The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-07-15

All fruits and vegetables do not require,
the same degree ofriheat ALIKE; hor lie
same cogtiPpeA spggcation Of heat.
straN bSffyl r:HpB sEry biNakStfft, ctir s
iiaIfp HaibS5aebeIf4 5Iishda sojnei 6sheFsi
IlAoafte hUc ,htxuaa belt plieiaGiAficms
4niteMf5 teHtlie boil p0hite bntealDflld,
he reebind2 in the h9tytvate hath ,l6np
eaOU6htp Rh freq ,ap o4Egdl GAntaiholl'
pears eiiGs I'D $eaefo, Ray iay 81 bfGG ghs
sSt tie SoiflRg p6idt, but not SO rapidly
tee lice ~ eStSng fTiiits ii obseaf Vessels,
and transferring them hot to the Jars, IL
wrong The fruit is necessarily Ovefu
heated and soft, while the assurance Of
lluchesStf ati besu aeubtfulpu ALI fftiits
should be welllnStured and packed fifnik
ly in the vessels, designed to be ,pSeserrs
cd in, Adding water according to the
Idryne Observation-Disclosures of !, the Srl riti
After this, the vessel is sealed up, leavfi
dig 4tTensfctt tho GscitbdroS ,alie igases:,
a eaaas s5ssai, isa olT i's Water, and his
esss sd as 4l es 5 aa ah SE on
BsliOsal be. very lew.stbe aim, being not
to start ebullition in the Vessel cOnt3ihs'
/ ing a. e: friit.d IfrHheyilse aOf glass the
tIis iSsoifiSg pSif{. d Tst5hed Yfdits, TIA
,appIess pears, ounces and, tomatoes, the
ebullitiOn may be Increased, which eah
be done by oeYering thoIClafger ihessef,
For vegetables, as corn, peas, etc. the
Febarfitioiii should be- duieS rapid and
uniformly maintained during the whole
time of cooking, did if tie he:it eotild be
raised to 22Q degrees, or higher, the SUI
cess would be more ceI tain. a,
- IA acknowledgement as a.gi,ide No
general practice. For strawberries let
the wafer boil oneahalftorL two .miHlteks
then stand to cool 30 minutes. For cher-i
ries bon fise minutes, tfieh cool 80 min.
ptes. For peaches, plunls, pie plant,
apples, and grapes, boil ten minutes;'
then cool 10 minIte For ounces, pears
and tomatoes, boil 20 minutes, then cool
10 minutez.sI ForIgrebn corn, pears, and
beans, boil five or six hours hard, then,
cool 40 nhfnutes!r ''T The end gained by al
lowing to cool down is 70 give time for
oxygen to all escape through The vent.
Closing tod sebn Isl the fruitful cause of,
spelling by fermentation. Should, howe
ever, tIte' solid eonuetsts be above the,
fItulllS Ill uR6 J&T,S&f4y 6CCEoSiOl 6fTl W OttlU.
:sIdangnr,the eontenfs. - Bat If bhsy.wcfe'
Submerged, air would ieniy'icatlse mold
to FORM ON. the top. If, however; the jar
be INVERTED, air would ascend through
the contents and fermentation would be
at once produced, and its security de-
stt6yed: Tlle success, IL :d6tbtftilly pat
UP, depenas' OH Keeping the jars right
side up. Tomatoes are prepared for can,
pag sy sgq ara fns ss o i t%s
Sicss iSE e ~ IA A. thfy contain too
H R5aesss l ais ttabas b,yysellaiSs' in =
vessel having holes In tie BOTTOM, IrerI
moving it occasionly to try the. fruit
leaving 'tfiem too long Hi boiling water
impairs' the frnitsH As fastlas the Fruits
.Wepared drop it,int0 water, to.snrevent
the air from coloring it, and can las fast
as it is prepared, for if allowed to stand
ip water. itibsNemss soft aud difficult to
handle. IfsggaEis,used at all, do so by
making weak syrup, and boil as per
fDeifcate fruits, .ssach 'as strawberries
aha enerffel,H should ibe 'kepo from the
light, ito -ppservsirtheifi.I 6oibr. rEhis is
done bg,Krsppi3g them il, d9gkHS9lored
Rapa e. aea kfsRHg Sssn a plto fa1
ali frtfts And vegetab 20 HoSt Journal.