11C, 



JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



are quite ripe, otherwise the skin of many of the fruits is apt to 

 crack in the heating process. Plums may also be preserved by 

 bottling or canning in syrup. This is done by boiling together 

 at the rate of three pounds of sugar to one quart of water and 

 the white of one egg : pour the fruit whole into the syrup whilst 

 boiling and continue to boil together for only a few minutes, then 

 pour into bottles or cans and stopper or seal air-tight immediately 

 whilst boiling. Or the fruit may be placed in the bottles or cans, 

 the bottles heated and the syrup poured in just the same as in 



Fio. 8. 



bottling with water and stoppered whilst boiling hot. Any of the 

 small fruits may also be preserved in this way, as well as peaches, 

 nectarines, and pears. 



We now come to a less known method of preserving plums, 

 that of evaporation. Although sun-drying and evaporation have 

 been practised for years in France and America, it has not yet 

 gone beyond the experimental stage in this country. The 

 experiments point pretty conclusively, however, to the extensive 

 adoption of this method in future. It needs but a very simple 



