HAVE FRESH FRUIT ALL THE YEAR, 
Bp adopting the epnsTord principle. 
I T is now admitted that good ripe Fruit is absolutely essential to 
keep the body and mind in perfect health and strength. In 
preserving Fruit only very little sugar should be used and that 
of the best quality. Grocers always have some dust they try to palm off. 
Do not use it by any means. It is good well-ripened Fruit that is so 
essential, and this recipe being so simple, twenty times as much Fruit 
should now be preserved as formerly, particularly in years of plenty. 
During the Autumn of 1904, Eynsford people had two days and one 
evening testing and competing in Fruit preserving. ^ The Vicar’s wife, 
Horticultural College students, and others took part (H. Cannell & Sons 
supplying the Fruit). Last, but not least, came a Mr. Gee with cast-away 
empty Sweet bottles, costing about l^d. each, thus as regarding economy 
beating all others, and doiug inestimable good by showing how easy it is 
to have comparatively fresh ripe fruit all the winter at a trifling cost. 
RECIPE FOR BOTTLING FRUITS. 
Clean and dry the bottles well, and pack as much fruit into them as possible— the 
fruit to be perfectly dry. I’ut 2 ozs. of white granulated sugar (cost, one farthing), 
in each 1^ pint bottle, and after Hlling the bottles press in fairly firm the glass stopper 
and cork washer. Then place the bottles in a medium hot oven, leave them in there 
until the fruit has shrunk sufficiently to cover itself with its own liquor, take them 
out — do not vcniove the coi’k under any circumstances, but press in firmer it possible , 
therr tie down securely with preserving paper, the same as you do jam ; will keep, 
six to ten months. — Cost of Bottles, etc., l|d.. Sugar, Id.=l|d. per l)ottle, cost of 
fruit, &c., extra. One bottle contains etrough fruit to make a nice-sized pie. 
