Q14 
AMERICAN AGRICULTURIST. 
is provided with a shoulder on the inside for the 
cork to rest upon. When filled, the close fitting 
flat cork is pressed in 
down to the shoulder, 
leaving room above it 
for a thin layer of wax 
or cement to be 
poured in. For con¬ 
venience of removing 
the cork, it is well to 
lay two strings, cross¬ 
ing each other at right 
angles, upon the top 
of the bottle and put 
the cork upon these 
when pushing it down; 
or better still, tie the 
two strings loosely 
around the cork and these 
die for drawing it out with 
Fig- 1. 
will serve as a han- 
a hook or bent wire. 
Fig. 2, represents a convenient tin funnel for 
filling the bottles. Directions for use accompany 
the bottles. For particulars as to price, etc., 
address the manufacturer whose card may be 
found in bur advertising columns. They are sent 
in boxes holding 6 doz. of two-quarts, or 12 dozen 
1 quarts, at $1 per dozen for the latter, and $1 5Q 
per dozen for the former, delivered free of charge 
in New-York, Philadelphia, and at the proprie¬ 
tor’s residence. The bottles hold a little less than 
one and two quarts each. Corks are furnished 
when desired at about lc. each. Any kind of 
glass bottles may be used, if the necks be ‘•flaring” 
so that the corks will not slip inward. Mr. Yeo¬ 
man’s pattern is best, where they can be obtained. 
We have generally used common bees-wax for 
sealing both glass bottles and cans. A better 
preparation and a cheaper one, is made by melt¬ 
ing and stirring well together very nearly one 
ounce of tallow to a pound of resin—or say one 
ounce of tallow to seventeen ounces of resin. 
When glass bottles of any kind are used they 
should be set into a wash boiler or any conve¬ 
nient vessel, and cold water poured around them 
up to the necks ; they will need a cover or weight 
to keep them down. Heat the water to near the 
boiling point. This gradually heats the glass 
and prevents breaking when hot fruits are put in. 
MODE OF PUTTING UP FRUITS. 
The fruits, of whatever kind, should betaken 
as nearly as possible fresh picked, andatjustthe 
ripening point— not over ripe, nor in the least stale. 
Berries .— For strawberries, blackberries, and 
raspberries, take the clean dry fruit, avoiding 
washing unless really necessary ; fill the cans or 
heated jars full, then fill the spaces between the 
berries with hot syrup. We formerly made the 
syrup by boiling, and skimming, one pound of 
good white sugar with one pint of water. Re¬ 
fined sugar is best. Last year we used for exper¬ 
iment from i to f lb. of sugar to the pint. The 
fruit kept well. A good rule is, to use about as 
much sugar for the d fferent fruits as will be re¬ 
quired to fit them for eating—rather more is 
required where the fruit is to become saturated 
by longstanding in the jars or cans, than when to 
be immediately used. A small amount of syrup 
will fill up the spaces between the fruits. 
Let the jars qr cans stand surrounded with hot 
water, say ten or fifteen minutes, until all bubbles 
of air have escaped. Then take from one jar 
enough fruit, and syrup enough to fill the others 
just up to the cork or cover. The covers may 
then be put on to tin cans and when removed 
from the water and wiped dry around the top, put 
on beeswax, or the above cement, enough to 
perfectly close every possible aperture. For 
glass jars, wfipe the neck and shoulder dry, down 
to the fruit; dip the corks into the melted ce¬ 
ment and press them down to the shoulder, with 
the strings around them as already noted. Next 
pour melted cement over the top of the corks. 
Mr. Yeomans says it is enough to simply dip the 
neck of the bottle into the cement. W'e would 
prefer filling the small space above the cork en¬ 
tirely with cement, as it is cheap, and this will 
more certainly prevent openings by air-bubbles, or 
cracking. The jars, thus easily filled, may then 
be set aside to cool, and afterwards be stored in 
any convenient place—in a chamber, closet, or 
pantry, or in a cellar. The fruit will come out 
nice and fresh at the end of six months or a year. 
The condition of the fruit can be readily examined 
from time to time—this is a decided advantage 
of the glass jars —and should there chance to be 
any fermentation visible, such fruit may be used. 
Peaches , cherries, -plums, apricots, pears, quinces, 
apples, etc., may all be put up in the same man¬ 
ner. Apples and quinces, of course, require to 
have the cores removed. They may be cut into 
pieces of desired size and form. The pits should 
be removed from peaches, and cherries are all 
the better for being first stoned, besides the ad¬ 
vantage of getting more fruit into a can. It is 
better with all these fruits, except peaches, to 
cook them in a separate kettle for five or ten min¬ 
utes, and afterwards dip them into the heated 
jars. The main object of heating is to expel the. 
enclosed air. A little heating after putting into 
the jars perfects the removal of the air. The 
cooking should never be carried far enough to 
discolor and soften the outside of the fruit. Ap¬ 
ples may be stewed into sauce ready for the table, 
then sealed up in the cans ready to be used when¬ 
ever desired —three, six, nine, or twelve months 
afterwards. We have put up a large quantity 
thus,Vat different periods of the year — in the 
Winter taking jars that had. previously been used 
for the same purpose or for other fruits. All kinds 
of stewed sauce may be seasoned, then bottled 
and sealed, and be always ready for use. 
Tomatoes we put up largely every year, and 
have now (June) a fair supply, as good as if just 
gathered and cooked. These we skin, cut, and 
boil down one-half, and then bottle up. Prepared 
in this way they are so convenient, and of so good 
and fresh quality that we make no special effort 
to secure early new tomatoes. / 
Rhubarb, stewed soft, sweetened as for pies, 
and bottled, comes out nice and fresh in mid¬ 
winter or spring. 
Currants and gooseberries are also similarly 
kept, but these should be mature, not necessarily 
ripe, and be well cooked and sweetened with a 
strong syrup. 
Green Peas, beams and corn may also be kept, 
but they need to be thoroughly cooked before 
bottling, or they are liable to spoil. 
We repeat in closing, that, though we have 
made a long chapter in giving particulars, the pro¬ 
cess of putting up in bottles and cans we find to 
be less trouble and labor than the old fashioned 
mode of “preserving” in sugar, while less sugar 
is required, and a sw'eet-meat or sauce is thus ob¬ 
tained, far superior in appearance, in tast'e, and 
especially in healthfulness. 
Healthfulness of Fruit. 
Many persons suppose that fruit is unwhole¬ 
some, especially for children, because their 
mortality is so great at the time when fresh fruits 
begin to abound in market. Undoubtedly, the 
eating of green or partly decayed fruits is inju¬ 
rious to both young and old persons ; it was not 
made to be eaten ; though green fruit is little 
harmful if well cooked. But it is not correct to 
ascribe the sickness and death of so many chil¬ 
dren to fruit eating. On examining the bills of 
mortality of any large town, we shall find that the 
increase of deaths among children in Summer, is 
almost exclusively of those under five years ot 
age, and principally of those under two years. 
Of course they eat little or no fruit. The deaths 
at the same season among persons between five 
and twenty-five, those most likely to indulge too 
freely in fruits, is less than in Winter. The mor* 
tality, therefore, of the Summer season, is more 
probably owing to the increase of heat than to 
fruit eating. The excessive heats of the day, fol¬ 
lowed by exposure to the chilly damps of the 
evening, may help to account for much of the 
sickness of children in the fruit season. 
We once met with the following extract from 
the London Lancet, a high medical authority : 
Referring to the health of London during a week 
in the middle of August, the writer remarks : 
“The deaths ascribed to diarrhea are 12G, .ot 
which 115 occurred among children. The tender 
age of nearly all the sufferers, 97 of them riot 
having completed their first year, is sufficient to 
dispel the popular error, that the use of fruit is 
the exciting cause.” 
Now, let us carry the war into the enemy’s 
country. Fruit, eaten in moderation, is positive¬ 
ly wholesome, and its use is demanded by the 
peculiarities of the Summer season. The most 
common diseases of Summer, such as diarrhea, 
dysenterry and cholera, are bilious complaints, 
and require anti-bilious treatment. Fruits are 
anti-bilious. A kind Providence causes them to 
abound at just the season when they are most 
needed. In the Winter, we may devour meat ot 
all sorts, both fat and lean, and other kinds 
of food containing much carbon and nitrogen, 
and no harm will perhaps come from it, because 
the rigors of the season call for such nutriment; 
and free exercise in the open air will burn up the 
carbon ; but during the Summer season, a differ¬ 
ent style of living is required. Experience shows 
that during the latter season less meat should be 
eaten, and a greater proportion of vegetables and 
fruits. The natives of tropical climates long ago 
found this out, and they act accordingly; while 
Northerners going there to reside, and keeping up 
their usual habits of high living, soon fall victims 
to bilious diseases. 
There should be moderation, of course, in the 
use of a good thing. Fruit should be ripe if eaten 
raw; it is better to eat it early in the day, and 
the stomach should never be overloaded with it. 
Addenda. —To the above, written by an asso¬ 
ciate, we will add, that after much careful obser¬ 
vation, we have come to believe that in ninety- 
nine cases in a hundred where fruit has proved 
injurious, the fault has not been in the fruit it¬ 
self, but in the condition in which it has been 
swallowed. When it goes into the stomach it 
must be dissolved in the gastric juice, or it passes 
through the alimentary canal in lumps, which 
lumps produce irritation. The undigested por- 
