The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-07-04

orange peel, may be used in the same
way.
Pineapples should be pared, the eyes
cut out with a pointed knife, and
stripped from the core in small pieces
with a silver knife.
Ounces should be pared, quartered
and cored, or may be halved and cored
and then cut cross~1se in half. inch
wide pieces.
Strawberries should be washed be-
fore they are huIled, and currants be-
fore they are picked from the stems, In
washing, eve allow these or similar
fruits to remain in the/water. Place a
few in a colander, pour cold water on,
and immediately drain on a towel. The
parings and cores of ounces should be
saved for jelly.
Pears, pineapples and cherries re
quire eight ounces of sugar (granu
lated for each quart jar; peaches,
r~aspberries, blackberries and whortle,
berries six ounces; plums and straw
berries ten ounces; and grapes, ounces,
currants and gooseberries twelve
ounces.
All jars, new or old, should be tested
to see if they are alright by adding a
little wateR putting on the rubber and
cover and Hnverting. 1t is waste, not
economy, to use old rubbers unless
they are perfectly soft. Old jars should
be thoroughly cleansed by washing in
hot water, to which ammonia, borax
or soda has been added. In small fam
lilies it is more economical and conven-
lent to use pint jars. AS fast as the
fruit is prepared place it in the jars,
shaking down the frmer varieties oc-
c~asionally to fill the interstices. As
soon as you have filled one jar, esti-
mate the number you will have and
make the syrup, that you may pour it
over the fruit and prevent discolora-
ton.
Weigh the sugar, add a teacupful of
tepid water for each poundg and the
white of one egg for every four pounds
of sugar. Place all in a porcelain lined
or agate kettle, bring to a boil, continue
boiling slowly for five minutes, remove
from the fire, skim carefully and add
half the original amount of cold water.
Stir thoroughly, put al equal amount
in each jar, and if it does not fill in to
the neck add enough tepid water to do
SO. Put on the cover but not the rub
Der.
A deep, wide bottomed kettle or a
common wash boiler are suitable YES
sells for boiling the jars in, and if the
latter are not placed directly on the
bottom Or against each other there is
no danger of their breaking. To obviate
the former, put a few large wire nails
under eace jar, or, what is much more
convenient, have a wire rack, or a
piece of sheet iron, or a board pune
tured closely with holes. When all is
ready, put the vessel ove the fire, add
a few quarts of water, then the jars,
and fill it with warm water to their
necks. Cover the vessel closely, bring
the water to a boil, and continue boil
ing for ten minutes (ffteen or twenty
for the larger ~fruits). Take the cover
off from a jar, test the fruit with a
fork, and if soft, draw the vessel to the
back of the stove and commence to seal
them. There is no necessity to hurry,
but there is to do it thoroughly. Lay
a folded wet towel on the table, stand a
jar on it, fill to overlooking with boil
ing water, wipe off the neck, put on the
rubber and cover and screw the latter
as tight Is possible. When all are
sealed, throw a heavy cloth over to ex.
clude the light; once an hour tighten
the covers, and. after a few hours in
vert each jar to test its air-tightness.
When the fruit is cold, draw a paper
bag over each jar, or wrap it in paper,
label plainly, and keep in a cool, dry
place.
If possible, open canned fruit two or
three hours before it is needed.-C. E.
IN Country Gentleman.
IN CUBATORS.