BOTTLING SOFT FRUIT 25 
their colour well when bottled they look appetising. 
Also they can generally be procured at very reasonable 
prices, currants from I4d. to 24d. per |b. and raspberries 
from 3d.to 4d. Discrimination should be used in the 
weather for bottling, and a specially dry day should be 
chosen for doing soft fruits, for if saturated with rain 
they lose their flavour, and do not keep as well as when 
picked on a warm dry day. ‘The currants should be 
carefully picked off their stalks, and also the raspberries. 
Place a layer of raspberries about 1 in. thick first in the 
bottle, and shake gently down; then place a layer of 
red currants. Proceed in this manner till the bottles 
are filled to within an inch of the top. Fill up and 
proceed as in the foregoing recipes. Sterilise at 155°. 
Black Currants.—-These are an excellent fruit for this 
work, and command a ready sale at and good prices 
which will give a considerable profit. A 32-oz. bottle 
sells for Is. 3d. or Is. 6d. and the fruit can usually be 
bought at 2d. to 3d. per lb. therefore putting the price 
of the bottle at 34d., a profit of 6d. to gd. is shown on 
each bottle. | 
Syrup for Bottled Fruts.—Sometimes it is desirable 
to bottle the fruit in Syrup instead of water only. The 
following is a good recipe: To every quart of water 
allow 4 lb. of the best cane sugar. Bring to the boil, 
and continue to boil at 212° for half an hour, taking care 
to skim when necessary. Pour the syrup into a vessel 
and keep till quite cold before pouring over the fruits. 
The foregoing directions can be applied, broadly 
speaking, to all the soft fruits enumerated at the com- 
mencement of the chapter. The temperature also must 
depend upon the quality of the fruit. If young and 
tender 155°-160° isa usual standard. The time occupied 
in sterilising varies with the fruit, larger fruit—such 
as plums—require 25 minutes, pears I hour, apricots 
45, peaches 45, tomatoes 30, rhubarb 20 minutes. 
