Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1866-07-20
farm, 6araen 4 Apasehpl1.
49, ARour PREsER9INa mn.

In no other deps.tment ofhouse-keepiug has
there been SO great progress, during the past
dozen years, as in the preservation Of fruits.
II is new practicable to have supply all the
year, nearly as good as the fresh picked. In
stead Of the dried apples, peaches, cherries
and eurrants, and the concentrated costly
Jars Of preserves to be Drought out only fer
company, or special occasions, 1t is now
easy, and economical in money as vel as IN
heath, to have daily supply Of good, natu-
rally Favored. almost fresh pie-pant, straw
berries. cherries, blaekberries, raspberries,
peaches, pears, huckleberries, apple sauce,
etc. The fruit thus kept, is healthful, and
with high-priced butler cheap bottle of nice
fruit upon the tea table, Is economical, as 1t
furnishes both natriment and condiment
There are various eontrivances and meth
ods for accomplishing the object, aud each
season brings out from half dozen to two
dozen new devices. In what follows, wespeak
wholly from home experience, remarking
that we have latterlg been almost uniformly
.neeessful in securinga full supply Of various
fruits that have been agreeable TO the home
circle as well as to visitors. The ohlei requi-
sites. after the fruits, are Some good, con.
venient fo-m Of bottles or cans, cooking
vessel, and sugar.
The FRuITs. Fruits Of all kinds srs easily
preserved, as are also rhubarb OF pie-pians,
aud toaatoes. The main supply of fruits
brcDer for the year consists, in the order Of
sbundance 1st, Of peaches, when plenty
2nd, strawberries srd cherries, when plenty
4,h. pears s, raspberries and blackberries
6th ;huckleberries, etc. Apple sauce IS put
up plentifully at different seasons, usually in
the bottles used for other fruits. Pie plant
and tomatoes, are preserved in large quaint
ties, so as to have an abundance, whenever
wanted, until they come again. indeed all
the fruits are put up in supply to last until a
new crop Of each. and in a season of special
abundance, two years stock is laid in. We
seldom find much differences, in bottles of
fruit opened after one, two, and sometimes
even three years.
BorrLEs AND CANS. We have used doz-
en- different kinds, and succeeded with most
of them, but have latterly settled down upon
simple form Of glass bottle, usually quart
size, for everything but tomatoes, and in part
for these. Our chief failures have been with
some tomatoes carefully put up in glass bot
ties, which fermented yet we shall continue
50 use these, expecting that further expert
ence will secure unfailing success. We have
never failed with tomatoes in sealed tin cans,
large or small, and they do not seem to act
upon the tin at ali. Glass is always prefera-
bic, however, for all preserved fruits, as un-
pleasant effects may sometimes result from
eorrosion. ANY kind of glass bottles viii
answer, ifthe neck be large enough to receive
the fruit bandily, and of such form as to
admit of tight corking, -itsoft corks of good
quality can be obtained to fit them. If the
corks are softened in hot water, pressed in
firmly, end covered tightly with wax and a
cloth tied over, or with well waxed cloth
tied on, they answer. A corked bottle invert-
ed into little tin dish or patty pan, or in a
saucer, containing spoonful OF two OF ce-
me ut, is effectuslly closed, if care be taken
not to leave any air bubbles around the edge.
The cement used is, ounces oftallow melt
ed with . pound of common resin, in tin or
iron vessel. Make in quantity, and heat it
up as often as needed every melting i'm
proves il. The only care required, in using
waxf0r closing .he bottle mouths, it is to
have the necks wiped clean after the fruit is
put in, so that the wax adhere firmly to the
glass
We now mainly use some kind of the pat
eHted bottles with covers closing upon an In
Rubber ring, which dispenses with wax.
Any form that viii absolutely sLad ont all oc-
cess Of air, viii answer every purpose. We
use most Of the ''Baker, or Potter q Bo-
dine" Jar, which is wide mouthed quart
bottle, with TN or glass cover upon an India
rubber ring, and held by half oval clamp
that Is pressed down by turning half screw
swelling or projection upon the outside OF the
bottle-neek. These are quickly put on and
taken of. ANY good form of bottles, though
costing most at first, viii in tae end be the
cheapest as they win last tor many years,
with an occasional renewal of cheap rubber
rings. We seldom break more than one OF
ihree bottles IL hundred, in g years use.
THR CooKNe VESSEL. The best is the
x porcelain kettles, now qlite common,
which are very convenient Tor many cooking
purposes. They are iron vessels coated or
the inside with porcelain, or with the earther
ware, glazed One holding FIVE or six quarts
vii answer. Wide fat ones are preferable.
Copper or even brass vessels, if well cleaned
VIII do or tin pail or pan can be used.
THE SUGAR. For very nice preserved frui
as white peaches and pears, the best Refined
A sugar is desirable, and for ali kinds, We
think sugar as good as the Refined B is best
and even cheapest on the whole For apple
sauce, PIT into cans for general family use
c Or the best light brown, viii answer.-Oul
rule is, to use just sugar enough to fit the diff
ferent kinds Of fruit for the table Some
families ike more, and some less; hencenc
definite rule cas- be given. For the sweefei
fruiiss strawberries, peaches, sweet pears
huekleberries, and the Ike, we use from A tC
lbs. Of sugar to the gallon Of water, or ; t.
I H. to the pint. For more acid fruits, a.
cherries, plums, sour pears, eurraats, cral
apples, etc. about lb. to the pint, more o.
lesss according to the acidity, and ripenesss
sHsCrISG AND PREPARING THE FRun A
ruls, choose fslly ripe fruit, bat not tha
oFer-zipe. A soft or decaying spot may in
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