BOTTLING STONE FRUIT ~— 27 
A French Method.—Plums which are bottled abroad 
often have their skins entirely removed before they are 
packed in the bottles. ‘This is done by dipping the fruit 
into very hot water, when it will be found that the 
skins may be removed without any difficulty; but it 
is a matter of opinion whether any object is gained 
by the process, because the skins of plums do not 
become in the least uneatable from being bottled, and 
as it represents a good deal more time and trouble in 
the preparation, they must be sold at a higher price. 
Moreover, when finished the appearance is not so good 
or appetising as when bottled with the skins on. 
Sterilising Plums.—When placed in the steriliser the 
temperature should be brought up very gradually till it 
reaches 160°. If the plums are in good condition the 
temperature should rise to this point without the skin 
cracking, but if the fruit is at all soft 155° will be 
sufficient. Plums are one of the most profitable of all 
fruits for bottling. In the plum districts the very best 
may be bought during the season at from Ios. to 12s. 
per pot which represents about 70 1b. By the very best 
choice fruit we mean Victorias, Czars, and Monarchs, and 
these in our opinion are the best varieties for preserving. 
The well-known Pershore plum must not be forgotten, 
as it bottles admirably. Damsons can be bottled in the 
same way. 
Apricots, Peaches, and Nectarines.—These fruits, unless 
quite small, should be cut into halves, always remember- 
ing to use a dessert knife, as a steel knife will not only 
make the fruit taste but mark it and turn it brown or black. 
The stones should be cracked, and some of the kernels 
placed amongst the fruit when packing. The packing 
of the fruit is a slightly difficult operation. The halves 
should over-lap each other evenly up the sides of the 
bottles, no spaces being left. Before trying packing of 
this sort it would be well to purchase a properly-packed 
