The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1865-07-22

: OASuAlS kAS SfFfuLagis H. tts- irl j. as
0 1.-The fruit is first suitably prepare
s by hulling, asserting or pairing anC
2 cutting, as the case demands; and, il
J in clean glass bottles, hiliiie them fTIiI
} and when such fruit as penches, pears
ounces, de-, are cut in large pieces Il
is best to take some pains to crowd fhf
fruit into the bottle-ot tliefRise the heat
ing process Will not leave the bottle
4 iproperly illed with fruit.s n. :
Next prepare a syrup of melted re-
tined or white sugar, ard pour into fhe
bottles by the follo@fi1g ftIle:, ALLOW
SIX ounces of sugar 70 one dIinrt of
i Irnlti or melt ten. POI Of sugar in
one gallon ofsaNtEteE and give 6fie-lislif
pint of the syrup thus produced to one
quart bottle of fruit. This rule is
adapted to the strawberry, cherry,
II peach and other similar fruits.' More
acid fruits, like the currant, require n
greater proportion of sugar. Sugar, for
u few years, and especially the present
season, has been so high that the temp
tatiOn has been for those who MT IN
fruit for sale to make the proportion Of
sugar much less than the above rule re-
qulres, and some parties have acknOwl-
edged that they had reduced the uuan-
tity of sugar TO three ounces for one
quart of fruit. Fruit put up air tight
will, of course, keep just Gls well with
1
much better to heat the fruit in syrHp.
rather than to heat it in water and
apply sugar rs it is used for the table.
"The filled bottles ARE then placed in
steaming boX-beSt when made
throughout of wood-the bottles rest
on a false bottom of narrow Stats, CO.
Nerlng the Steam-pipe-cOld water is
then let into the box until tho bottles
are two-thirds coVered;. the fruit is grad
unlly hented to a boiling point by letting
steam into the water, through a pipe
leading from the engine room in an
other portion of the building. 1t re-
tquires from tifty-tive to sixty minutes
to properly heat or cook most kinds of
fruits. They are commonly allowed to
boil five minutes, but in some instances
are taken out of the steam-box before
they reach the boiling point
"Corks are made sufficiently flexible
by steaIning them twenty minutes with
the fruit. They should be large enough
to fill the neck of the bottle tightly. and
require some force TO crowd them in.
Formerly one cork, as procured of
dealers, was made to stop two bottles,
but it is now considered better to use /,
whole cork for each bottle. 5i1.4s.
Until last year the Community used
Tor sealing wax II compound of the fol-
lowing proportions: lib. of rosin, " or.
tallow, oz.s beeswRN; but common
boat-pitch is now used, and is found to
answer quite as well, and is much
cheaper. 1t is prepared by first being
Doiled u few minutes, and then heated
every time a batch of fruit is to be
sealed. alEi-G
1.-The fruit being sufficiently heated,
the corks steamed, and the bOat-pitch
ready, the bottles are taken successive-
ly to table and quickly corked. The
corks may be forced in by blow from
II mnllet, or better by small lever ar
rnngement, or best by such machine
as that used here, and iii other fruit es-
adjustments, which, worked by hand
and foot, performs this operation easily
and rapidly. The portion of cork re-
with sharp knife, and LETT in convex
form.
'Some fruit preservers, mt this stage,
pack their fruit away, laVing the bot
ties down on the side and trusting to
the cork, thus kept moist, to exclude
the air, and scaling the bottles when
they fill orders for the market, and
when they are less hurried; but the
Community have always sealed their
fruit Immediately after it is cOrlSed,
which is done by dipping the mouth of
the bottle i'll the melted sealing-wax, so
as to cover the bulb. Then transfer it
to II basin of cold water, dipping to the
same depth, to cool the wax. If the
dipping is carried below the bulb or
rim mt the mouth of the bottle, there is
danger of cracking the glass. Now ex-
anime the sealed part to see if the wax
has formed blisters. If there arc blist-
ers, rub them away with the finger.
using II little tallOw or oil 10 prevent
sticking. 1t was formerly thought
necessary TO repeat the dipping opera
tton in wax. and water; but it is now
only done when the first dipping leaves
the cork imperfectly covered.
1.-The operation is now completed, and
tF,I
shelves or in chests, in a cool, dry cell
lar. If placed on shelves, II cloth should
| be hung before them to exclude the
light. In u few days after packing
away, inspect the bottles to see if any
show signs of fermentation, which may
\ be detected by n foamy appearance of
the fruit. If this is observed in any
bottle, it denotes either craclS in the
the glass, or thut the sealing was im-
perfect. The bottle should be opened
and examined, the contents sc1lded,
and the process of sealing repeated as
before. In some cases during the sea-
son, q little vegetable mould NAV be
seen to gather on the surface OF the
! fruit in the bottles; but this is not to be
regarded, HS itIcan be readily separated
on opening the bottles, leaving the mass
| of fruit uninjured. ,
"There is variety of methods prac-
/ used in preserving tomatoes. Onr peO-
! pie scald and peel them, and then place
them in a steam-boiler, where they are
boiled from twenty minutes to half an
hour. The bottles are filed directly
from the boiler-having been previous
ly heated III the steam-bOx, so as to
avoid the danger of bursting-and are
then ready for sealing. 5rrl
The steam-bOiler is worthy of sep
arate mention. 1t is made of copper,
] timed onthe inner surface and costs
!, about sixty dollars. 1t has double
| bottom for one-thirCl of its height; and
steam being passed between the two
boiler will be speedily cooked. Apple
lsauce is here properly cooked in fifteen
minutes. Vegetables, pudinSs, &c.,
may thus be prepared for the table in n
much shorter time than in ordinary
kettles placed over II common fire.