FRUIT-PRESERVING. 
351 
prepared, and, after the fruit has been placed 
in layers, in large shallow earthenware jars, 
poured over them slowly, so that all the spaces 
between the fruits may be filled. In this way 
the fruit is often allowed to remain a consider¬ 
able time—not less than three weeks, and per¬ 
haps for a month or more. But in the meantime 
it will require to be frequently examined, and 
if indications of fermentation or mouldiness are 
perceived, the vessels should be placed on a 
stove and the temperature increased until the 
above tendencies are checked; this being re¬ 
peated until the fruit is thoroughly saturated 
with the syrup. It is then removed, cleaned, 
and sorted. 
To glaze or crystallize fruit that has been 
through this process, a hot syrup of the best 
sugar is prepared, and the fruits are dipped into 
it (either in sieves or baskets) until they are well 
covered; if to be glazed, they are dried rapidly 
in a cool, dry, airy place free from dust; if to be 
crystallized, they are dried very gradually in a 
warm position; should the process be not quite 
satisfactory the fruit may be dipped a second 
time. 
Chutney .—Although this method is only suit¬ 
able for two kinds of fruit, i.e. Apples and To¬ 
matoes, it is of sufficient importance to merit a 
few words of reference, because it is a means 
that has been generally neglected, or performed 
in so unsatisfactory a manner as to excite a 
prejudice against it. The majority of Apples 
can be utilized in this way, and they need not 
be either the best fruits nor the best varieties 
from a garden point of view. As frequently 
prepared, the Apples, after being pared, cored, 
and sliced, are cut into small slices after the 
style of Marmalade, but we have found it far 
better to pass the Apple rings through a small 
mincing machine, which reduces the divisions to 
a uniform size, and small enough to be readily 
mixed with the other ingredients. What these 
should comprise will depend upon the taste of 
the producer to a great extent, but a small 
portion of finely-chopped Onions or Garlic, a 
little mustard-seed, and a pinch or two of gin¬ 
ger are essential, while other flavourings will 
suggest themselves. The whole should be 
thoroughly boiled for about two to three hours, 
and then placed in glass or earthenware jars, 
and tied down as with jams and jellies. 
Bottling Whole Fruits. — However skilfully 
fruits may be preserved with the aid of sugar 
it cannot be done without, to some extent, sacri¬ 
ficing the essential flavours of the finest sorts; 
any system, therefore, which can effect the same 
purpose without the addition of sugar will 
always command favour with a great number 
of persons. For several years the bottling of 
fruits has been extending as a portion of the 
preserving industry, and the only matter which 
checks its development in a much more rapid 
degree is the cost of the bottles. Some con¬ 
tinental glass manufacturers are now entering 
into keen competition with British makers, and 
it is probable that prices will be reduced, as in 
many cases they are out of proportion to that 
of other cheap glass-ware in the market. It is 
of course requisite to have well-made bottles of 
clear glass, and if they could be charged and 
allowed for when returned in the same way that 
beer bottlers do, it would facilitate this impor¬ 
tant work considerably. 
The method is particularly adapted for Plums, 
Green Gooseberries, Damsons, Cherries, and Red 
Fig. 1125.—Glass Bottles for whole Fruit. 
Currants, and when well-selected fruits are em¬ 
ployed and care is exercised in filling the bottles 
a very attractive result is obtained. The quan¬ 
tities displayed in shop windows prove that the 
retailers find a substantial demand, and also 
that they appreciate the show value of such 
goods. But it is not only on a commercial scale 
that bottling is important, it is a method that 
can be employed by the smallest fruit-growers 
and in the houses of fanners or cottagers. The 
desirability of extending the system in this 
direction has been recognized by some of the 
horticultural societies and county councils, and 
either prizes or other inducements have been 
offered to encourage competition amongst cot¬ 
tagers and those in the occupation of small 
holdings. 
