FRUIT-PRESERVING. 



351 



prepared, and, after the fruit has been placed 

 in layers, in large shallow earthenware jars, 

 poured over them slowly, so that all the spaces 

 between the fruits may be filled. In this way 

 the fruit is often allowed to remain a consider- 

 able time — -not less than three weeks, and per- 

 haps for a month or more. But in the meantime 

 it will require to be frequently examined, and 

 if indications of fermentation or mouldiness are 

 perceived, the vessels should be placed on a 

 stove and the temperature increased until the 

 above tendencies are checked; this being re- 

 peated until the fruit is thoroughly saturated 

 with the syrup. It is then removed, cleaned, 

 and sorted. 



To glaze or crystallize fruit that has been 

 through this process, a hot syrup of the best 

 sugar is prepared, and the fruits are dipped into 

 it (either in sieves or baskets) until they are well 

 covered; if to be glazed, they are dried rapidly 

 in a cool, dry, airy place free from dust; if to be 

 crystallized, they are dried very gradually in a 

 warm position; should the process be not quite 

 satisfactory the fruit may be dipped a second 

 time. 



Chutney. — Although this method is only suit- 

 able for two kinds of fruit, i.e. Apples and To- 

 matoes, it is of sufficient importance to merit a 

 few words of reference, because it is a means 

 that has been generally neglected, or performed 

 in so unsatisfactory a manner as to excite a 

 prejudice against it. The majority of Apples 

 can be utilized in this way, and they need not 

 be either the best fruits nor the best varieties 

 from a garden point of view. As frequently 

 prepared, the Apples, after being pared, cored, 

 and sliced, are cut into small slices after the 

 style of Marmalade, but we have found it far 

 better to pass the Apple rings through a small 

 mincing machine, which reduces the divisions to 

 a uniform size, and small enough to be readily 

 mixed with the other ingredients. What these 

 should comprise will depend upon the taste of 

 the producer to a great extent, but a small 

 portion of finely-chopped Onions or Garlic, a 

 little mustard-seed, and a pinch or two of gin- 

 ger are essential, while other flavourings will 

 suggest themselves. The whole should be 

 thoroughly boiled for about two to three hours, 

 and then placed in glass or earthenware jars, 

 and tied down as with jams and jellies. 



Bottling Whole Fruits. — However skilfully 

 fruits may be preserved with the aid of sugar 

 it cannot be done without, to some extent, sacri- 

 ficing the essential flavours of the finest sorts; 

 any system, therefore, which can effect the same 



purpose without the addition of sugar will 

 always command favour with a great number 

 of persons. For several years the bottling of 

 fruits has been extending as a portion of the 

 preserving industry, and the only matter which 

 checks its development in a much more rapid 

 degree is the cost of the bottles. Some con- 

 tinental glass manufacturers are now entering 

 into keen competition with British makers, and 

 it is probable that prices will be reduced, as in 

 many cases they are out of proportion to that 

 of other cheap glass-ware in the market. It is 

 of course requisite to have well-made bottles of 

 clear glass, and if they could be charged and 

 allowed for when returned in the same way that 

 beer bottlers do, it would facilitate this impor- 

 tant work considerably. 



The method is particularly adapted for Plums, 

 Green Gooseberries, Damsons, Cherries, and Peed 



Fig. 1125.— Glass Bottles for whole Fruit. 



Currants, and when well-selected fruits are em- 

 ployed and care is exercised in filling the bottles 

 a very attractive result is obtained. The quan- 

 tities displayed in shop windows prove that the 

 retailers find a substantial demand, and also 

 that they appreciate the show value of such 

 goods. But it is not only on a commercial scale 

 that bottling is important, it is a method that 

 can be employed by the smallest fruit-growers 

 and in the houses of farmers or cottagers. The 

 desirability of extending the system in this 

 direction has been recognized by some of the 

 horticultural societies and county councils, and 

 either prizes or other inducements have been 

 offered to encourage competition amongst cot- 

 tagers and those in the occupation of small 

 holdings. 



