The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1880-08-14
Bottl,ne, Canning and Picking Fruit.

come anxious about laying IN store of fruit
In an lmpershable condition. This is part
of the business of the farm that all parties are
interested in, and few words here, by way OF
advice and suggestion, will not be out OF
place
Technically, "bottling" and Canning are
different. Putting the fruit in glass jars or
bottles, with either corks or lids, and fastening
them down by atmospheric pressure, or other
wise Is called betting, while putting the fruit
IN tin cans is canning The terms are often
COMPOUNDED or used INTERCHANGEABLE. Bot
Ting is the more common process IN domestic
operations and for home use is more simple
and on the whole less cXpenslve-as the bot
ties or jars may be used for several years, and,
when put up with care, the fruit Is quite as
good as when put into tin cans.
The first requisite in bottling IS to have
good variety to retain flavor. Strawberries
come so early that they are difficult to keep
with perfect flavor; yet put up with care ar,
tight, they can be kept. The bottles should
be buried in the cool earth, either IN box or
simply in the ground, kept from the light and
as cool as possible. In this way they retain
flavor nicely and make delightful change on
the table later on IN the year. Cherries, rasp
berries, whortleberres, and blackberries come
On In order named, and should be put up and
treated with equal care.
Peaches should not become soft before put
ting up. Hale's Early retains it flavor as well
as any variety, though its coming so early
makes 1t more difficult to keep; but If buried
in the earth, as before described, there is much
less danger. The yellow varieties, though less
delicate IN favor, possess more OF the peculiar
peech flavor (hydrocianic acid), and are gen
orally preferred as best retaining the peach
taste The white varieties should all be put
ND when quite hard. The stone increases the
peach flavor and hence, many prefer to put
them I'D whole. Those who talk of saving the
labor OF pairing by taking off the skin in very
strong hot I've or caustic soda, do not know
how much of the richness of the fruit is des-
troyed. Pare them by all means, unless for
picking when the fuzz may be rubbed OF
with a flannel cloth or crash towel.
For domestic use all the sugar needed for
flavor should be made into syrup and put into
the bottles or cans when the fruit Is put up.
Cook the fruit in porcelaln-lined vessel or
brass Kettle; cook until heated thoroughly
through so as to expel the air; put hot into
the lars; fill up full with the prepared syrup,
boiling hot, and pat corks or put on covers,
when as hot as possible. A quarter of pound
of sugar to pound of prepared fruit Is about
right. If corks are used, cover them right
away with a preparation of rosln and tallow,
TO prevent the passage of air through them
Well.fitting corks are used for twO-inch mouth
bottles. The melted rosin and tallOw should
be ready and convenient, and the corks or tops
of jars dipped into it while hot. AS good
fruit as we ever ate was kept in this way
Glass jars with covers easily adjusted, will
keep fruit nicely, If put on with care.
Peaches, pears and plums, also green toma
toes and cucumbers may be kept perfectly by
packing them in fine salt IN stone jars, allow
ing them to make their own brine. They must
be kept covered with salt until the brine made
by the salt and extracted juice covers them
then kept under this brine till wanted tor use
when they must be soaked in several waters
until fresh enough to put in vinegar We
have eaten fruit kept thus for two years. II
makes change grateful to some appetites, es
pecially to lovers of pickels.-Ohio Farmer.
THE EVILS OF Hot BREAD.-There is nc
law IN this country to prevent the consump
ton of hot bread but the law of common
sense, and unfortunately that is dead letter
as a governing principle in the lives of grea,
many people That hot bread in nine cases
out of ten will produce dyspepsia is no newly
discovered fact, and especially is this terrible
result sure to follow persistent indulgence on
the part Of those whose pursuits are quiet, in
doors and sedentary. And yet the reformers
or those who call themselves such,-the men
anu NOUlCu WIZ WOl iuto a Nhi'S
heat over the sale of glass of cider-will &c
on year after year, not only making no out
cry against this pernicious indulgence, but ac
tualy filling themselves up day by day with
the hot and poisonous gases OF the oven. This
servant of the housewife can be made as terri
BILE stomach-destroyer as the distillery, and
the sworn foes OF the latter are liable to be it:
best patrons. Dyspepsia paints the nose and
sours the temper as surely as dram drinking
and many sufferers from the former, though
by their own wilful acts, Inveigh the mos
loudly against the latter. A well defined case
of Jim, jams Is the climax to course OF III
temperance, and warns the victim that his al
tentative is death or immediate reformation
But the dyspepsia that hot bread, minceplt
and kindred denominations cause, has no sud
den warnings. The man who uses them goes
on making himself and those around him
wretched, and refuses to acknowledge that ht
Is a sinner above those whose lighter faults III
fercely condemns.-4AmericdR Miller.
On Mr.. E. p. Roe's small frultfsrm at Corn
WALTON Hudson there is a specimen of tn,