i9io.] 



Fruit Bottling. 



i97 



bottles to get hot and expand, until it reaches the capsule or 

 cover. The requisite temperature is maintained for some time 

 at a given point until the process is complete (this can be 

 determined to a nicety by the fixed thermometer), and the 

 bottles are either lifted out and put into a cool place or else 

 cold water is turned into the machine whilst the bottles are 

 in it (the hot water being gradually reduced in temperature). 

 With the decreasing temperature a vacuum is created, and, 

 unless the caps or tops are imperfect or imperfectly adjusted, 



A Useful Form of Steriliser for Fruit-Bottlincx. 



and so admit the air, the contents of the bottle will keep for a 

 long period, because the germs have been destroyed. On 

 the other hand, if from any cause the vacuum is destroyed by 

 imperfect capping, the bacteria of fermentation will gain 

 admittance, and will -start working with alarming rapidity. 

 In a few days the fruit will be spoilt. It therefore follows 

 that each batch of bottled fruit should be examined with care 

 for a day or two, and if any doubt is entertained as to its 

 condition, it is better to re-sterilise without delay. 



