28 THE BOOK OF FRUIT BOTTLING 
bottle and use it as a model. Care must be taken that 
all the juice which the fruit loses when it is being cut 
is saved and put into the bottles with the kernels. This 
can be done by halving the fruit on a plate. As apricots, 
peaches, and nectarines are generally expensive in this 
country they are not so much used for bottling, though 
they are very delicious, and for those who have gardens 
they are quite worth doing. When these fruits are in 
season, they come in with a rush, and the market is 
glutted, in consequence people do not even have the 
fruit gathered; as there is no sale for them raw, this is 
the time for bottling. All the foregoing being choice 
fruits, syrup may be used in the bottling instead of 
water. When used the fruit must not be ripe, but quite 
firm. Care must be taken not to bruise it when placing 
in the bottles. Bring them gradually up to a temperature 
of 155°, following in all cases the general directions for 
bottling. 
