12 THE BOOK OF FRUIT BOTTLING 
contain the fruit for sterilising (see illustration). As 
will readily be understood, when the water in which 
the bottles is immersed is heated and turned into 
steam, the temperature at which the process is actually 
going on is registered on the porcelain scale above the 
lid, and it is thus possible to adjust the temperature 
toadegree. ‘The necessary heat for the Mercia steriliser 
can be supplied in four ways. 
(2) In the illustration, a powerful gas burner is shown, 
and the steriliser is raised on iron feet only a little 
distance from the table. This form of heating is adaptable 
to all three sizes of the steriliser, and where gas can 
be obtained it is the simplest and probably cheapest 
method of heating. 
(2) In place of gas, and for the second size steriliser, 
B, (p. 12), a “Primus” stove answers admirably. In 
this case the steriliser is raised on a strong iron stand 
(when filled with 24 Ib. fruit, in bottles, and the 
necessary water, it is fairly heavy), and the ‘ Primus” 
placed beneath, as shown in the illustration. 
For the C size the same stand and stove will do, or 
an ordinary ‘‘ Beatrice” or ‘‘Sunrise” cooking-stove 
also answers very well. 
(c) Again both the B and C sizes can be used on 
an ordinary range, but the height and weight of the 
sterilisers with thermometers (B, 12 inches, C, 1o inches), 
makes it difficult to manipulate, and such an arrange- 
ment as shown on pp. 12 and 13 is much more simple 
and straightforward. 
This season the Mercia steriliser will be brought 
out in yet another size—a lower one—to meet the 
special requirements of domestic bottling. 
(2) The fourth method of supplying heat is by the 
insertion into the bottom of the large steriliser A (see 
illustration) of a steam jet, through which steam can 
be sent from any power boiler which is available on 
