STATEMENT OF MRS. LIZZIE J. ATILSON, BEVERLY, SECOND 

 PREMIUM, FOR CANNED FRUIT AND JELLIES. 



Having secured the first and most important contribu- 

 tion to the manufacture of preserves, the fruit, the next 

 consideration is the preparation of the syrup in which the 

 fruit'is to be suspended^ and this requires much care ; the 

 principle thing to be acquainted with is the fact that in 

 proportion as the syrup is longer boiled, its water will be- 

 come evaporated and its consistency will be thicker. (The 

 best sugar is the most economical for preserves) The syrup, 

 a solution of sugar prepared by dissolving two parts of 

 sugar to one of boiling water ; boil ten minutes, when it 

 begins to swell and boil up throw in a little cold water, do 

 this three or four times, then strain, this is a syrup which 

 neither ferments or crj^stalizes. 



For Jellies — the fruit should first be washed, then cov- 



