CONTENTS 
CHAPTER 
PREFACE 
INTRODUCTION BY ReEv, W, WILKs . 
I. Fruit PreservING GENERALLY, DRYING oR EVAPORATING , 
Il. STERILISERS AND STERILISATION 
Why we should bottle Fruit—The different methods 
of doing it; how to make it pay—Sterilisers and 
Bottles. 
HJ, Bortzuinc Sort Fruit 
Gooseberries—Cherries—Raspberries—Black and Red 
Currants—Syrup for Bottled Fruit. 
IV. Borriinc Stronz Fruit 
Plums—A pricots—Peaches—Nectarines. 
V. BottrLinc Various FRUITS AND VEGETABLES 
Apples—Pears—Tomatoes—Straw berries, 
VI. and VII. Jam-Makinc 
Use of Sugar—Preserving Vessels—Jars—Strawberry 
Jam—Raspberry—Black Currant, Gooseberry, Plum, 
Damson, and Greengage—Blackberry —Red and 
Green Tomato—Vegetable Marrow. 
VII, Jerty-Maxine 
Jelly Bag—General Recipe—Red and Black Currant— 
Apple Jelly—Crab Apple—Grape Jelly. 
xill 
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26 
<y) 
32 
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