310 
AMERICAN AGRICULTURIST. 
the outward pressure several days after putting 
up. This happened because they were set in a 
chamber closet near the kitchen chimney, and the 
heat from this during the hot'weather softened 
the wax so much that the wide thin corks gave 
way to the pressure created by the vacuum with¬ 
in, left by the condensation of the steam when the 
fruit cooled. 
These failures were annoying, and at first, 
promised to partly counterbalance theadvantages 
of glass bottles over the air-tight, screw-top, tin 
cans. But more careful and thorough heating of the 
fruits put up, and their storage in a cooler room, 
and a thicker double coat of wax promised to 
remedy further difficulty. Several of our neigh¬ 
bors following our first method, hut storing the 
cans in cool cellars, found no difficulty. 
But we soon hit upon an improvement which we 
like much, and we think it. will render the. use of 
glass vessels perfectly practicable and desirable. 
Further, we can now dispense with even the bot¬ 
tles having a shoulder upon the inside of the 
neck, though this form is desirable, where they 
can he readily obtained, and at reasonable prices. 
Having on hand several wide-necked bottles of 
various forms and sizes, we have recently used 
them for tomatoes and different kinds of fruits. 
The improvement is this. We procure at the 
tinners, small tin dishes commonly called “ pat- 
ty-pans.” These are 
simply circular pieces 
of tin pressed into the 
form of a pan or plate. 
Those we use are a lit¬ 
tle more than £ inch 
deep; the flat bottom, is 
2| inches across, and flar¬ 
ing out to 3i inches 
wide at the top. They 
are therefore about the 
diameter of ordinary 
wide bottles. We buy 
them at SI 50 per gross, 
or about one cent each. 
The glass bottles of any 
size, wide-necked of course, to admit the fruit 
readily, are filled with fruit in the usual manner 
and corked. A coating of cement is added and 
they are then inverted into these pans and melt¬ 
ed cement poured in around the neck until the 
“patty-pans” are one-half or two-thirds full. 
The annexed figure shows one of the bottles filled 
and set away either end up, though we think it 
better to let them stand in the pans bottom up. 
The tin, of course, prevents the cork from be¬ 
ing driven inwards, while the thick layer of 
cement all around the neck perfectly prevents 
any access of air. The cement is cheap and 
easily made. A pound of resin (“ rosurn ^cost¬ 
ing a few cents, is simply melted with a full 
an nee. of tallow or lard. As this cement keeps 
jmy length of time, it is better to make up half a 
dozen pounds at once in a tin basin, or iron ves¬ 
sel which can he set on the stove and melted 
whenever needed. It can be dipped into the 
patty-pans with a spoon. 
This process of putting up fruits in common 
glass bottles, (we have full quarts costing but 6 
cents each,) anil adding the tin cup, is the best 
and cheapest we have yet found, and is as simple 
and easy to be performed as any other. We may 
add further, that having some wide-mouth bot¬ 
tles, and no corks at hand to fit them, we filled 
them to the top, and simply tied a piece of thick 
cotton drilling over the neck, coated the cloth 
with cement, inverted the bottle in the pans, and 
then filled them nearly up with cement; care was 
taken to have every part of the cloth coated with 
cement. These keep as well as those with corks. 
Now is the time to lay in a good stock of ap¬ 
ples, late plums, pears, quinces, etc., and of toma¬ 
toes quantum suffixit. Cook the latter well, pre¬ 
paring them precisely as if for the table, pour 
them hot into the bottles, previously warmed to 
prevent cracking, and cover as above described. 
The cost is very trifling, and you then have in 
store, always ready for use, an article that will 
come out just as nice and fresh as when first 
prepared. We have put up many bushels of to¬ 
matoes in this way, during the last few years, 
and have never yet lost a single bottle. 
-<«►-« —=ssa Otr®— •*-— 
For tut American Agriculturist. 
How to Preserve Cider. 
Prof. Horsford has announced a method to ar¬ 
rest the fermentation of cider, thus keeping it 
sweet for an indefinite period. The process is 
simply by adding Sulphite of Lime. This article 
is now extensively advertised by druggists for 
this purpose, and represented as “ perfectly harm¬ 
less,” as you see by the advertisement inclosed. 
A medical friend of acknowledged chemical ac¬ 
quirements and acumen, assures me that this ap¬ 
plication forms an Acetate of Lime, diuretic in 
effect, unnaturally and unfavorably exciting, and 
stimulating the action of the kidneys, and that 
while its effects would not be noticed by all, per¬ 
haps directly traced only by a few, it would be 
decidedly injurious to those persons predisposed 
to a disturbance of this organ. 
There is a growing disposition to bring the 
much abused article of cider to a standard of per¬ 
fection, that shall establish its claims as a whole¬ 
some beverage. I have seen a notice of a patent¬ 
ed invention for this purpose. Liquids spoil or 
sour by contact with air. To avoid this a “ Rub¬ 
ber Bag” of appropriate construction is fitted to 
the bung-hole, which prevents the access of ex¬ 
ternal air, and when the liquid is drawn off, the 
bag turns inward and expands to cover the sur¬ 
face of the remaining liquid, and prevent contact 
with the outward air. 
And later still, I see it recommended to use a 
tube or syphon, the long and lower end termi¬ 
nating in a vessel of water, the short and upper 
end tightly fitted to, and just entering the vent, 
which permits the passage of the gas which 
should and must escape out into the pan of water, 
and at the same time excludes the ingress of ex¬ 
ternal air, thus preserving the liquid su-cet until 
consumed. This I think a most sensible sugges¬ 
tion and easy of application. A. M. Ward. 
Hartford Co , Conn. 
-•»-*-—S3^OB—-- 
Preserving Lima Beans for Winter Use, 
We know of no way of keeping peas, beans, 
corn, etc., for Winter use, superior to that of 
cooking them thoroughly, with a sufficient quan¬ 
tity of salt, and sealing them while hot, in air-tight 
cans or bottles, as described in the July Agricul¬ 
turist, page 214. When properly prepared and 
preserved in this manner, they lose but little of 
their original excellence, and constitute a notable 
addition to the table supplies lor Winter. They 
rpquiremuch care in putting up, however, or they 
will spoil in the cans. Where they are not kept 
thus, some vegetables may yet be made very 
serviceable by drying. Lima beans, particularly, 
are good when dried. Many of them mature 
late and would otherwise be lost—they are too 
valuable a vegetable to be wasted. The common 
practice is to shell them while green and spread 
them on plates or tins, and dry them in the sun. 
A correspondent, A. M. Ward, Hartford Co., Ct., 
sends the following directions by which he says 
the beans preserve a high degree of excellence. 
“Gather them from time to time, just as the pods 
begin to turn yellow. Leave them unshelled, 
and spread upon the garret floor to dry. Contin¬ 
ue to do this until hard frosts entirely check the 
growth—they will continue to mature under light 
frosts. When (he frosts become severe, gather 
all, including the half ripened ones, and spread 
them with the others. Then in December shell 
all out and put up in hags. The most immature 
should be put up by themselves and used first.” 
We must not forget to add, that the best and 
earliest ripening pods should be selected, and 
saved for seed another year. Those designed for 
this purpose should be allowed to ripen well, and 
be kept in a dry place. With this care, and 
planting upon elevated ridges the first of May, 
we this year secured Lima beans for cooking 
much earlier than many of our neighbors. 
How to use the Apple-Pie Melon. 
We have accounts from correspondents relat¬ 
ing their experience in raising this melon, and in¬ 
quiring what to do with it now it is' grown, as 
they are found not fit to eat uncooked. The 
name melon has probably misled some as to its 
proper use. The following directions from one 
who lias used it. are timely. We intend trying 
them, and shall then he able to speak definitely of 
the merits of the “ melon.” 
“When ripe, which can be known by the melon 
turning yellow, or the seed black, remove the 
seed, pare and slice the flesh in small pieces, and 
then stew it in water just enough to have 
it like stewed appies; when done add sugar, 
spices, and a little acid. Tartaric acid, or lemon 
juice, or good vinegar may be used ; the lat¬ 
ter, however, does not make as good a pie. A 
tablespoonful of lemon juice to four pounds of 
melon, I think the best, proportion. The quantity 
of sugar must be in proportion to the acid 
Without, the acid the pie is tasteless. Don’t put 
the sauce in a copper vessel. California.” 
--•-« i wa <g) ta— ► <»■- 
Recipes. 
To Pickle Walnuts and 55 ut tcrniits. 
Take the nuts when a needle will easily pierce 
them—put them in brine that will bear an egg, 
let them remain 14 days ; put them in fresh brine 
14 days more, keep close covered from air, drain 
them well; put into the strongest cider vinegar 
for a month, shifting once. Then add to one-hall 
the liquor as much vinegar as will cover them. 
Set it over the fire, and when it is just ready to 
boil, add for every hundred nuts, whole pepper 
and cloves 1 oz. each, mace and nutmegs i oz. 
each, ginger root § to 2 oz., bruise the ginger, 
nutmegs and pepper. After boiling, keep it close 
covered till cold, then pour it over the nuts, and 
cover with bladder or leather. 
Taiiiatii Wine. 
Contributed to the Agriculturist, by Jas. H. 
Stout, Ohio Co., Va.: To a bushel of sound, ripe 
tomatoes cut, add four gallons of water. Let the 
mixture stand in an open tub, three days, stirring 
two or three times each day, then strain through a 
sieve. To each gallon of the clear liquid, add three 
pounds of brown sugar, stir until the sugar is 
thoroughly dissolved, after which it is not to be 
disturbed for three days, except to take off the 
scum as it rises. Then strain the liquor through 
muslin, or flannel bags, and put it in a cask, filled 
to the top of the bung hole There must be a sur¬ 
plus of the liquor to replace what fermentation 
throws off, as the cask is to be kept full. As 
