Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-09-14


Tea.
These orulent days of early autumn,
with markets gardens and orchards
vortiowing with the good carth's bounty,
70 busy ones witha on the housewives
''landar, ms she struggles to put safely
WY as much as possible of the harvests
rliness for the lean and hungry win
~ days 10 come.
And frs, the pear now at the climax
# its autumnal frutage-spicy Sccklcs
Juicy Bartlotts. and the rich favored
Flemish Beauty and Duchess d'Angou-
l"mo. It was Pliny who in describing tho
of pears in cultivation in his
time deprccatinely adds as on" who had
gained knowledge through experience
''All pears Whatsoever arc but a heavy
meat unless they are well boiled and
baked" AS 1t was not until the seven
teenth century that tho most delicious
qualities of pears were developed through
cultivation, the proud pears" of which
he spoke may have deserved a note OF
caution affixed.
CANNED PEARS.
IN canning or pressing. pears need the
ginger, lemon. grape juice or brandy.
They may be cooked in the oven in a
hot water bath or merely stewod. The
amount of sugar required depends upon
the acidity Of tho pear and individual pre-
ference for sweet A good proportion is
two pounds of sugar to eight pounds of
fruit. To make the syrup three quarts of
water would be required. If your fruit is
particularly fine. like ripe Bartlctts. and
YOU wish it to look specially attractive.
peel. halvc and core the fruit. dropping
each piece as ready, into n pan of cold
water. When all are ready. make the
syrup rich as is dcs red and spccd To
taste. and set back on tho stove for ready
reference. Have the cans sterilized and
hot. pack in the prepared fruit and po\lr
in enough of the scaldng syrup to MI
the jar fun. Run a silver knife blade
around the inside of the jar to let the air
cut and the syrup in. Set the tops or
the cans. but not the rubbers. and place
the Jars in the oven in a shallow pan OF
hot water or on an asbestos mat. Cool;
fifteen minutes or Until the fruit is tender
remove from the oven, put on the rub
bcrs. fiji whore the fruit has settled with
NOR, syrup So that il runs over. then seal
Wipe OFT the cans and set on a board or
thick paper ont Of the draught. AS the
contents of the lar cool keep screwinG
tho cover tighter. When quite cool
wipe again and set away in a cool, dark
closet
GINC,ERED PEARS.
These are Il delicious sweetmcat. Foi
this purpose the harder varieties of peal
are "'St. i'e'' COW anu 0"' III WY ''''
p''' ,',,
sraar Mn, or wo,.r tho trice ~ fon,
I,,r,nn. u'i,h ,,o ,o,,n,, riTds on, int
long thin strips. and half a pound oi
ginger root also sliced thin. Put all TO.
rether in Il preserving kettle and simmc,
gently for an hour, or until the pears ara
tender. then put into Jelly glasses u,
cans. BE sure your lemons are not bitter
and that none of the white skins goes in
RI, SO are sometimes known as chippef
rcars. an old colonial sweetmeat great,
pri2cd by our rrandmothors
stems and skins on. if not too tough. Pu,
i've pounds Of granulated sugar and &
pint of vinegar in the preserving kettle
with "A teasponnful each of cloves. CHINA
mon, mace and cassia buds tied in thr
muslin bags. When the syrup is nicell
cooked throw in the pears few at a
time. so as to keep them whole AS soor
as clear and tender enough to pierce
easily remove with "A skinner and put il
others. Pack the pears in cans. boil thu
syrup a little longer until rich and thick
pour over the pears and seal. Sickle
pears are especially nice for splicing.
p,ct,rD pCACtIEs AppIEs ANT
pCApc
""' '"' ,o"' I'm 49," W
.u"s" Caa,,,a, ',,,,o,, ,ho,, ,,,i, M, no
quire it,, ana apples. FOR SIX ponhd'
fruit take three of sugar, four dozer
cloves and one pint good vinegar. Cool
the syrup ten minutes. skim and put II
the fruit. having stuck three cloves il
each piece of fruit. Simmer until tender
and pack in jars. Boil the syrup unit
thick ana pour over the 1ru't' theh seal