Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1857-08-08
Cultiyatins AZ and Presefving
.aB1agW Fruits. saaf .anoI q 3

Cuitiyatins az and Presefving
i .as1ngN Fruits. saae ,anoi 80
i The culture of the small and fine Fruits.
is attracting considerable attention at the
present time. The markets Of our cities
and large towns show rapid increase in
the quantities consumed from year to year.
But they are still looked upon, too much
as iuxaries, to be enjoyed only by the
wealthy. Now, when we consider that
these fruits, as an article of food are al.
most indispensable TO good health, during
the Summer months and SO easily raised,
Zone ihundred. Bushels of strawberries. for
instance, to the acre, not an uncommon
yleld,l we are not willing to reckon them
as delaedcaestto be enjoyed BY the favored
| few. M -
Thanks to bountiful Providence they
are within the reach Of all, and eeefyl man
who ownsia rood of ground may have ari
abundant supply But the greatest obsta-
Gle to, their general cultivation in the coun-
try is their short and transient nature.
/ Farmers think it will not pay to raise
them for the short season they last; con-
,lsequently, some of the richest ativefruits
IN their improved state are rarely or never
Iseen on the farmers table. But the art
Of Theoretically sealing entirely removes
this objection Stout glass bottles and tin
} cans are now made for this purpose. The
bottles hold nearly quart, and cost about
Sc a gross. ..,,..~ -, f.s.s S
Such fruits. as the Peach, Plum, Cherry,
Raspberry, Strawberry, &C., are preserved
in the following manner: After picking
over the fruit, fill the bottles to the neck
then with thin syrup fill nearly to the
top Of the fruit, leaving room for it to ex-
pand. For making the syrup, use sugar
enough to make the fruit palatable, and
for heating, large hettle or cauldron, with
false bottom TO set the bottles ON, will
answer very well. Set them in the boiler
with the water up to their neck, which is
gradually brought to a boiling heat, where
they remain from five to ten minutes, &C
} cording to the size of the fruits. They are
then taken out, and corked and sealed i'm
lnediately. As the cork is pressed in, a
hole is punched through it to let the air
escape when down. Plug the hole and
plunge the mouth into the dish Of. sealing
wax. Tin foil is sometimes put on for an
additional protection, but it is not neces-
sary if the wax is good.
/ Tomatoes are prepared and cooked in
the usual manner for the table, except
seasoning. To economic bottles thew
are sometimes boiled down one-quarter
or more if the bottles are hot, they can be
filled and sealedwithout delay; if allowed
to cool, before filling they must be set
into the boiler and heated up to 1900
before sealing.
! Pie blant is cut up, and stewed short
time with just water enough to cover it,
and sealed as above. A little experience
and good sense, will ensure success 10 any
one, bearing in mind that the object is to
drive out and exclude the air.
All kinds of fruit contain more or less
air, which expands and escapes by heating
as the fruit cools, it settles or shrinks down,
and if sealed tight vacuum is left and nc
, change of course will take place. Fruit
put up in this way loses none of its origin.
alfreshness, and the amateur can detect, in
mid winter, the peculiar flavor that distin
cuisines the Royal Kensington, from the
| Red Rareripe, or, Rurr's New Pine from
the Hovey Seeding as readily as when
first picked Correspondent Of the
Homestead. joaEa9 ssEe3 a. GAS q
i