AMERICAN INSTITUTE, 371 



said she was quite familiar Avitli a plan of preserving tomatoes, 

 which she had seen adopted extensively in Western JNTew-York, 

 and was now pm-suing herself. The tomatoes were squeezed 

 through a culender, and spread upon oiled paper and dried, form- 

 ing a beautiful marmalade. (Mr. R. had called it leather.) In 

 this manner this fruit could be packed in small space. It pre- 

 served the original flavor, and kept exceedingly well. A day's 

 time, with little or no expense, was sufficient to j^repare a supply 

 for the family. It might be dried on plates in a slow oven. 

 Mrs. Barlow treated peaches and other fruits in the same manner, 

 and was now preparing a number of quarts for home use. 



Mr. Robinson said dried peaches were better than imported 

 raisins. 



Mr. Barlow had seen a great quantity of fruit in Illinois dried 

 in a similar manner — as well as in' bulk. 



Mr. Robinson observed that the preservation of the rind was 

 desirable if possible^ as this retained the delicious flavor of many 

 fruits. 



The Chairman said, that in boiling bottles intended for the 

 preservation of fruit, it was well to throw in a handful of nails 

 to the bottom of the boiler, to keep the bottom of the bottles from 

 cracking. 



Dr. Dummer, of New-Jersey, exhibited some fruit hermetically 

 sealed in glass. The vessel's neck is closed by a spirit lamp and 

 a jet, which fuses the glass. The plan was thought to be excel- 

 lent, but not generally practicable. The Doctor imagined 

 differently, and that the ladies might adopt it. 



The Chairman recommended double layers of India-rubber tied 

 over the top of the preserving vessel. 



Dr. Dummer thought sweetmeats might he well preserved from 

 external influences by white of egg. 



Solon Robinson did not think cooked fruits well sweetened, 

 required much protection from the external air. He highly com- 

 mended tomatoes as a most excellent sweetmeat. 



Mr. Parker repeated some of his remarks at the last meeting, 

 urging ice-houses as the most feasible plan of preserving fruit. 

 In these a variety of fruits keep remarkably well. It is objected 

 that if frozen the flavor will not be good. The temperature 

 (according to his process) ought to bo about ten degrees above 

 the freezing point, and be uniform. He thought his plan quite 

 adequate to the preservation of fruit on the large scale. He 

 would use barrels of a moderate size, freed from all causes which 



