Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1874-09-09
Agricultural.
Preserving Fruits.


1t seems to be matter OF necessity that
food should be perishable in its nature. 1t
must go TO pieces readily IN order that it
may be effectively acted upon by the gas.
trlc juice aud yield Its nutrition to the
eater Inc same quality makes 1t easily
Affected ny the oxygen q the air, so that
an iood decays with more or less rapidity.
1t may SEEM at a cursory glance that it
would save both money aud trouble If food
would keep without dccaylng
IL remains therefore, Tor US to accom-
modate ourselves TO these circumstances
aud make the best OF them. And in doing
So we improve ana develop ourselves We
hnd, accordingly, that although in the
tropics food is produced with greater case,
man Is not 50 well developed as in the tenn
perate zones. SO IT we cannot have fruits
growing at our door throughout the year,
we may delight III the TACT that we have
the wit the ability aud the industry TO
preserve them during their season for use
when out OF season.
Drying FRUITS
T,or. ,r, o,rl;,io,. o..o..i.,.,.
o.r ,h, n.o,en,o IS .aI ' '' ~ W.
nLc,;, ar D-nr;y.t ~ a;,no. - IL.
81
ar, ion, NM, IN HI, e. g.. ,'''
T,a s;,nsl,st ami ,ha.ac,.n - ~ '0o''
sroo,s ,ho oas;D,t nj &c ~.
I'M, IL 10 d,y !, ~ - donr;ro !, ca0i '."s
nro,ar,ion ~ ia noi..,ra tooa.l;a,is.'
yo gnd ,bis a.an,;o"Ja,a .n os', r'"s y
81 80 ~ ~ -; ~ 10y
- ,hoaSa.d - - gu,
Ali ,ho ,.ic, 81 NJ 1T, ,LI 'a'
,r;.t a,soa ,.',;si'.- 80 $50 49, 49,
IN D,,;J wbo orca,n,oj noa, bcr Ln.ha,,I,5
o.,at, IT,, 10 -, NM, ,l,,, 60,
an ;,o IL; ,ho s,o ~ - -. 49,. 'fJ ~, u
yo,s ,hron,h doso,, or ;l,t -,
nr;ed 49, are narbars naa.Ir ~ o;, 81
ola ''' ~ 4'''' ''
Tboro = 80 ob;o,,;o. 10 u,i. o.a. -,
nrcsorvo,ion on ny cnre Of ,b ', ,STs ~
ifhc frn;t Is 50 nrosoTrod ,ba, =, d"os no,
snT,s c.,a ill.,, Vs. ,e'',I '"1s ~ 80 "O,
c~o,, ,I,o VI
~ 1890 !, cJra Co., AZ d;sa.,;h;i;,r I,
rood, dnIr ha, sayo,;,, r. ~. -, =,
a,an,;, 81 r.,o. bn - ~ 10 =, Nv" r -
Ian w. aono w. ,L ,o, ,i'' Ln ~ ~ u'i
49,. IL. :. .n:,t a., -; - ~
hon,o,,. ,,., :, - H.. III. H.
cooking il in water This !. naruv rem.
dered necessary bv the touphenipc Of IN,
Gbres in driving. but more bv the faint nc.
ouired DURING the prolonood exnosure 10
the air in that proeess. VERY few If II.
would relish frnit that had been necled and
cut and EXPOSED to the air for whole dav
but fruit in dryipe is often exposed longer
than that This taint il renewed still nor,
by the sveetenipc usually added and
cooked in Frnits which ore not Ont no,
peeled preserye their favor better-lik'
berries. raisins dates and 6,s
Our dried fruits are much poorer thar
ibcv sbould he for three re,sops Tho,
are too often made from Indifferent, ma
terials tbev arc not stored II, With snr
Gciont c,ra nor cooked wi,b snrEc;on,
delioaev
When fruits contoin smear enonoh +,
maLe GOOD com6,s whom dr;eJ tbo9 49,,
more nolatable and mora wholesome thu,
| =,
any cakes or candles though 1t does no
iolloW mat they should be eaten between
meals
CANNING FRUITS
The other method mostly in vogue is By
inclosing them in air.tight cans. Some
thing of this kind was practiced by tn,
ancients with some kinds of wine. Thes,
were tied up in goat-skin bottles, aud SUM
method Is to expel the air by heat, anC
or earthenware. This dates from abou