WHOLE FRUIT PRESERVATION. 



787 



The Chairman said : It seems to me that there are many of those 

 amongst the present company who, as tmateurs, desire to know how they 

 may best preserve surphis fruit from their own gardens for the supply of 

 their own households. The lecturer feels himself bound not to divulge 

 any trade secrets by telling how his process of bottling is actually done. 

 I am under no such obligation, and having had considerable experience in 

 bottling for the supply of my own household, I will try and explain the 

 process as practised for years with perfect success. 



Before the present simple mechanical contrivances were invented for 

 bottling there was considerable trouble and difficulty in forming an air- 

 tight covering to the bottles. This was usually done by tying skins over 

 the neck, or by corking and sealing. These methods were not only slow 

 and tedious, but often resulted in imperfect covering (in which case 

 fermentation and mould must result through the admission of air), or in 

 imperfect sterilising through the bottles not being closed whilst actually 

 at boiling heat. Several varieties of special bottles may now, however, 

 be obtained cheaply from Mr. De Luca and others, with screw tops or 

 simple metal caps pressed over the opening with an indiarubber ring 

 between. (Fig. 334.) The following is the process I have adopted : — 



The fruit is gathered before it is over-ripe and put into the bottles 

 without water. The bottles are then stood in an ordinary kitchen oven 

 which is not over-heated, and they are allowed to remain in the oven 

 until the fruit begins to show symptoms of cracking. They are then 

 taken out one bottle at a time, filled up with boiling water, the india- 

 rubber ring placed on the neck and the top immediately screwed on. 

 The tops and rings should be taken out of boiling water to ensure the 

 whole being sterilised. This is the whole of the process. The bottles may 

 then be labelled and stored in a fairly cool place, and if properly done 

 will keep for almost any length of time. Before, however, finally storing 

 it is well to try the tops and, if needful, give an extra screw to thoroughly 

 tighten them after cooling. 



The principal varieties of fruit preserved in this way are Black and 

 Red Currants, Gooseberries, Raspberries, Plums, and Cherries. 



The subject of the preceding lecture caused such an immense 

 amount of interest, coupled with no little disappointment that definite 

 instructions were not given as to hoiu the bottling of the fruit was to be 

 done, that the Secretary of the Society was literally bombarded with 

 letters during the ensuing weeks asking for information. As, therefore, 

 it would not have been fair to Mr. Austin to press him further in the 

 matter, the Secretary asked Mr. De Luca, of 6 Long Lane, Aldersgate 

 Street, E.C., if he would state the system which he follows so successfully, 

 and this he has very kindly done. It is, however, only right to point 

 out that Mr. Austin claims to have discovered a neiv system of bottling, 

 and as it has cost him years of patient labour and experiment, as well as 

 considerable pecuniary outlay, it is only natural for him, and what 

 everybody else in like circumstances would also do, viz., to try to keep 

 the secret to himself until he has been able to recoup his initial 

 expenditure and establish a connection. What the novel element in his 



M 2 



