2 8o THE FRUIT GARDEN 



the former is put in ; the cork should be first pressed in a cork-presser and well 

 rinsed in cold water before being put in the bottle; then with some tough string 

 tie over the cork three times, securing the string tightly under the rim or neck 

 of the bottle. The bottles being filled and securely corked, place them in a 

 deep copper or iron pan on a fire or gas-stove. Arrange some slips of flat 

 wood in the bottom of the pan, a little distance apart, so that the bottles may 

 rest firmly on the wood without touching each other or the. sides or bottom of 

 the pan. 



Fold each bottle in a cloth or a piece of coarse linen, and arrange them care- 

 fully in the pan ; then with cold water fill to the level of the lower part of 

 the neck of the bottle. Cover all over with a coarse towel or other material ; 

 place the pan on a gas-stove or fire, heating the contents quickly almost to boil- 

 ing point. For this work it is well to be provided with a metal thermometer, 

 which should be placed in the centre of the pan between the bottles, and as soon 

 as the quicksilver rises to 200 degs. Fahrenheit immediately take the pan oS the 

 fire and place with its contents in a cool room or cellar, and there let it remain 

 until quite cold. Then take out the bottles, and place in a cool cellar or cupboard 

 until wanted. This is a simple and economical way of preserving summer fruits 

 for winter dessert, and that without the aid of chemicals or spirits of any kind, to 

 the use of which many have a strong objection. Preserved in this way, the fruit 

 will remain in perfect condition for many months. 



Apricots. — The fruits should not be quite so ripe as in the case of the peach 

 and the nectarine. At the same time they should be fairly ripe and properly 

 coloured, but the flesh must not be too soft. Remove a few of the stones, adding 

 the kernels (after peeling them) to the fruits, about eight kernels to a bottle. It 

 will be found that apricots are more diflScult to peel than peaches, therefore a 

 small sharp knife should be used, taking care to peel as thinly as possible and not 

 to injure the flesh. They must be cut in halves or quarters, and given the same 

 treatment afterwards as detailed for the peach. 



Cherries, Morello or Sweet. — For preserving these the following will be 

 found an excellent plan. The fruit must be sound and unblemished and gathered 

 perfectly dry. Cut the stalks, leaving them about half an inch long, and arrange 

 in the bottles so that the stalks have no chance of piercing the fruit. To each 

 quart of best pale brandy (which should be 10 or 15 under proof) add three 

 ounces of brown sugar candy. This must be crushed thoroughly, mixed with 

 three or four ounces of water, and then heated so as completely to melt the 

 sugar ; when cool add it to the brandy. The bottles must be filled with the 

 brandy after the sugar has been added, covering the fruit and reaching within 

 an inch of the rim of the bottle. Place a piece of well-softened bladder over the 

 mouth of the bottle, and carefully press a well-fitting bung into it. It should 

 go in about half or three-quarters of an inch ; then tie down with a piece of 

 string, as in the case of the peach, and place in a cool, dry cupboard. At the 

 end of two or three months, untie the string, take out the bung, and add one or 

 two ounces of the candy and brandy syrup, to replace the quantity absorbed by 

 the fruit. A small piece of vanilla, two or three inches long, may with advan- 

 tage be added. Replace the bung and tie down. The cherries will be fit for 



