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fruit. The following table, taken from a paper by Mr. E. Shelton, 
Instructor in Agriculture, Queensland, will prove useful :— 
Time of Quantity of Sugar 
Cooking. to 1 Quart. 
Pears (halved) .. 20 minutes .. 6 ounces 
Peaches (halved) oe. 8 35 5 4 4 
Peaches (whole) sa (15 5 a6 4 33 
Apricots - en D5 si 4 +i 
Quinces (sliced) =a 19 - ee ald - 
Gooseberries .. Pot 8 55 oe 8 8 
Plums ei pe 10 ii se 8 5 
Cherries 2 a?) #3 a 6 5 
Tomatoes 23 ae - 20: . ra None 
The fruit having been picked, halved, and pared, as the case 
may be, is neatly packed into the glass jars. The jars are then 
filled with thin, clear syrup made of white sugar, in the propor- 
tions given above, or, roughly speaking, by boiling one cup of sugar 
in one quart of water; this will give sufficient syrup for two quart 
jars. The syrup is used only to make the fruit palatable, and not 
for its preserving effect. 
Place the jar in a boiler of tepid water reaching to within an 
inch of the top, and on a few nails or wooden racks with holes bored 
through. Screw on the stoppers loosely without rubber; cover the 
boiler, and boil till the fruit is done. <A lower degree than 
212° F. is unreliable; but this boiling should not be unduly carried 
on. Have some syrup ready on the stove for filling up the jars. 
When done, remove the jar from the hot water, put it in a place 
out of the reach of draughts of cold air, on a folded wet towel, so 
as to completely fill the hollow in the bottom of the jar, and thus 
ward against breakage; fill to the top with the hot syrup, wipe off 
the neck, put on the rubber, screw down the cover tightly; invert 
each can or jar, to make sure that there is no leakage and that no 
air can get in. 
If there is a leakage, remove the cover, refill with syrup, try 
another rubber, and cover if still hot; if cool, heat again as already 
explained. Thus prepared, fruit will keep indefinitely. Glass jars 
containing fruit should either be put away for keeping into a dark 
room or be wrapped up in paper so as to exelude light, which has a 
deleterious chemical effect on the fruit, causing it to turn dark in 
colour. 
Cannine In Factory. 
The following account of operations in one of the large 
Californian factories is taken from Pacific Rural Press:—“The 
fruit is pared and cored, and then washed in large troughs of clean 
water, Then each can is erowded full and marked with the grade of 
