Year: 1864

Nearly every one Is iond oil preserved fruits
but as gendrally made they are extremely un
wholesome; at the present price OF sugar
"sweetmeats" made ia the ordinary way are
too expensive TO be thought OF by persons o
ordinary means-like the jew in the Merchant
OF Venice--pound for pound, or as much su
gar as fruit, and only the best and most costly
kinds OF sugar should be used.


1t is very generally understood that the
progress of preserving in air-tight cans is not
only cheaper but far better than the old-fash-
ioned way. BY this method one-fourth the
usual quantity of sugar is required, and in
stead oil being thick agglutinatec mass when
done, the cherries, plums, or what not, retain
their natural color aud flavor when properly
put up. They not only appeal to the palate
but please the eye, which is not the least i'm
portant point gained In preparing food.


All that is necessary to succeed in preserv-
ing fruits In this way is to exclude the air
from tho jar. This is cheapy effected by
boiling. The jars should be made OF glass,
for through it the condition of the fruit can
can be seen perfectly and detected If it fer
ments, whereas with other material no warn
ing Is given until the vessel bursts and the
material is wasted, ii it has not been well pre-
pared. Some of our contemporaries prefer
corks and cement for closing the mouths OF
the bottles or jars, bnt we regard this method
as infinitely more troublesome, more costly,
and less reliable In the hands OF inc xperieDced
persons than those cans which have an india
rubber gasket Ia the mouth, which Is COM
pressed By screw stop or its equivalent.


With these jars any one can make a tight
joint if they screw it up properly. A very
great de'ect with cans of this kind is that the
gaskets or rubber rings are too thin and the
mouth of the jars are uneven. Ii the bottom
OF the stopper is uneven as 1t generally is, il
bears upon the gasket in some places while il
Is open in Others. This is very annoying
fault, and makers Of such jars should consult
their own Interests by testing each can and
Its cover before IL leaves their hands. This is
easily done with water. Ii the jar when cap
ped is not water tight it certainly will not be
air-tight. Another fault is in leaving great
cavities inside the glass tops where they are
made lighter. These cavstes should be filed
with plaster by the purchaser. for they hold
air and tend to the very evil they shonld pre-
vent, cheap and convenient way is 10 take
piece OF stout line linen and cover it thickly
inside with cement made of beeswax aud
rosin. This latter article Is very dear at
present, aud there Is substitute for 1t in a
pitch made from coal tar, which may be had
in large cities by going down on wharves
where vessels are being chalked, or in chand-
lery stores. The fruit should be put In pot
surrounded by boiling water, and The jar flied
Wtlhtu Hh ihSh VI tue tOp. ii IL IL luiitT, tne
air below, as 1t rises, causes the contents 10
overflow and wet the ton OF the jar, so that
the cement does not stick. When the fruit
rises to the mouth OF the jar then 1t is time TO
apply the cover. Clap on the linen, covered
thickly with cement, and tie it tightly. When
the fruit is cold the cover will be depress d an
inch or more If there is no air beneath. If
the cover lies fiat the air is not expelled aud
the fruit will spoil.


Another way to test the vacuum is by sud
denly turning the jar upside down when cold
II there is much air within, 1t will be seen es-
ca log in bubbles through the mass to the top
lin this case the bottom) of the jar. There
will be some air at any rate; 1t is impossible
to get perfect vacuum in any vessel what
ever Ii the first trial fails the eemented
cover should not be pulled of. Place the lar
In warm water again and bring II TO boil IL
there is air below, the cover will rise like
light biscuit. Take pin and make a small
hole in the top and it will fall; and then Just
at the moment the juice rises to the oppening
Tor little before) have ready the lump of ce-
ment and clap 1t over the pin hole. II this is
done dexterously the operation cannot fail
and when cold the cover will show for itself
whether it ia tight or not. The necessity for
waxing the cloth thoroughly and tying IL
tightly will be apparent when the pressure it
has to sustain Is borne in mind, aud upon
jar two inches In diameter at the mouth being
forty-hye pounds. Fruit preserved In this way
is much cheaper, more economical and health.
Ter. So far as the palate is concerned there is
no comparison with the old-fashioned plans.
Scientific American.