10(3 .JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Capital. 



A large amount is not required. £ s. <1. 



Cost of steriliser with twenty-eight 40-oz. bottles . 6 10 0 



One gross bottles, about 3 0 0 



An arrangement could be made by which, on the soda-water siphon system, bottles 

 could be returned. 



This represents stock in trade. Then something must be set aside for 

 rent of, say, two rooms in private house, and fitting up same. The stock 

 should be held until it can be put on the market to the best advantage, 

 which will be when the fresh fruit is over. Of course two sterilisers 

 going at once would increase profits and not double the work. 



This is work which women might well take up in their own private 

 homes, and make a great success of it with industry and perseverance. 

 For instance, two friends could start and make a nice little business of it 

 as a season's trade. Indeed, this paper has all along been addressed to 

 private individuals, not the trade. 



Before concluding I would say a few words about temperatures. 

 These are always difficult, as they vary greatly with the kind and condition 

 of fruit, and the way in which heat is applied. 



For Gooseberries we have found a temperature of 155 to 160 degrees 

 to be correct. It should be kept at this for about 20 minutes, then the 

 bottles taken out and screwed down, and if possible allowed to cool 

 quickly. Apricots, Cherries, Plums, Peaches, do at about the same 

 temperature, but a great deal depends upon whether the fruit is very 

 young and tender. If so, the temperature must be kept very carefully to 

 155 degrees. The time for sterilising varies with the fruit : larger fruit 

 — such as Plums — require 25 minutes, Pears 1 hour, Apricots 45 minutes, 

 Peaches 45, Tomatos 30, Rhubarb 20 minutes. 



Syrup. — If preferred, the fruits may be preserved in syrup instead of 

 plain water. With the softer fruits, perhaps, syrup helps to preserve the 

 colour. A syrup which is very simple and inexpensive can be made with 

 \ lb. of the best cane sugar to one quart of boiling water. Boil and strain, 

 and cover the fruit with it. 



Bottled fruit ought to be kept in a dark cool place — if possible in a 

 cellar, which is very suitable. 



( are must be taken, when putting the liquid into the bottles with the 

 fruit, to fill them ri^ht up to the brim. 



