The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1880-09-02

ways required very larpe , a.. nuaA
sugar and M had to be cooked fs os
time. Then came the fillir a LOT aloag
jars, the layer of brown ~ into liz
soaked i in brandy, and nna iRsf IL g "
cover OF strong paper tied on H. ne ~
Inc preparation of fruit reouiva ! slla
preserving purposes should . Hc'te fe
preferred. With very swss alwsys d
copper or bell-metal vessel IL nut
used; but if the fruit is acid b
is always malic and citric acid a asa then
there is invariably some sl;rh present
OF copper in the preserys ~ solution
though possibly harmless, NAV ia, J, winch
be omitted. The utmost cara = veg
be exercised in the select;ooo sloa1
fruit. 1t is often said by housaL.oI sAs
"When berries are very chssn
viii put them up" but the & ch susa !
are by no means ~ cspest
Bruised fruit can never v;s,a q,
fragrance which perfect berr;s ~ = tAs
alone can give. As a general MI, = lal
the admirable contrivances n m r. we
OF Jars which can be had anyvhs. Wy
is better to have the fruit q role' =
possible in its natural condit;on leaf y
other words, not to cook if too VI, y
OF course, with jams, it is s;Ra msea
they may be subjected to a thass su,i
cooking, but when Strawberries n y
berries are to be preserved wba,a
proper care be taken, the ebasa ''
their spelling, even when hardly coal' =
at all, is very slight. Over-sugs ssOas y
quite as great defect as oyersbo; ham,
Pound for pound of sugar to ~; aie
hardly a good rule TO go by, b ees
fruit differs so entirely in sweet ssu.s
While proper, perhaps, for currant t,,' =
almost all other fruits the nrass s, e
made by the pound-for.pound nr ro,.es
ton becomes cloying. Iniarge factoll ss
where business is made Of preserv;ss
fruits, and where, in frst-class as,. y
lishments, admirable products are t ,r,,ss,
out, the quantity of sugar used i Wv -
small. There is, in fact. no art al al M; |.
making a sugary mess which has no Il I
vor OF fruit. A fair rule in presarv;n.
sliced or whole fruit is to make s,,-s
of one and one-half pounds Of sussr i
one OF water, which in volume sbou1
be about once and half mora Az
that of the fruit. Some very GOOD n
thorities give two pounds of sugar i
one pound of water, but from eTns,;
ment the quantity we state has bses
found quite sufficient. When fruit With
is white and clear in color is wantad !
a preserve. such as ounces or pean
the whole operation must be carried n
as rapidly as possible. Everything must
be ready. just as soon as the fruitis
pared or sliced it must at once be cooked
The reasons are quite manifest. I'm
apple or potato is sliced and EXPOSED
to the air it darkens, real process 4
oxidation going on, and the natural
of the fruit or vegetabe
IS spoiled. To place preserve prOu.
erly in a glass jar (of course We
mean those with the most improved
tops. which preclude the air from en-
.ering) requires little judgment. 4
great many preservers are lost ever
year from want of this knowledge. Ths
whole principle of preserving food a.
bends upon creating vacuum in tile
7essel-not that the vacuum does any.
hing, but because vacuum being pro
luced we are absolutely certain that
of air is present, and that tho
germs OF fermentation are not present.
Mold is a fungoid growth, and Pastew
explains how it is one of the elements
which produce fermentation. For this
'eason, the contents put in a jar can.
lot be too hot. A very easy method d
loing this is to place the clean jan,
when empty, in vessel of water which
s kept on the full boil while the fruit
S introduced into these jars from The
preserving kettle. Totake the hotfruis
rom one vessel to the other without this
'recaution is to run useless risk. Take
tut the jar from the boiling water con-
aiming the preserve just as rapidly ~
possible, and when it is piping hotsereW
N the lid. A kind of wooden tongs,
covered with cork and sold in theshops,
nay be found useful. In some books
he statement is made that crust d
mold found ON top of preserve does
10 harm, as it can be removed. Moldy
preserves are not always ruined, il )
rue, but it is the sign Of defective
'rocess, mostly giving more or less Of !
'ad taste to the fruit. As to the econ
my of putting up preserves at home,
Which question has been asked Us, w
hould reply that to those who live u
tiles, the cost of homemade preserves
nay be greater than when they srs
ought, but home preserves are gener.
lily much better than those purchased
4 the shops. OF late years, there can
e no doubt that great deal Of glucose
nters into the manufacture of the Sec
nd-class preserves. -N. Y. Times
some married couples are welded togetneh
|tHArS on Iu oh a In, al Dhi{y7eJnhin HfAX