Fruit Bottling. 



[march, 



will not be successful. This should be used at once, or the 

 contents emptied into a new bottle and resterilised. 



Fruit Suitable for Preserving. — Any fruit may be pre- 

 served by the bottling process, either whole, or sliced. 



/ 



I. Glass bottle with metal cap and spring fixed ; 2. metal cap ; 3. spring ; 4. glass 

 cover or cap ; 5. rubber ring ; 6. top of bottle without cap ; 7. screw and cap 

 for screw-top bottles. 



Apples, pears, apricots, peaches, limes, shaddocks and lemons 

 may all be used, though the bulk of bottled fruits consists 

 of plums, gooseberries, cherries, raspberries, loganberries, 

 and currants. Plums and gooseberries are probably the 

 fruits most largely used. When once properly sterilised and 



