The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-07-05
WHOLE Ne. I.092
CIR Gonsekssper
Preserving FFHit-The Best and
Cheapest Way.

and an indefinite number Of rxtravaeapt
recOnimr ndatons. Some seal with wax.
others with India rubber and cast iron; in
some the tops are screwed on in others,
wedsed and in others wired. Some tin,
some glass, and some stone, but oil arc s.pc r
feet" ii the claims OF The inventors and man
nfacturcrs are fully credited. We have tried
most OF these fruit jars, and while many of
them are good, our experience has led us to
adopt the cheapest kinds Of glass bottles and
jars. Tin cans are not safe. While in
majority of cases they may answer we'll for u
season or two. there is always danger OF their
corrosion, or rusting, and the cons- 0nent
production ofposonous salts OF tin. Bcsi1es,
it is desirable to have the fruit in transparent
vessels so that it can always BIZ cxamin~d.-
Good we l-glazcd stone-ware bottles and lars
are not Objectionable on account Of coIrosiol,
but they are Opaque, so that the contents can
not be seen, and are but little cheaper than
cheap glass.
During the past year We have kept several
bushels Of fruit OF different kinds. always in
good condition, and the portion now unnsed
is always as fresh and delicious AZ when frat
picked. For keeping, VIC have used al sorts
Of glass BATTLES and jars, holding from a pint
to two quarts notwithstanding several Of tho
patent jars with caps Of various PATTERNS
Among these we've dozsn glass jars will,
ing screw of which i've gave way and tho
fruit was lost. OF the common glass bottle
and jars We have not lost one. There il
hardly glass bottle Of whatever form that
cannot be turned to account for preserving
fruits-evcn junk hotties, sodawAt r bottles,
jars, ETC., etc. The best form is wid--
mouthcd quart bottle or jar, the neck drawn
in to give shoulder for the cork to rest
upon. For the larger fruits wide Dccks ars
needed; for the smaller, berry fruits, narrow
nccks answer perfectly.
Preparing tie Fruii.-Our method is. to
put the fruit in a preserving kettle Of SON,
kinda glazed iron kettle, or even a timed
one, or u tin pail will do and sweet. n is
with just sugar enough to fit it for the table.
The sweetcning is added in tho form of
syrup made by boiling from one to three
pounds OF sugar usually lbs.) with one
quart of water. The more juicy fruits, such
as strawberries, require less syrup, willie
pears and ounces require more. Tho fruit is
heated with the syrup just long enough t"
scald it through. Some prefer to use less
Swectening and add more when tho fruit Is +"
be nsed. Others use no sugar they think the
fruit keeps just as well, and preserves its
aroma better without any sugar. We prefer
to use all tho sugar that is to be needed.
believing that the fruit will probably keep
more certainly, and it is then always ready to
pour out at once upon the table. The fruit
to be pre- served should be in good condition
ripe, but not Ov, r-ripe, nor containing any
dccaycd portions. Tomatoes are peeled, aud
then cooked down one-haIf, as this max, a
better sauce and requires less bottle room.
To Bottle The FruH.-The bottles or i,rs arn
thoroughly clcanscd, and each one fitted with
a stopper. For these, soft corks are best:
but they may be made of soft dry wood For
each bottle or jar we provide little tin
" patty pam" costing to cent each by the
quantity. Tea -saucers will answer. For
cement we heated together in an old tin basin
or iron kettle, one pound of rosin, and to 2
ounces of taIow. This may be mixed in
quantity, and melted from time to time ~
wanted. We formerly used fhtle over
ounce of tallow to one pound of rosin. but
further experience is in favor of a softer
cement, when the fruit is to stand in cool
&c liar. While this fruit is being heated as
above described, tho bottles are vel warmed
by setting them near the Ere and frequently
turning them or better, by setting them in
cold water in wash-b boiler and heating to
the boiling point. The fruit being barely
scaldrd through, il is dipped hot into tho
heated bottles, through a flannel If the bottle
necks are small. This is done carefully, SO as
not to mash the fruit. The bottles are filed
up to where the bottom of the shoppers will
come; they are then 5,rred little to make
the air bubbles rise, and more fruit or syrup
added if needed. The tops and necks are
then wiped clean. inside and ont and tho
shoppers put in, and sunk to a level With the
top. The cement being warmed in the mean
time, little is dipped on over the shoppers
to close them tightly. The BOTTLES are then
turned necks down into the latle patty pans,
or Saucers, and a quantity of cement dropped
in to completely enclose the shoppers and
neces. When cold the bottles may be set
either side up. The c"oling will shrink tho
contents so as to create q strong inward pres
sure, but the patty pans prercnt the shoppers
from being pressed in, and the cement shuts
out air.
The whole process is simple and quickly
performed. After the fruit is prepared, two
persons will heat it. and put up so to 100
bottles in hall a day, We prefer quart
bottles as these furnish enough for once
opening. If cork shoppers are used, they arc
rendered soft and pliable, and may be crowded
into small orifice, by FIRST soaking them in
hot water.-.dmerican .Agriculiurisf.
Receipt for Blackberry TIn..-There is no
wine equAl to blackberry wine, when prop
erly made, either in flavor or for medical
purposes, and all persons who can conven.
iently do so should manufacture enough for
their own use every year. as it is invaluable
in sickness as a tonic, and nothing is bet.
ter remedy for bowel disease. We therefore
give the receipt for making it, hoping our
friends will avail themselves of preparing
this delightful and valuable VINE: Measure
your berries and bruise them, to every gal
Ion adding on a quart of boiling water Let
the mixture stand twenty -four hours, stirring
occasionally; then strain off the liquid into
a cask; to every gallon adding two pounds
Of sugar; cork tight and let it stand about
two months, and you will have wine ready
for use without further straining or boiling,
that will make lips smack that never smack.
ed under sirffiar Influences before. 1t may
be improved, and perhaps, will keep better
by adding a small quantity OF pure French
brandy.
TO Destroy Fies.-To one pint OF milk add
n quarter of ponnd of raw sugar and
two ounces of ground pepper; simmer them
together eight or ten minut es, and place it
about in shallow dishes. The flies attack it
greedily, and are soon suffocated. BY this
method kitchens, &c, may be kept clear Of
HES all Summer, without the danger attend
ing poison.
Incru,tai,ons on Tea KeHts.-keeping an
oyster shell constantly in the kettle, it is
said prevents incrustntion taking place on
The inside of the kettle. The incrustation
can be reduced by weak mixture of vitrol
and water.
Chicken Salad.-Boil or roast nice fowl.
When cold, cut of all the meat and chop it