The western Democrat. [volume] (Charlotte, N.C.) 1852-1870, 1858-06-01

REpIY-We believe "Dayton's ErAauster" to
be the very best Fruit Preserving Can or Jar yet
invented and append the following directions for
its use:
Direction for Preparing FruH.-In selecting
fruit care should be taken to procure fruit that
is perfectly sound-in which fermentation has not
commenced-as when once begun it cannot be ar
rested.
Peaches, Pears, Ounces, 6c.-Having pealed
and cut the fruit in quarters, and taken out the
seed place it in a steamer such as used for steam
ing vegetables in culinary operations, or some tin
vessel having its bottom perforated with holes; ;
then place the steamer pot Of boiling water,
(puttinga cover on the steamer) and let it remain
until the fruit is thoroughly heoted Through. 1t
need not remain long enough to be fully cooked as
this would, in some manner I'M ure its fresh flavor
Taking the fruit from the steamer, put it in the
cans or jars, seal the cover and exhaust the air
as heretofore directed. For Raspberries, Black
berries, Strawberries, Cherries, Plums, Tomatoes,
&C., place the fruit in open vessel over a fire,
putting little water with it to prevent its scorch-
ing at the bottom Stir it gently until heated
through, before, and then place in the jars
The fluid in which the fruit has been heated, may
be boiled down until it will about half fill the
of fruit, then poured over the fruit. The fluid
should not more than half fill the as, appli-
cation of the exhauster it will draw it out Of the
orifce in the top of the can.
Tomatoes may be preserved whole, by pouring
boilding water over them, and letting them remain
in the water until heated through, putting into the
cans and sealing the they stand in hot
water.
Green Corn, Peas, Beans, &c.-Cook these
Vegetables until they are thoroughly done, as for
the table. Take them out of the vessel in which
they have been cooked with a skimmer-taking
care to separate them much as possible from the
fluid in which they have been heated-and put
them into the cans. Before sealing the top of
the can, pour out the fluid that has accumulated
therein. The air should be exhausted and the can
sealed while hot.
Preserves may be made, which will retain the
fresh fruit favor, in the following manner: Heat
the fruit and put it in the cans as before directed
then take one pound of sugar to four pounds of
fruit, and make thick syrup, by adding little
water and heating, and when boiling hot pour it
the fruit in the cans and seal up and exhaust
the air as before. Preserves made in this way are
far preferable for richness of flavor, to those made
in the usual way, by using pound of sugar to
pound Of fruit
Butter and Eggs.-Place the butter or eggs in
the or jar, and exhaust the air as before
They require no heating
Directions for Sealing The Cans Jdrs-Thc
cans should be sealed while the fruit is warm
Place the top on the cans and with dry cloth
have accumulated therein. Then holding stick
of sealing wax in one hand, and hot iron in the
other, melt the wax and let it drop into and FIJI up
groove.
Place small piece of oil silk about the size of
dime, upon the orifce in the top of the cover.
Take the Exhauster in the left hand, and the
ball and stick, to which the sponge is fastened, in
the right hand, having the sponge moistened with
alcohol Place the Exhauster over the orifce in
the top of the can, and hold firmly. Light the
sponge and throw it into the Exhauster and place
the ball upon the top of the Exhauster Immediate
ly. From the difficulty Of removing the ball, you
will know whether you have perfect vacuum form
ed. To effect permanent sealing, drop little
wax over the oil silk.
These Cans and Jars are made of different sizes,
in tin and porcelain; and may be obtained at Mr.
Taylor's tin mandatory in Charlotte.
"THE WRoNG MAID, SIR. "A few days ago a
couple residing in the neighborhood of Bridge