THE SOUTHERN PLANTER 



297 



centre of the vessel will be scarcely 

 warmed. Should the vessel be then 

 sealed, fermentation will take place. The 

 heat must thoroughly penetrate the contents 

 of the vessel. As soon as the fruit is 

 sufficiently heated, seal the can and the 

 work is done. 



Another was to make a syrup of two 

 pounds of sugar for six pounds of fruit, 

 using half a pint of water for every pound 

 of sugar. Skim the syrup as soon as it 

 boils, and then put in your fruit and let it 

 boil ten minutes. Fill the can, and seal 

 up hot. Some make a syrup of a half a 

 pound of sugar to every pound of fruit — 

 and some use only a quarter of a pound of 

 sugar to a pound of fruit, while some use 

 no sugar at all. 



To keep peaches, pare and cut them up. 

 If thrown into cold water, they will retain* 

 their firmness and color. Heat them in 

 the cans as above, or boil them ten minutes 

 in a syrup. In this way, strawberries, 

 raspberries, cherries, plums, peaches, &c, 

 &c, may be kept any length of time, in 

 the same condition that they were when 

 sealed up, and with their flavor unchanged. 

 For small fruit, it is best to make a syrup 

 without water, and boil the fruit in it only 

 for a few minutes. 



Mr. Doddridge of this city has experi- 

 mented largely with the use of different 

 kinds of cans, and gives the following in- 

 structions : 



Peaches, quinces, pears, apples, should 

 be pealed, quartered, and the seeds removed 

 before preserving. They should be placed 

 in a kettle and be brought to a brisk boil, 

 with as little stirring as will prevent them 

 from scorching, to avoid breaking the fruit. 

 The fruit should be kept boiling while the 

 cans are being filled. Tomatoes should be 

 boiled and the skins taken off, and then 

 placed in a kettle and brought to a boil, 

 kept- so while filling the cans. 



Fill the cans quickly from the boiling 

 material in the kettle, and immediately 

 place on the cap, (which should be warm,) 

 fitting it closely to the shoulder of the neck 

 of the can. Blow or wipe the moisture 

 out of the gallery which the heat of the 

 can within a little time will dry off. Then 

 fill the gallery with cement. This takes 

 less time than filling with cold fruit, and 

 heating the can up in boiling water. 



Fresh stewed fruits of all kinds may be 

 kept in these vessels. It will only be ne- 



cessary to stew the fruit as for the table, 

 adding the amount of sugar necessary to 

 make it palatable ; — fill up the vessel with 

 the hot fruit and seal at once. All ripe 

 fruits preserved in this way, will be found 

 as fresh in the winter season as when it 

 is taken from the tree and stewed. 



How to know that the can is hermetically 

 sealed, and that the contents will keep — 

 The contents as soon as they cool, will 

 slightly shrink, leaving a vacuum, and the 

 top and bottom of the can will become 

 concave, from the pressure of the external 

 air. This shows that sealing is perfect. 

 Set the can in a warm place, and if, after 

 four or five days, the concave condition of 

 the top and botton remain, all is right. 

 But if they swell out, fermentation has 

 commenced. 



As soon as this is perceived, open and 

 heat the contents as at first. 



These directions apply to every kind of 

 can, the only difference being in the mode 

 of sealing, and for these particular direc- 

 tions accompany the cans. — Ohio Culti- 

 vator. 



Home-Made Bread. 



In the "Newspaper" of last week, 

 (which by the way, is an especial favorite 

 in our family,) I saw an article on the sub- 

 ject of Home-made Bread, which accords 

 precisely with my own ideas on that very 

 important subject, and I am therefrom 

 prompted to send my own infallible recipe, 

 for the Benefit of my sister housewives, 

 readers of the Newspaper. 



You must know then, honored sirs, so 

 numerous are the applications for my re- 

 cipe, I have seriously, several times, before 

 this, considered the expediency of making 

 it generally known through the medium of 

 a newspaper, and thereby save a deal of 

 scribbling. I therefore now ask the honor 

 and favor of its insertion in your excellent 

 journal. 



Invaluable Recipe for Making Bread. — 

 In the first place, there are three indispen- 

 sable requisites for making good bread, viz: 

 Good flour, yeast, and a careful hand. 

 From three quarts of sifted flour, take one 

 half pint of it in a separate vessel, and 

 scald it with boiling water; let the paste 

 cool to blood heat, and then add one egg, 

 one tea-spoonful of sugar, one tablespoon- 

 ful of salt, one cup of well risen yeast ; 

 whip the whole well with a spoon, and 



