The Lancaster ledger. [volume] (Lancaster, S.C.) 1852-1905, 1859-07-13
lqruultural.
From the Farmer and Planter.
Preserving Fruit By Hermetical Seal


We are pleased to see that tho old
practice OF marking large quantities Of
preserves in every family, is declining,
and sweatmeats are giving place to a
more simple, healthful, and delicious ar.
t'cIe, namely, fresh fruit prseryed in its
natural state, by perfectly excluding the
air.
The TIN cans, nov SO generally in use,
do this etlectually-and we have used
SPRATT's Can, manufactured by WELLS
& PREFosr, New York, for years, with
success. But all tin cans are liable to the
objection Of impartng flavor to the fruit,
actually poisonous in many instances, as
that of tomatoes, apples and strawberries.
Peaches are less affected bv tin than anv
other fruit, and the tin cans, when new
and properly cleanscd, can be used .or
several years for putting up this fruit
The public are greatly indebted to Mr..
/. G. lEoMANs, of Walworth, N. c., for
the simple and most excellent Fruit Bot
tie, which he has manufactured at rear
sonable price. 1t possesses many impor-
tant advantages over every other can or
jar brought 10 public notice being made
Of glass, it will not corrode or poison the
fruit and being transparent. the condi-
ton OF the fruit can at all times be seen.
while they are so easily cleansed that
they are as good as new for succeeding
years. They are made with the mouth so
, constructed, with a jog in the neck, that
the cork cannot be forced into the bottle
by the atmospheric pressure on it, caused
10y the cooling and consequent contrac-
ton OF the fruit in the bottle ; and with a
neck OF such length that the contraction
will not bring the fruit below the neck
/ They are cheaper than any other bottle.
jar, or can of merit, and within the reach
Of all.
! We detest A"mJuqginG in any shape
! It appears, and durng the last year Prof
DAYroN's EXhaustor WAS sold to many,
! and IN almost every instance. those who
! purchased and used it were disappointed
and failed III putting up any fruit fit for
use. The chief agent in the work of pre-
servation is heat. Ii after the application
Of heat for certain time 10y which pro
cess the air is cXpelIed) the article he
'N'N'''' NV '''NIh''N' II Will remain uu
changed FOR an indefinite period. And W,
have seen fruit put up in common ston,
jars, covered with pieces of cotton Jeans
dipped in melted rosin and beeswax t,
make it air tight, and placed over tn
mouth, and cover Of wood fitted in on IN,
common lids so rudeIy made at our pot
teries ; but h." glazing of these jars, anC
those Of the Naolin manufacture. are :,
imperfect that We would not advise th,
attempt to be made Of putting up fruit il
them for preservation, when so cheap anC
desirable n bottle can be obtained, a.
those Of Mr. Ieomans'.
Cook or stew the fruit, with water
enough only to keep from burning it
until it is cooked through, keeping it wei
covered while cooking. We had our sup
) ply Of fruit put up in this way, and tn,
cans iilIel Iu;te :ull, before the caps wer,
applied, last season and the result was
that in every instance the fruit was Of ex
ceIIent flavor, and superior to that boiled
in the tin cans. Sugar may be used a
the time OF cooking, or omitted until the
can or bottle is opened for use, which las
we prefer. All ripe fruit preserved in this
way will be found as fresh in the Winter
season as il just taken from the tree anC
stewed. In the glass bottles tomatoe
can be put up for table use equally a
good as in their season,