570 



Domestic Fruit Bottling. 



[Sept., 



separately one over the other, placed over the bottle 

 and tied with fine string. 

 (b.) Three or four layers of writing or ordinary paper, 

 pasted, gummed, or starched separately, one over 

 the other, and then tied tightly with fine string, 

 (c.) Three or four layers of tissue paper dipped in milk 

 and placed separately over the mouth and tied tightly 

 with fine string. 

 (d.) Calico, linen or cloth, cut to size, with paper rounds 

 to lie exactly on the top of the bottle. Melt together 

 1 lb. of resin, 2 oz. of beeswax, and 2 oz. of tallow, 

 and paint the cut pieces of material. This sets in a 

 few minutes, and a large number may be made at 

 one time. To use, place the piece of paper on the 

 bottle, lay the prepared seal over it and tie round. 

 The Use of Syrup. — The use of syrup is not essential, pure 

 water being equally suitable and rather more transparent. 

 Moreover, a thin syrup affects the natural flavour of the fruit 

 without making it sufficiently sweet to render further sweeten- 

 ing unnecessary. Should sugar be desired, a syrup may be made 

 by adding J lb. to 1J- lb. of sugar to one quart of water, and 

 boiling until the sugar is dissolved. If syrup is used for " dry " 

 bottling, it may be added to the fruit when boiling in lieu of 

 boiling water. If used for the other methods of bottling, it 

 should be poured on the fruit before pasteurisation, in place of 

 water. 



The Use of Saccharine. — The use of saccharine as a sweeten- 

 ing agent for bottled fruits is not recommended, but may be used, 

 preferably when such contents are opened for table use. It is 

 of the utmost importance that the solution made by dissolving 



TIME TABLE. 



Fruit. 



Method. 



Temperatures. 



Times. 



All soft and 

 stone fruits. 



Starting with 

 cold water in- 

 side and out. 



155° Fahrenheit 



1^ hours, rising to 140° in first 

 hour, and to 155° in next half- 

 hour. Maintain at 155° for 10 

 to 15 minutes for stone fruits, 

 and at 155° for 5 minutes only 

 for soft fruits. 



Apples and 

 pears. 



As above. 



180° Fahrenheit 



li hours, rising to 150 e in first 

 hour, and to 180° in next half- 

 hour. Maintain at 180° for 10 

 to 15 minutes. 



Syruped 

 fruit, 



Cold syrup 

 inside. 



10° higher than 

 for each above. 



1^ hours, as for each above. 



