MISCELLANEOUS. 175 



Prepare labels written with black ink on white paper so 

 as to be easily deciphered in the semi-darkness. Fasten 

 on the side with flour-paste. A few drops of glycerine in 

 a half cupful will prevent them from falling off when the 

 paste dries. It is also useful to put in paste which se- 

 cures the paper covers of jelly, marmalade and preserves. 

 All kinds of canned and preserved fruit require dark- 

 ness. Something in the light rays tends to fermentation 

 and granulation. If it be not dark enough cover each jar 

 with paper. If there ia n(j cool cellar, it is a good plan to 

 pack jars of canned fru.il in boxes, fill the interstices with 

 paper or sawdust and bury them deep enough to be below 

 the reach of fi-ost. Fruit properly canned, that is, well- 

 cooked and air-tight, sometimes sours if kept in a warm 

 closet. Fruit that is stale, decaying or speckled, wiU not 

 remain sweet. 



Canned Apples.— Stew the fruit and strain as for appl«- 

 sauce, butlf^aveit unsweetened. Reheat it in the filled jars 

 as described, see that no air bubbles are left in them and 

 seal at once. Or peel, core and cut into eighths, stew in a 

 preserving Itettle till tender but not broken, sweeten to 

 taste, fill the jars and seal. Apples canned according to the 

 first process will be found expecially agreeable in the late 

 spring, after uncooked apples have lost their freshness. 



Canned Blackberries.— Make a syrup of one cup of 

 sugar and one cup of water for each quart of berries, heat, 

 skim, and let it come to a boil. Drop in the fruit and 

 let it boil eight minutes, then fill the hot cans and seal. 

 If the btrriej are heated in the cans, pour over them the 

 syrup just below the boiling point, after the filled jars are 

 placed upon the woodeii rack in the kettle of hot water, 

 and heat gradually. Boil the fruit five minutes, take out the 

 jars one by one, and seal. 



Canned Cherries.— Use the sour cherries for canning. 



