KEEPING THE FRUIT 369 



appreciation of its value when ripe. The flavor of 

 a ripe gooseberry is hardly to be surpassed among 

 fruits. When fully ripe and sweet it makes a fine 

 table fruit, to be eaten with sugar and cream. Dr. 

 T. H. Hoskins is authority for the statement* that 

 ripe Houghtons are an excellent substitute for cran- 

 berries, as a sauce for meat. So close is the re- 

 semblance that at his table it is often necessary to 

 explain that they are not cranberries. They are 

 cooked enough to burst the skins, then put up in 

 fruit cans, but not sweetened till wanted for use. 

 Since they are much cheaper than cranberries, and 

 can be grown anywhere, this is a strong point in 

 their favor. 



A method of keeping green gooseberries which 

 seems to have been in vogue before the process of 

 canning was known, consists in filling a jug or bot- 

 tle with sound fruit, taking care that no bruised or 

 crushed ones go in, then filling with cold spring or 

 well water, corking tightly and putting away in a 

 cool cellar. Doctor Hoskinst makes the statement 

 that they can be so preserved perfectly the year 

 round, without sealing, though it is generally recom- 

 mended to seal them. This method is certainly very 

 simple and, if as satisfactory as it is said to be, 

 makes fresh gooseberry pie available at all seasons of 

 the year. Another method of keeping, recommended 

 by the Prairie Farmer, J is to put them into bottles 



*Rept. Michigan Hort. Soc. 1884:262. 

 tlbid: 277. 



^Horticulturist, 3:132. 

 X 



