128 FAEM HOMES, IX-DOOES AND OUT-DOORS. 



over, and the family can have, every day, a taste of sum- 

 mer-time. 



In the country one has every advantage for successfully 

 canning fruits. They can be gathered at just the right 

 stage of ripeness, and put up while perfectly fresh. And 

 if the glass cans, which are, of course, nicer than jugs 

 and jars, are bought in quantities, the expense is not 

 great, considering that with good care they will last for 

 years. 



Half-gallon jugs, with wide mouths, can be used for 

 tomatoes, currants, blueberries, and, in fact, all the small 

 fruits, if sufficient care is taken to seal them up com- 

 pletely ; and as they will not break when the hot fruit 

 is poured into them, and need no "parboiling," like 

 glass, it is considerably less trouble to use them. The 

 corks should be pressed in tightly and melted sealing-wax 

 poured plentifully over. 



Most house-keepers, however, will prefer glass. One 

 can be sure that it is scrupulously clean. Also, it is a 

 pleasure to survey the glistening rows of cans, and observe 

 through their transparent sides how beautifully the 

 peaches and strawberries are conducting themselves ! 

 Jugs, however, might be used for tomatoes, pumpkin, 

 string-beans, pie-plant, etc., and even if the sealing-wax 

 should sometimes prove treacherous, the loss of the con- 

 tents would not be so very deplorable. To have half ti 

 gallon of Antwerp raspberries fermenting over a cellar 

 shelf would be another affair ! 



It is not necessary that the canning of fruit should be 

 midc an herculean task. Jars and jugs, filled every iron- 

 ing and baking-day through the fruit-season, will make 

 up a large winter supply without special conflagration in 

 the cook-stove, or long hours of woman-roasting. 



Always place glass jars in a pan of water with a board 

 beneath them, and let the water come to scalding heat 

 before pouring in the hob fruit. Quart cans are generally 



