STATE POMOLOGICAL SOCIETY. 99 



Apples, grapes, quinces, and any fruits having considerable solid sub- 

 stance as well as juice are best suited for marmalades. Like jellies, these 

 will keep indefinitely if carefully put up. They may be as stift' or stiffer 

 than ielly, or soft enough to dip with a spoon, but the latter comes more 

 properly under the class of jams, or fruit butters. 



A combination of fruits makes a delicious marmalade. Apple is per- 

 haps the best basis and to it may be added quince, plums, or whatever 

 fruit is at hand. In winter time several scraps of canned fruit may be 

 put with some fresh apples and all slowly simmered till well blended into 

 a new compound. 



Solid marmalade may be cut in strips or cubes, rolled in sugar and left 

 to dry slightly, and then will be an agreeable addition to a box of home- 

 made candy. 



PRESERVES. 



The pound-for-pouud preserves of our grandmothers were much like 

 jellies or marmalades, but made of whole fruits without straining. There 

 were no air-tight jars in those days, but long, gentle cooking evaporated 

 much water and, with the large proportion of sugar, gave a result too 

 rich for the micro-organisms to invade. There is no serious objection to 

 this kind of sweetmeat, provided it is properly used. Of course, so large 

 quantities should not be eaten as may be safe with the modern canned 

 fruits. A little of this rich preserve is very nice to serve with light pud- 

 dings, ices, or similar desserts. Even boiled i-ice, so often despised, will 

 become a favorite if thus accompanied. 



CANNING. 



The invention of air-tight glass jars opened a new era in the preserva- 

 tion of fruits, but the early ones were often imperfect, and housekeepers 

 did not at first know how to use thein to the best advantage. 



The best jars are those having glass covers and fastening with a spring. 

 The screw tops are easily rendered imperfect and are hard to close and 

 open. The less lettering there is in the glass the surer we are of keeping 

 it clean. The rubber rings spoil quickly and none that are stretched or 

 brittle should be used. A few new ones are usually required every vear. 

 Pint jars are more satisfactory for the average family than the larger 

 sizes. 



A grocer's tunnel is desii'able for ftlling the jars, and a half-piut dipper 

 with a long liandle is another help. All parts of the jar should be thor- 

 oughly sterilized by the aid of boiling water; so should tlie tuuuel and 

 dipper, and anything else that may come in contact with the fruit. 



Recipes are sometimes sold for preserving fruits by the use of salicylic 

 acid. Though not absolutely poisonous, this is not advisable for steady 

 diet, and is quite unnecessary if sufficient care is taken during the process. 



The essential points in canning fruits may be summed up in very few 

 words. All that is necessary is to have the fruit and eveiything that 



