The Ottawa free trader., 1854-11-04
From the Working Farmer.
Preservation Of Fruits and Vegetables for
the " inter u Sc.

the Winter Use.
There arc advantages derivable from scien-
tific attanments which are sufficient to CON-
pensate for the time and attention bestowed
on their requirement, even though pecunia-
ry or material gain, be literally, the only end
for which they are studied. 1t is certainly
necessary for wives aud daughters to culti-
vate an acquaintance with the more poetcal
accomplishments which serve to grace life,
and render the condition of man blessed; but
while these are being done, there are other
duties which should not he left undone.
The Importance of learning some of the
great lessons taught in chemistry, and apply
ing them to domestic economy, is every day
rendered mere apparent. So many Of the
normal condition Of life are dependent upon
them that their deticicncyis is Immediately per-
ceived in any household by the incomplete
development and general unhealthy aspect
Of its inmates. There arc many improve
mcnts in this way which could be suggested,
but the limits Of this communication forbids
it now. There are many simple works on
such subjects which might be studied with
profit.
While We enjoy the present with its cor
nucopian supply of good things, We should
certainly think of the approaching days OF
Old Jack Frost, when nature dsmantled OF
her verdure, will quietly reposc, till again re-
suscitated by the general warmth of a sue.
cecdiDg spring. How grateful then would
be the appearance on our tables of some of
the products of the field Of which we have
now "enOugh and to spare." and yet any
household mother who would take the trou-
bic, could learn to preserve them so as to be
used at any future time.
1t is apropcrty ofall organic substances to
ferment or decomposc when certain condi-
tions which are essential to that process are
present. The most important Of these con
ditiOns are heat, moisture and atmospheric
air. In the absence of any of them fermen-
tation would not proceed II, for instance,
one condition, heat, be removed, by exposing
the fermentable substance to the atmosphere,
the temperature of which is not above the
freezing point, it would not decomposc, that
is, in the sense in which the term is gencr-
ally accepted. Still, in Il few instances, a
species ofdecompostion does really proceed
Some fruits in such situations will seem to
preserve all their original qualities, while
they have indeed lost that which is most
priced, their flavor.
Another process is that Of drying at a high
temperature. Like that above, it has also
Objectionable points. In France and other
contiguous countries where it is most prac-
ticed, in many instances, it answers well ;
but when the articles are taken to very moist
countries, such as on the Isthmus of Pana-
ma, success is still more limited, as our eX.
periencc proves.
BY the total exclusion Of the atmosphere
f~., % Il Al
with another antseptic condition about to
be noted, we know from observation, no i'm.
pediment to the substance being eiiectually
preserved.
But even in this instance We have been as.
surcd by men, in whose Judgment and expo.
riencc we confidc implicitly, that the quail.
ties of some fruits and vegetables are no,
without deterioration.
The tendency of organic matter to dccom.
position has been discovered to be temporari
ly suspended by heating TO the boiling point
Every dairy maid is familiar with the fact
that by boiling milk daily, she can thereby
preserve it for any period. BY taking ad
vantage of this circumstance, and also that o
excluding atmospheric air, any one can sue
ceed in providing an abundance Of fruits and
vegetables for winter use.
For this purpose boiler Of adequate ca
pacity is provided The substances to bc
preserve being prepared, are put in wide
mouth bottles, the interstlccs being filled by
any suitable liquor provided for the purpose
leaving only sufficient space between the liz
Of the bottle and its contents as will admit
the cork. It would be convenient to place
in the boiler a perforated false bottom ol
shelf, affording level surface on which the
bottle could rest, and thereby also obyiating
the necessity Of their being in too much
proximity to the more heated surface of tn,
true bottom. The bottles are then put il
along with cold water. which should be with
in an inch and a halfof covering them. They
are then removed one at time, corkcd per
fcctly air tight, and tied or wired down; af
terwhich they may be entirely immersed. =
The boiling is then continued until they arr
heated to the temperature of 2l2 degree.
throughout, which is generally effected il
about three hours. The bottles are then re
moved and sealed down, so rs to be render
ed more perfectly air tight. They shout
not be introduced while cold into boiling
water, as the consequent sudden expansion
ofthe glass would cause them to break
Another precaution is further necessary
vegetable color is soon dccomposed by light,
to provide against which, the bottles should
be wrapped in dark paper or packed away
in boxes. BY this process any one would he
provided with the uxarics of summer all
the year, and without any appreciablc addi
tonal outlay. ..
Let however, the experiment be tried, oh
serving directions, which are doubtless sim
pie and easily understood, and let further
practice depend on the success Of the under
taking. RC.