Fruit Bottling. 



[JUNE, 



The following table of approximate temperatures may be 

 useful : — 



Gooseberries 

 Red Currants 

 Raspberries 

 Black Currant: 



Plums 

 Apricots ... 

 Peaches ... 

 Tomatoes 



Temperature. 

 I40 — 1 50° 



I40— 1 50° 



I40— 1 50° 



] 50— 160 0 



150— 160 0 

 according to variety. 

 160 — 180 0 



160— 1 70 0 

 170— 180 0 



Length of time to maintain 

 the maximum temperature. 



30 — 45 minutes, 

 according to degree of ripeness. 



20 — 30 minutes, 

 according to degree of ripeness. 



20 minutes. 



30 — 45 minutes. 

 (These may be sterilised a second 

 time. ) 



30—45 minutes. 



45 minutes. 



45 minutes. 



30 minutes. 

 (Sterilise twice.) 



As before stated, the temperature can only be given ap- 

 proximately, as the quality of the fruit, the season, and a 

 variety of causes must leave much to the common sense and 

 intelligence of the worker. 



The approximate cost of the necessary appliances for this 

 work are as follows. For fuller details, reference should be 

 made to "The Book of Fruit Bottling," published by John 

 Lane, price 2s. 6d. 



(A) Cost of steriliser for work cn a commercial scale 



to hold 14 bottles 

 Two gross of bo* ties, glass top. These are 



recommended. At 50?. per gross 

 Primus oil stove. (A gas ring is preferable.) 

 Iron stand for steriliser 



(B) Cost of small steriliser for household use, to 



hold 10 bottles ... 



One gro^s of bottles, metal top 

 Primus oil stove or eas ring 



3 



3 



0 



5 



0 



0 





12 



0 





4 



0 



£8 





0 



1 



5 



0 



1 



h 



6 





9 



9 





9 



3 



It will be admitted that an outlay of £3 10s., or even £9, 

 is not a large one, especially w 7 hen the direct advantage of 

 having good, wholesome fruit for use .all the year round be 

 taken into consideration. Nevertheless, the small holder 

 is only too often hampered by want of capital for immediate 

 necessaries, and to find additional money for "season " work, 

 such as fruit bottling, is out of the question. This, there- 

 fore, is the opportunity for co-operation. In fruit-growing 



