65 



•can. In canning plums, pears and peaches, after removing 

 the skins I boil them in clear water before putting them in 

 the syrup, this makes the syrup clearer. 



JELLIES. 



Boil fruit in porcelain kettle twenty minutes. Strain 

 through fine cheese cloth. Boil five minutes. Allow one 

 pound of sugar to pint of juice. Heat sugar. Boil one 

 minute after adding sugar. 



SPICEB CURRANTS. 



Three pounds of sugar, one pint of vinegar, tablespoon- 

 ful of cloves, cinnamon and allspice. Make into a syrup, 

 add six pounds of currants ; boil twenty minutes. 



HONEY. 



The Committee on Honey have attended to their duty, 

 and respectfully report to the secretary that they have 

 made the following awards : 

 ^3. First premium, to John Barker, No. Andover, for 



honey in comb and strained. 

 •$2. Second premium, to Oscar Gowen, West Newbury, 



for honey. 

 $1. Gratuity, to Edwin Haseltine, Haverhill, for honey. 

 Henry Alley, John J. Gould, F. W. Poor — Committee. 



PEARS. 



The Committee on Pears have attended to their duty, 

 and respectfull}^ report to the secretary that they have 

 made the following awards : 

 ^3.00. First premium, to Cochickewick Farm, No. Andover, 



for D'Anjou. 

 $3.00. First premium, to W. Burke Little, West Newbury, for 



Clairgeau. 

 $3.00. First premium, to E. Hutchins, Haverhill, for Seckel. 



