1 24 Thinning, Gathering, Keeping, and Marketing. 



spoiling of the fruit. Different modes are employed to remove the 

 covers in taking out the fruit. The corks should have two small and 

 strong cords placed under them, for lifting them out, the ends of 

 which should be well covered with cement, to prevent the admission 

 of air, or a round piece of cotton cloth may be used for the same 

 purpose. Pincers may be used for drawing the cord or cloth in 

 taking the covers off. The covers may be loosened with the India- 

 rubber lining, by inserting the point of a knife. 



The annexed figures represent one of the simplest modes of 

 applying the India-rubber lining. A ring of this, material, about a 

 quarter of ah inch wide, and one-eighth of an inch thick, is placed 

 in a groove or depression outside the neck, as shown in Fig. 164. A 



Fig. 164. Top of Jar, with India-rubber Fig. 165. SetJion of top of Jar, with 



land ; place of tin cap shown by dotted India-rubber band ; place of India- 



line' rubber shown by dotted line. 



tin cap is then applied, which fits closely, and presses against the 

 outside of the band. The upper edge of the jar is ground, so that 

 the tin cover rests flat upon it. Fig. 165 is a section of this arrange- 

 ment 



Heating the Fruit. The fruit should be heated to nearly or about 

 the boiling point of water, but shoulcl not be made to stew or boil, 

 as this would break the form of each specimen, and reduce the whole 

 to a mass. For common family purposes, the best way is to place 

 the fruit in a tin pan, with about as much sugar as will give it a pro- 

 per flavor, and then set the pan in the top of a stove boiler, where it 

 will fit as a lid ; then let the water boil beneath the fruit until the 

 whole is well heated through. Small fruits require less time than 

 large ones. About fifteen minutes will be needed for strawberries 

 and raspberries ; twenty minutes for cherries, currants, peaches, and 

 plums, and half an hour for apples, pears, and quinces. 



Filling Jars. While the heating of the fruit is going on, place 

 three or more empty jars in another boiler, and pour in cold or 

 moderately warm water till it rises nearly to their necks. A heavy 

 weight, as bricks, flat irons, or flat stones, must be placed on these 

 jars, to hold them down ; and it is safest to place a few small strips 



