100 STATE POMOLOGICAL SOCIETY. 



comes iu contact with it sterilized, and then keep the air away from it. 

 That is, the fruit and whatever it touches must be raised to a sufficient 

 degree of heat to destroy any micro-orgauisms already there that would 

 cause a change of form, or decay. This being done care must be taken 

 that no others are allowed to enter through the air. There is no magic 

 about it, only constant watchfulness. 



Gentle cooking, long continued, rather than intense heat for a short 

 period, seems to be most fatal to these tiny particles which might work 

 so much ill. This method is also conducive to preserving the natural 

 appearance of the fruit. 



Some sugar is generally used in canning fruits, as then they are ready 

 for table use. The quantity will, of course, vary with the amount of 

 acid the difterent varieties contain. A half pound of sugar to a pound of 

 fruit is a fair average, but some kinds do not need as much. The 

 amount of water to be added will also vary, as some fruits are 

 juicy enough to cook themselves. We gain nothing by canning water, 

 it simply fills up our jars ; better add a little to the fruit when the can is 

 opened, as then the gases it contains will help to aerate and freshen the 

 fruit. If, however, we have not quite enough to fill our jars we need not 

 hesitate to add a spoonful or two more water. 



Many housekeepers find it easier to can fruits in small lots than to 

 devote whole days to the task. With a gas or kerosene stove a kettle of 

 fruit is quickly heated and kept at the proper temperature, and a few- 

 jars may be attended to easily while other work is in progress without 

 really taking much extra time. It is surprising to see how rapidly the 

 shelves may be filled with jars by this method. 



Few families have yet discovered what delicious compounds may be 

 made by blending different friiits. Here is a field for future study. 



RECIPES. 



Savory Chestn'uts — Scald one pint of shelled chestnuts and remove 

 the brown skin. Boil for half an hour or until tender. Let the water 

 evaporate oi- drain it ofl'and chop or mash the nuts. Add one tablespoon- 

 ful of butter, a few drops of onion juice and season with salt and pepper. 

 Serve hot with meats in place of potatoes or rice. 



Cranberry Sauce— Use half as much sugar as cranberries and half as 

 much water as sugar. Sprinkle the sugar over the berries in an earthen 

 or granite kettle, pour in the water on one side. Cover until the sugar 

 is dissolved and the syrup begins to boil. Then remove cover and press 

 the berries into the syrup until all are broken. Then pour into moulds 

 and it will be of a jelly-like consistency when cold. 



Cranberries with Raisins — Use two parts cranberries to one part 

 raisins, seedless or seeded. Cover the raisins with water and cook until 



