24 THE BOOK OF FRUIT BOTTLING ~ 
(probably the next day) each bottle should be examined 
to see if the cap is perfectly tight, if so it has become 
hermetically sealed, and will only move by pressure from 
without, such as the insertion of a knife between cap and 
rubber ring to raise it. This will be a proof of the 
fruit keeping. If any are found imperfectly capped 
they should be re-sterilised ; but a careful examination 
should be made of the cap, to see if it fits properly or 
not, as a certain percentage of those sent out are sure 
to be faulty. . 
Cherries—The Kentish cherry is excellent for pre- 
serving in this way. Pick the cherries off their stalks, 
and pack in the bottles. The fruit should be firm but 
nearly ripe. When packing shake the bottle gently up 
and down, so that the fruit may fit in closely. If the 
fruit is pricked at one end with a needle it prevents 
bursting. Fill up the bottles with syrup or water. 
Proceed as indicated in the foregoing recipe, and sterilise 
at 150°. Another method is to split the cherries in half 
with a sharp knife, take out the stones, crack some, and 
return the kernels to the bottles when packing. This 
latter method keeps the fruit a beautiful colour, but it 
would be well to use syrup ‘instead of water, because 
preserved in this way they are richer in flavour and 
appearance and sell for a higher price. Unless in a 
cherry-growing district this is generally an expensive 
fruit to do, and is therefore not so much seen in the 
market. In the Midlands cherries are sold by the 
“side,” and ‘‘half side” which represent about 60 lb. 
and 30 lbs. A side costs anything from 12s. to 18s., 
according to the amount of fruit in the market and the 
season. Morello cherries may be bottled according to 
either of the foregoing recipes. 
Raspberries and Red Currants.— Raspberries and 
currants together make one of the very best fruits for 
winter use. They are always liked, and as they keep 
