The Union and journal. [volume] (Biddeford, Me.) 1858-1882, 1860-08-24
agricultural.
Special Directions for Putting up
Fruit.

For Strawberries, blackberries and raspber-
ries, take the clean fruit, picked whale dry,
avoid washing, unless really necessary. Put
into a glazed vessel one Of brass will do,
but is not so good rs an enameled one. Pour
over it a hot syrup made Of IL ID. of good
white sugar 20 pint of water. We have
used l-2, 3-4 and ID. with nearly equal
success. A good rule Is TO use about ~ much
sugar as will BE- required to ft the fruit for
eating, remembering that rather more Is re,
auired when the fruit IS TO be slturated
through, than when ii is to be eaten fresh.)
A small amount Of syrup will be needed to
6llthc interstiees between the fruit and Il need
not come quite to the top at first, rs the fruit
will sink down into il when boiling. Care
fully cook the berries in the syrup for ten or
twenty minutes, 80 that all shall be scalded
through. Too much cooking destroys the
form Of the fruit, and dissipates the fine aro-
ma. Heat IL through, but do not stew 1t
down. Have the bottles ready heated by
the stove, or in water, tsetting them in IL
when 1t is cold, and heating 1t up, and pour
in the fruit with the syrup. This can be
done through wide necked tunnel, or from
a pitcher. to avoid getting the syrup upon
the top Of the bottle, 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, occasionally giving them jar, to
facilitate the escape of any air bubbles lett
ON pourinr in the fruit. This with the par
tial cooling. will cause the fruit TO shrink
little. Now pour enough more syrup to NIL
the bottle rs high as where the bottom OF
the cork will sink 10. Carefully wipe OIL
any chance drops Of syrup that may have
carelessly been left on the neck or top Of the
bottle, and press in the corks. The eorks
should DO large, and be sottenod in hot wa
ter, 80 that they will press in easily. Press
the co-ks down upon the syrup. If any syr-
UP ooIr through, carefully wipe it all oil
with towel dipped in hot water, 50 rs to
lcayo the glass clean Tor the wax. As soon
as the water dries od, dip on the melted ce-
meut with spoon, until the top is well COW
cred. Pour little Of the cement into the
al patty pans" turn the wax neck into il,
and add enough more cement to perfectly
close the rim Of the bottle neck. Remem-
her that water or grease on the neck OF tho
bottle will prevent the hrm union OF the
wax. For cement, the best we have found Is
ono ounce Of tallow 10 fourteen ounces OF
common resin. This is n cheap compound,
the rein costing only four 10 six cents per
10. at retail. We make up dozen lbs, or
SCAT time, and keep IL on hand, melting it
as often as needed.
Peaches, cherries, plums, apricots, pears,
ounces, etc, may all be put up IN the same
manner and with but very moderate cooking.
Apples and ounces Of course require pear
ing and coring. They may be cut into pieces
OF any desired sine or form. II in very large
pieces, little longer boiling may be needed
60 have them heated through, but not cook
cd soft on the outside. The pits should be
removed from the peaches. Cherries are all
the better for being first stoned and more of
them can thus be got into bottles.
Apples may bc stewed into sauce ready for
The table. and then DO bottled up for use,
without further cooking, three, SIX, nine OF
twelve mouths afterwards. We always put
up a large quantity thus, at different peri
od, Of the ycar-in the winter taking cam
that had prcsiously been used tor the same
purpose or for other fruits.
ANY kind Of stewed sauce may be season
al. then bottled and scaled, and be alway'
ready for use.
Tomatoes We put up largely every year
and have now lin June) . fair supply, n
good as II just gathered and cooked. Thes,
We akin, cut and boil down one half, and
thsn bottle up. Prepared in this way they
are 80 convenient, and Of 50 good and fresh
quality, that We make no special effort TO se-
cure early good tomatoes.
Rhubarb, stewed soft, sweotened as for pie
and then bottled, comes out nice and fresh
in mid-winter or spring.
Green peas, beans and corn may also be
kept, but they need TO be thoroughly cooked
before bottling. or they are liable 10 spoil
American Agrienifwalia.