The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1860-08-03

phere has produced. 1he llquld albumen is
made solid by boiling and in this state is not
easily fermented. Geeen corn among the
vegetables requires the longest boiling, say
two or three hours. Skin fruits, as plums,
peaches, &C., We have kept without cooking
except that obtained by pouring in the boil
ing syrup and sealing at once, but previous
heating through is preferable.
Sd. Care must be taken to entirely exclude
the air. Fill the bottles, raise the liquid to
the boiling point, then put in the cork, and
make all so tight with cement that air can
not possibly enter. A pin hole left will as
certainly spoil tie fruit as though the cork
were not inserted. Housekeepers should not
be discouraged by one or two failures. A
few trials will give the necessary experience
after which they will thank the Agriculturist
for commencing the fruit bottles. Now is
the time to procure supply.
Special Directions for Putting up Fruit.
AS guide to new readers and for conven-
lent reference for older readers, We add the
following special directions.
BERRIEs.-For strawberries, blackberries
and raspberries, take the clean fruit picked
when dry, avoiding washing unless really ne
cessary. Put into glazed vessel, one of
brass will do, but is not so good as an enam-
eled one. Pour over it hot syrup made OF
!! lb. to a ID. of good white sugar to one pint
water. (We have used J, and ID. of su-
gar with nearly equal success. A good rule
is to use about as much sugar as will be re-
quired to fit the fruit fof eating remembering
that rather more is required when the fruit
is 10 be saturated through, than when it is to
be eaten fresh.) A small amount of syrup
will be needed to fill the interstices between
the fruit, and it need not come up quite to
the top at first, as the fruit will sink down in
to it when boiling. Carefully cook the ber-
ries in the syrup for II to 20 minutes, SO
that all shall be scalded through. Too much
cooking destroys the form of the fruit, and
dissipa the fine aroma. Heat it through.
but do not stew it down. Have the bottles
ready heated by the stove, or in water (set-
ting them in, when it is cold, and heating
them up,) and pour in the fruit with the syr
up. This Can best he done through wide
necked funnel, Or from a pitcher. to avoid
getting the syrnp upon the top of the bot
tie. which would prevent the union of the
wax with the glass-a very common error
Fill the bottles not quite to the top of the
neck. Let them stand a few minutes, occa-
slonally jarring them little, to facilitate the
escape of any air bubbles left on pouring in
the fruit. This, with the partial cooling, will
cause the fruit to shrink little. Now pour
in enough more syrup to fill the bottles as
high as where the bottom of the cork will
sink to. Carefully wipe off any chance drops
of syrup tha! may have been carelessly left
upon the neck or top Of the bottle, and press
in the corks. The corks should be large land
be soitened in hot water so that they will
press in easily. Press the corks down upon
the syrup. If any syrup oozes through, care
fully wipe it all off with towel dipped in
hot water, so as to leave the glass clean for
the wax. As soon as the water dries off, dip
on the melted cement with spoon, until the
top is well covered. Pour little of the ce
ment into the patty pans," turn the waxed
neck into it, and add enough more cement 10
perfectly close the rim of the bottle neck
Remember that water or grease on the neck
of the bottle will prevent the firm union of
the wax. (We make long story Of these
particulars. but they are essential, and easily
and quickly attended to, requiring less time
and trouble, than to watch the cooking in the
old method of preserving.)
For Cement, the best We have found is a.
bout ounce of tallow to If ounces of COM
mon resin. This is cheap compound, and
resin. We make up dozen pounds or SO
at time, and keep it on hand, melting it as
often as needed.
Peaches, cherries, plums, apricots, pears
and ounces may be put up in the same man
ner, and with but very moderate cooking
Apples and ounces of course require pairing
and coring. They may be cut into pieces of
any desired size and form. If in very large
pieces, little longer boiling may be needed
to have them heated through, but not cooked
soft on the outside. The pits should be re-
moved from peaches cherries are all the
better for being first stoned, and more of them
can thus be got into the bottles.
Apples may be stewed into sauce ready for
the table, and then bottled up for use, with
out further cooking, three, six, nine or twelve
months afterwards. We always put up
large quantity thus,at different periods of the
year-in the winter, taking cans that had
previously been used for the same purpose
or for other fruits.
Any kind of stored sauce may be season.
ed, then bottled and sealed, and be always
ready for use.
Tomatoes we put up largely every year,
and have now lin June) fair supply, as good
as if just gathered and cooked. These We
skin, cut and boil down one-half, and then
bottle up. Prepared in this way they are SO
convenient, and of so good and fresh quality
that We make no special effort to secure early