596 New Modes of Dls})osmg of Fruit and Vegetables. 
kettle, it should be drawn to one side of the stove, and not allowed to 
overcook while the filling process is going on ; frequently fruit is 
spoiled in this way. In an accident or oversight of this kind it is 
better to use the fruit right up on the table, and prepare fresh fruit 
for the jars. The advantages of this method are that much more fruit 
can be put into each jar after shrinking by cooking than in the fresh 
state. A bushel of cherries, berries, currants, or peaches can then 
be disposed of in a half day by a woman accustomed to canning. To 
achieve the best results in this work it is necessary that the fruit be 
fresh, of best quality, and not over-ripe. Soft fruit, like strawber- 
ries, should be canned the day they are picked. It is better not to 
can any fruit picked overnight, and care should be used in handling 
all fruits for canning purposes. All jars must be in perfect condi- 
tion. After having been once used, they should be thoroughly scalded 
and put away. The rubber should be put inside the can and the top 
screwed on loosely. This is a better plan than screwing the top 
tightly on to the rubber. Fruit in glass jars must be kept in a cool, 
dry place, away from the light, preferably in a cool, dark cellar. 
Thick brown paper should be wrapped round jars where there is light.” 
Mrs. Shelton stated that she preferred the Mason patent jar (Fig. B, 
p. 593). The “ Lightning ” patent, however, vdth adjustable wire 
fastening, saves time, labour, and breakage. 
After Mrs. Shelton had read her paper she proceeded to give 
practical effect to the same. A small table was arranged upon which 
were jars, fruit, syrup, and a small kerosene stove. The fruit was 
put into the jars, which were filled with .syrup, and the process de- 
scribed above was minutely carried out. The whole operation lasted 
a few minutes, and was eagerly witnessed by the ladies pi’esent, who 
paid the most careful attention to the whole process. 
In answer to questions, Mrs. Shelton said that the “ quantity of 
sugar used ranged from four to eight ounces per quart, but it really 
was a matter of taste, the object being not so much to have the 
fruit sweetened, but rather that it should be stewed so as to retain 
its flavour ; for the matter of that, it could be put up without any 
sugar at all. Vegetables were canned without any sugar. 
“ To can tomatoes successfully, they must be kept away from the 
light. No sugar is used at all. The tomatoes are put into the 
kettle or boiler, and boiled for about twenty minutes to cook them 
thoroughly, and the jar filled quickly and put away from the light ; 
or the tomatoes may be cooked in the jars.” 
The Under-Secretary for Agriculture for Queensland, Mr. 
McClean, was present at this lecture, and the proceedings showed that 
the question of fruit-growing, and the disposition of fruit by canning, 
evaporating, and drying, is receiving serious attention in this Colony. 
The question is a very important one, not only for young colonies, 
but also for old countries like Great Britain, whose long-accustomed 
staple crop has ceased to be remunerative. Fruit and vegetable 
growing cannot, of course, be expected to take the place of wheat 
production, but it may be considerably extended if energy and 
judgment are exercised in carrying out the details of selecting, 
