Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-07-06
THE DAUGHTERS OF EYE.
THE ART OF PRESERVING AND CURING
FRUIT PROPERLY.
How Thoughtless Parents are Often
Cruel and Unjust to Their Chill
dren-Little Helps.
" A poet loved a star.
What donkeys poets are.
II he had been more human,
He would have loved a woman
THE CANNING SEASON.

THE CANNING SEASON.
August, more largely, perhaps, than any
other one month of the year, caters to the
luxuries Of the winter table. And scarcely
more in the line of luxuries. may be added,
than in the matter of necessities, for many
of the various assortments of fruits and
vegetables of August, stored away under
numerous preservative methods for future
use, have by common usage become abso-
lutte necessaries of life. As the season for
the cart preservative" is crowding itself SO
rapidly upon US it is we'll to prepare our
selves in time for its coming. Canned to-
matoes, canned corn, beans, ete, cheap and
Wholesome, plainly served, for a greater
part of the year, form no unimportant part
of the frugal meal of the humber classes,
to say nothing of the resources they offer
for the concoction of palatable and even
dainty dishes accredited to the pantries of
the more prosperous in this worlds affairs.
Peaches find their way somehow into al
most every household, and maintain stead
lily their rank as the most popular of all
fruits as winter delicacy.
Happy, or rather fortunate, is the house.
keeper with whom it is possible to do her
own canning and preserving. Where this
is the case it is
FAR MORE SATISFACTORY
Both to those who do the work and to
those who reap the fruits OF their labors.
There is a peculiar pleasure derived from
eating home made preserves not to be ex-
tracted from eating machine-made ma
terial, though one may be as tasteful as
the other. They impart confidence free
from mental interrogations and sneaking
suspicious that all things are not what
they seem.
The housekeeper who congratulates her
self upon being able to preserve anything
and everything makes mistake, which
hideous demons in frightful Nightmares or
alarming cases of collie among the juvenile
corps too often attest.
In preserving any kind of fruits the
most perfect and best favored only should
be selected. And it is not good plan to
attempt TO handle too large a quantity at
one time, as it is difficult to watch, pre-
vent burning or boiling over. Many
housekeepers, amateurs especially, disre-
gard this important point in their desire
to do as much as possible in short time
and get rid of the heat and steam of the
kitchen, and then wonder why their efforts
were failure and those of their neigh
bors' successful. Poor Benedict has to eat
them all the same, and if they make him
sie :, something he ate at the club, that
glass of beer or the ice-cream he quietly
took down town, has to carry the blame
IT Is A GOOD RULE,
When preserves are not to be sealed, to
use one pound of sugar to every pound of
fruit; if it be sealed less sugar will
answer, yet we advise the use of pound for
pound. However, this is often determined
by the acidity of the fruit. Haste is of i'm
portance only in preparing for the pre-
serving, as the natural flavor is thus more
usually preserved, vet the preserves should
be allowed to boil slowly. Avoid using
brass kettles-porcelain is far better. II
necessary to use brass great care should be
taken to have them secured bright and
kept very clean. Loaf sugar is good, yet
granulated is the standard for all kinds of
fruits. Canning and preserving establish
ments use granulated sugar altogether
hence the superiority of homemade goods
When one is ready to begin canning, the
cans should be put in a pan of warm water
and set on the back of the stove. Prepare
the syrup, add the fruit, and by the time
this is done the cans will be ready. Fill
as full as possible, and set aside where no
current of air will strike them. Light in
iures all fruits and vegetables, especially
tomatoes, and the place where canned fruit
Is kpp. chOult he dark cool and Iry
SELECT PERFECT FRUIT,
Peel carefully, plunge Immediately into
cold water to prevent changing of color,
lay the fruit in the can, pour boiling syrup
over it, set in hot water to heat, and then
seal up carefully.
The following is a well-tested guide for
cooking fruit and the quantity of sugar
necessary. The minutes indicate the time
for boiling and the ounces the amount of
sugar for each quart: Cherries minutes,
6 ounces; raspberries 6 minutes, ounces |;
bl ackberries 6 minutes, 6ounces plums 10
minutes, 10 ounces; pears 80 minutes 6
ounces; pineapples 10 minutes. ounces !;
crabapples % minutes, 6 ounces apples Is
minutes, ounces; currants 10 minutes, 6
ounces; grapes l0minutes, s ounces: goose
berries 20 minutes, ounces; ounces 25
minutes, 10 ounces tomatoes 25 minutes.
OF course Judgment must be exercised
according TO condition, quality and class of
the fruit
There is great difference of opinion as
to which is preferable in canning fruits
and vegetables tin, glass or stone. Tin
is more largely used, especially by large
canning establishments. Whichever is
|.
with wide-mouthed funnel to set in cans
or jars through which to pour the mate
rial. This should be done quickly and
the top adjusted at once.
In point Of consumption tomatoes lead
by long odds all other kinds of canned
goods; the quantity used during the past
five years being estimated at over fifty
million cans per years, which demonstrates
the good judgment of American house.
wives in using vegetables SO freely.
The canned vegetable consumed next to
tomatoes is corn, special variety called
sugar corn being used for that purpose.
The Maryland canned corn is more in de-
mand than any other and the most ex-
tensive establishments are in that State
Maine corn is said to be the finest, but the
supply is unequal to the demand and
prices are much higher.
Canned peas are coming into use more
freely. At one time they appeared only
occasionally, but now are used regularly
in many homes
PICK UPS.
Teacher-"Why do you not punctuate
your compositions"
Because you told us the other
day II was Vulgar to point"
A Matiapoiseit woman says she made
799 pies last year, and that she could
prove ii had her husband lived until JAN
uary.
The butcher who has the contract to
furnish meat at Nassar says he provides
200 pounds per day for their dinner and
the cook says that the girls prefer it con-
siderably underdone. They drink $50
quarts of milk in one day-dividing it
between breakfast and supper-and greatly
prefer it to elmer tea or coffee Forty
ioayes of brown bread are baked for them
every day, and another fayorite article of
diet is oatmeal biscuit. Oatmeal, fruit
and eggs are consumed in quantity that
leaves no suspicion of the quality Of the
students appetite.