Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1867-07-20

GUS degrees OF merit. They may be divided
INTO three classes those consisting of cork
those made OF metal or glass, with cement
lining, and those with India rubber lining
Ile objection to cork is porosity, requiring
large amount of cement, through which
the ar pressing Is apt to impart its flavor
70 the fruit. The lndia.rubber Innings are
the most convenient and easily applied, but
they should be well made, and form a perfect
fit. Many that have been offered in market
not being tight, have caused the spoilage of
the fruit. Different modes are EMPLOYED to
remove the covers in taking out the fruit.
Inc corks should have two small and strong
CORDS placed under them, for lifting them
out, the ends of which should be covered
with cement, to prevent the admission of
ar or round piece of cotton cloth may be
used Tor the same purpose. Pincers NAV be
used for drawing the cord or cloth in taking
the covers off. The covers NAV be loosened
with the India-rubber lining by inserting
the point IF knife. -
HEATING THE FRUIT.-The fruit should
be heated TO nearly about the boiling point
o1 water, but should not be made to stew or
boil, as this would break the form of each
specimen, and reduce the whole to a mass.
for common family purposes. the best way
Is 70 place the fruit in tin pan, with about
as mucn sugar as will give it a proper flavor,
and then set the pan in the top of A stove
boiler, where it will At as lid; then let the
water boil beneath the fruit until the whole
Is well heated through. Small fruits REQUIRE
less time than large ones. f
ABOUT hfteen minutes will be needed for
straw berries and raspberries; twenty minutes
LOT cherrles, currants, peaches and plums,
ana haif an hour for apples, pears and quin.
ces.
FILLING JARs.-While the heating of the
irait Is going on, place three or mote empty
Jars IN another boiler, and pour in cold or
moderately warm water till it rises nearly to
their necks. heavy weight, as bricks,
nat irons,or fiat stones, must be placed on
tnese Jars to hold them down; and it is
saiest TO place few small stripes of wood
on the bottom of the boiler before setting
,he Jars IN, to prevent the cracking by the
neat oeiow When the water about the Jars
has nearly reached boiling, thew then NAV
be filled with the fruit by means of dinner
This work is facilitated by providing a wide
tin funnel, made on purpose to fit the mouth
OF the jar, and it should have handle
foot long, to prevent any danger of burning
or scalding the hand. When the jars are
iuii' the contents should be slightly shaken,
to start up any bubbles that may remain,
and the water allowed to boil slightly about
them tor few minutes The covers should
be then applied and made air-tight, at the
moment the jars are withdrawn from the
water. Before applying the cover the jars
should be so completely filled with fruit,
that not the least air or space may remain,
but the whole be perfectly solid.
To save the hands from scaldiug, there
should be pair of forceps made to fit the
neck of each jar, to grasp it readily in lift
ing it from the hot water.
The juice of all small fruits furnishes
sufficient syrup with the sugar to fill sll the
inters.ices but some larger and dryer sorts
require sometimes the addition of portion
of syrup made by boiling pound or two of
sugar in quart of water.
Some persons, after having heated the
jars, fill them while they are standing on
the table, and then replace them, and con-
tinue the boiling for few minutes, or until
every air bubble has passed away before
sealing them tight. Either way will answer.
if the work is we'll done.
CEMEST.-The best is made of one of tai
low mixed with about ten or twelve parts
of rosin. An increase of the tallow softens
the cement. The most perfect Indiarubber
Innings obviously need no cement; with
corks It must be used freely and is indispen-
sable. The best mode is the following, de-
scribed in the American Agriculturist.
Small tin saucers or, patty pans" are pro-
cured. an inch more in diameter than the
mouth of the jar-these may be obtained
cheaply, by the quantity, of any tinman.
When the jar is filed with fruit, the cork
is crowded snugly In, and coating of ce-
ment is placed on the top. A portion of the
melted cement is then poured into one OF
the tin saucers, and the mouth of the jar
inverted, placed in it-forning, as soon as
cool, perfect air tight cover, the saucer re-
naming until the fruit is taken out of the
liars. Common tea saucers, and even black
ing boxes may be used, instead of tin sau
GERS.
QUANTITY OF SUGAR REQUIREp.-Some
have stated that they succeeded in keeping
the fruit without using any sugar but in
ordinary practice it is safest to apply it, and
it is best to do so at once, rather than defer
it until the fruit is used. Strawberries,
peaches, pine apples and ounces require
but small quantity, FIVE ounces to a quart
of fruit being sufficient. Cherries, plums,
raspberries and blackberries require more,
or from seven to eight ounces.
SToNR JARs.-In the absence of common
jars, which could not be procured, friend
employed two gallons stone jars, with entire
success. They were filed as already de-
l
the lid was applied, SO as to prevent any
vacancy or air. and the whole well cement
ed. After several months there were opened
in perfect condition.
ToMAToEs. Es.-These are the easiest preserv-
ed of all ripe fruits. They may be kept en-
tire by merely removing the skin, or, what
perhaps is better, as well as more economi-
nal, stewed down to about half their origi-
nal bulk, as they are very watery fruit.
Strawberries need but few minutes cook
ing; cherries greater length of time;
peaches still longer, and should be well
done
In order to determine whether the fruit
has been well put up, when lndia-rubber
lining is used, lift them by the covers, or
apply few pounds force to them. IT the
cover comes off the work has not been well
done some air has been allowed to remain,
or the heating has been insufficient, in which
case the boiling must be done over again.
1t is safest to examine them second time,
in about week.
1t is important that the jars, after the
whole process is completed, be placed in
cool and rather dry place. II the tempera-
ture is warm, they may spoil by fermenta-
| BILL hnf