METHODS OF FRUIT PRESERVING. 



581 



mass and lose all attractiveness in their appearance. Moreover, by 

 treating either vegetables or fruit for a few minutes in this manner, all 

 bacteria and germs are destroyed and the matter becomes sterilised. In 

 vegetables with a sharp, bitter taste, they lose a great deal of their bitter- 



ft 



Fig. 162. — Stabilising Kettle. Fig. 163. — Sterilising Stand. 



ness in the steaming, as it thus runs away through the holes in the 

 bottom of the steamer. In the case of vegetables or fruit which have no 

 bitter taste, a solid plate can be placed in the bottom of the steamer, so 

 that all matter which is extracted from the fruit or vegetables is thus 



Fig. 164. — Steamer. 



caught in the plate and can be poured over the fruit when it is placed in 

 the bottles.* 



A few hints as to the using of this and similar forms of bottling may 

 not be out of place at this juncture. These have mostly been compiled 

 by a fruit instructor, Herr Max Hotop, in Hamburg, and are largely 



* Since the above was written Viscountess Galway has brought out a book on The 

 Art of Conserving, which deals largely with the use of the machines here mentioned. 



