6 THE BOOK OF FRUIT BOTTLING 
wealthy class ; now the costermonger hawks them about 
the streets in thousands, and finds a ready sale for them. 
The consumer also demands jam, and eats it in 
enormous quantities. Unfortunately he does not always 
care to pay for pure jam, but eats a mixture of ‘all and 
sundry” fruit and pulp mixed up with glucose, which 
the producer sells him. Nevertheless, for good jam 
there is a large sale, and at a price which pays well to 
produce; therefore this is again a point in favour of 
growing plenty of fruit. 
The Different Methods of Bottling Fruit.—In the ‘‘ good 
old times” of still-rooms, herbs, and simples, and 
decoctions of all sorts, there is no doubt that bottled 
fruit was ‘laid down” in dozens in the capacious 
cellars and store-rooms and cupboards which occupied 
so large a space in the old-fashioned English home. 
We know, for instance, that Gooseberries were put into 
bottles, water added, and that they were steamed in 
kettles and pots, tied over with a piece of bladder when 
cold, and sometimes buried in a pit especially dug for the 
purpose ; that damsons also were served in a similar way. 
Likewise French beans were preserved in salt, which in 
some places is still done. 
It is not our purpose, then, to suggest that fruit 
bottling is anything new, but that with the entirely 
changed surroundings of domestic life, and the large 
demand for fruit preserved in a portable and marketable 
form—which demand is watched and catered for by 
the foreign markets, we must as a people have more 
systematic, ‘‘up to date” methods, which will do away 
with the haphazard ideas that have prevailed hitherto, 
and insure a certain percentage of first-rate results. 
With the increased knowledge of the adaptability of 
steam to all kinds of purposes for the manufacture of 
man’s requirements, it was not likely that it would be 
left out of use in the preservation of fruit, and so years 
