1 Jay., 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 65 
EXPORT OF VICTORIAN BUTTER. 
Vicrorta’s output of butter this season will not fall far short of 15,000 tons. 
Up to the end of November the quantity shipped to London and South Africa 
reached 7,674 tons. Add to this 700 tons ready for shipment, and our total 
reaches 8,374 tons, as against 4,507 tons during the corresponding period last 
year. The estimated shipments for December are 3,000 tons; January, 2,000 
tons ; and February, 1,000 tons. If these estimates be realised, and all the 
conditions are at present highly favourable, the exports to London and South 
Africa for the season will amount to 14,374 tons. It is further estimated that 
Vestern Australia will require fully 1,000 tons of Victorian butter this season. 
his brings the grand total up to 15,374 tons. It is pretty safe, therefore, to 
Predict that Victoria’s total output for the season will reach about 15,000 tons. 
PRESERVING FRUIT. 
Wiri the advent of the fruit season, the thrifty housekeeper has to turn 
1er thoughts to the preparations of jams, preserves, and canned or boiled 
Tuts. We are not quite prepared to satisfactorily define the difference 
between a jam and a preserve. What one would call a preserve, another 
Would call a jam, just as one man might term himself a ‘travelling merchant” 
whom another would call a hawker. Probably the following will be generally 
“ccepted as a sufficient distinction :-— 
Preserves are fruit boiled very gently in sugar in order to~preserve the 
Shape of the fruit as nearly as possible. In this case, the water 1s either driven 
«OF is altogether replaced by a rich sugar syrup. The sugar preserves the 
fruit, so that it is not necessary to seal the vessel in which it is stored. rad) 
Jam is fruit boiled with varying proportions of sugar, so that the fruit is 
“Snverted into a pulp. In some cases, particularly in home-made jams, 
Sufficient sugar is added, and the jam is sufficiently boiled to keep without 
Sealing. In such eases there is no difference between a jam and a preserve 
©<cept the time and care taken in making. More frequently, and especially 
™M commercial jams, the pulping is completed by working the boiled fruit 
through sieves before adding sugar, and the certainty of preservation is secured 
Y the sealing of the tins or jars while the jam is hot. ay 
Canned and bottled fruits, which are frequently called preserved fruits, are 
fresh fruits packed in airtight cans, jars, or bottles, with or without sugar, and 
Pasteurized by heat. ‘The absolutely essential conditions are—(1) That the fruit 
aul be raised to a temperature of over 14.0 degrees Fahr. for 15 or 20 minutes, 
ot at a higher temperature for a shorter time, so that all active germs will be 
destroyed ; and (2) that the tin, jar, or bottle shall be so sealed that ferment 
setms cannot gain access, It is not necessary that they be hermetically sealed, 
" ough, in actual practice, that is the one economically practicable method. 
; ottles can, however, be plugged with dry sterilised cotton wool; and provided 
Pe ees Is properly put in, and the bottle kept in a suitable place, it will keep 
as if sealed with wax. 
a € mention this because the more clearly the principle is understood the 
“ti ore certainly will people be able to command success. 1 will be noticed that 
aay hot necessary to boil the fruit, and it is not necessary to add sugar. in 
sis We advise our readers who intend to preserve fruit to heat it to the 
a8 point, and to add syrup. We advise them to let the fruit come to the 
gyn eee that makes it certain that all germs will be destroyed, and to add 
JTup because the fruit is then ready for use when the tin or bottle is opened. 
the] ny plan is best for the individual which secures the results aimed at with 
“ast expenditure of time and trouble. 
de iT. Ti Canyery Sysreu.—tThe fruit is sorted of an even size and an even 
Dead of ripeness, Apricots are halved; peaches peeled and halved ; pears 
quartered or sliced, and cored ; and other fruit prepared as desired. ‘The 
“epared fruit is packed closely in the can, and a syrup to suit the taste of the 
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