The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1881-06-18
Farm AND HOUSEHOLD.


THAT the editor of the American 40
Tfcattsu'fst is surprised that the eli
VI still come for descriptions Of
Process. In our own family the
aiming Of fruit is a matter of course
= nd we advise all who have never tried
70 90 so at once they will be sure
Q Keep mp the practice afterwards.
u The principle should be understood
IN order 10 work intelIigently. The
fruit Is preserved by placing it in a
vessel from which the external air ii
entirely excluded. This is effected by
surrounding the fruit by liquid, and
by the use of heat TO rarity and expel
the AR that may be entangled in the
frait or lodged in its pores. The pres
sIBnQ2- does not depend upon sugar
though enough of this Is used in the
liquid which covers the fruit 10 make
It palafabIe. The heat answers an
other purpose it destroys thefermeni
which fruits naturally contain, and as
long as they are kept from contact
with the external air they do not de-
pmpose.
The vessels in which fruits are pre-
Served are tin, glass and earthenware.
lin is used at the factories where
hrge quantities are put up for COM
rerce, but is seldom used III families,
~ more skill in soldering is required
than most persons possess. Besides,
fle tins are not generally safe to use
nOre than once. Glass is the prefera-
Die material, as it is readily cleaned
I and allows the interior TO be frequent
I n inspected. ANY kind OF bottle or
4 IL that has a mouth wide eaough TO
admit the fruit and that can be secure
rly stopped, positively alright
which is much closer than water
lgi1-will answer. Jars of various
- tterns and patents are made for the
purpose, and a glass or metallic cap
which Is made TO fit very tightly by
an India-rubber ring between the
metal and the glass. The devices for
these caps are numerous, and much
Ingenuity is displayed in inventing
Them. We have used several patterns
without much difference in success,
but have found there was some differ
eDce in the facility witt which the jars
fcould be opened and closed. The best
are those in which the atmospheric
pressure helps the sealing, and where
the sole dependence is not upon the
screws or clamps. To test a jar, light
a slip of paper and hold it within it.
The heat of the fame will expand the
/ air and drive out portion of it. Now
put on the cap; when the jar becomes
cool the air within will contract, and
the pressure of the external air should
hold the cover on so firmly that il
cannot be pulled Off without first let
ting in air by pressing aside the rub
Der or by such other means as is pro-
vided in the construction of the jar.
When regular fruit jars are not used,
good corks and cement must be pro-
vided.
Cement is made by melting IL
ounces of tallow with l pound of
rosin. The stiffness of the cement
may be governed by the use of more
or less tallew. After the jar is corked
tie a piece of stout drilling over the
mouth. Dip the cloth on the mouth
of the jar into the melted cement rub
the cement on the cloth with stick to
break up the bubbles, and leave a
close covering.
Everything should be in readiness
Al the beginning, the jars clean, the
co1ers we'll fitted, the fruit picked
over or otherwise prepared, and ce-
mel and corks, if these are used, at
hald. Tho bottles or jars are to se-
ceiye very hot liquid, and they mdst
be gradually warmed beforehand, by
placing warm water in them, to which
boiling water is gradually added.
Commence by making a syrup in the
proportion of one pound of white
sugar TO a pint of water, using less
sugar if this will make the fruit too
sweet. When the syrup boils, add as
much fruit as it will cover; let the
fruit heat in the syrup gradually, and
when il comes to a boil ladle it into
the Jars or bottles which have been
warmed as above directed. Put in as
much fruit as possible, and then add
the syrup to fill up all the interstices
among the fruit; then put on the COW
er or insert the stopper as soon as pos
sible. Have a cloth at hand damp
ened with hot water to wipe the neck
of the lars. When one lot has been
bottled. proceed with more, adding
more sugar and water if more syrup
is required. Juicy fruits will dimin-
ish the syrup much less than others.
When the bottles are cold, put them
away in a cool, dry and dark place.
Do not tamper with the covers in any
way. The bottles should be inspected
every day for a week or SO, in order
to discover if any are imperfect. II
fermentation has commenced, bubbles
win be seen in the syrup, and the COW
ers will be loosened. If taken at
once, the contents may be saved Dy
thoroughly reheating, Another way
is To prepare syrup and allow it to
cool. Place the fruit in the bottles,
cove rwith the syrup and then set the
bottles nearly up to their rims in a
boiler of cold water. Some wooden
slais should be placed at the bottom OF
the boiler TO keep the bottles from con-
tact with il. The water IN the boiler
is then heated and kept boiling until
the fruit in the bottles is thoroughly
heated through, when the covers are
put on. and the bottles allowed to cool
1t is claimed that the flavor of the
fruit is better preserved this way than
by the Other.
-<r All the fruits that are used in theil
fresh state or for pies, etc, and Rlu
barb, or Pie-plant, and tomatoes may
be canned. Green peas and corn can
not be readily preserved in families
as they require special apparatus
Strawberries, hard-fieshed sour varie
y ties, such as the Wilson, are better
than the most delicate kinds.
CurrantS need more sugar than thu
foregoing. Blackberries and buckle
berries are both satisfactorily pre-
served, aud make capital pies. Cher
ries and plums need only picking over
peaches need peeling snd quartering
The skin may be removed from rip,
peaches by scalding them in water Oh
I've for a few seconds, and ther
transferring them to cold water