MISCELLANEOUS. 171 



water. Then run them all through a bag, add two pounds 

 of sugar, and bring to a boil. When cold, bottle. 13. 

 Melon Syrup : Put one pound of melon into a mortaj-, and 

 pound it fine. Throw in one quart of water ana the juioo 

 of two lemons: run through a hag, and then add tv/o 

 pounds of sugar. Now bring to the boil, and when cold, 

 bottle. 



CANNED FRUIT. 



Every year witnesses the growth of the fruit-canning 

 industry', as well as the inorease in the use of fruit in all 

 ways. The process of sealing up cooked fruit in air-tight 

 jars might be thought to be simple enough, but, like every 

 other process of cooking, there is one right and many 

 wrong ways. If worth doing at all it is worth doing in 

 such a manner as to preserve the fine fresh flavor and keep 

 the fruit whole and attractive in appearance. 



In the first place, can good fruit or none. No small, un- 

 ripe, gnarly bearings should be sealed up for the winter's 

 use. The fruit should be ripe but not overripe, fresh 

 picked and cooked with very little sugar. 



In the second place, select glass cans, each having a por- 

 celain-lined or glass cover which fits it perfectlj'. The 

 rubbers should be fitted also, and those rejected which 

 have become hard or stretched. They should be rinsed 

 in warm, not hot, water, which toughens them. Before 

 beginning to can: have each cover fitted to its jar and all 

 well washed and sweet. Pint jars are bestin a smallfam- 

 ily. If each jar is scalded when emptied and the cover 

 washed and screwed on, it will be easy to begin the process 

 of canning. 



