Year: 1867

think every one can understand. wa nrocaad
to give the directions for canning fruits for
family use, and we shall make use of the COM
monest materials which are within reach Of
every family.


Collect all the common glass bottles, gherkiu
bottles, small jugs and jars you can find, have
them thoroughly aleansed, and leave no old
eorks in item. 1t is not necessary to buy ex-
pensive Jars for berries. In fact, We prefer a
common junk bottle for these. Fit your cork
before hand. A common cork is large enough
usually to be cut in two, and it will be all the
more convenient Suppose you have raspber-
HcS ~ IN clean kettle, q porcelain one Is best
Nonl Oniy bring them to steady heat SO they will
90 to'siG az toSether Now put some cold water m
~ - tnta'-Dottomed kettle, copper wash boiler
Is pes', ilnu put in your bottles without the
efnIA eHrns' snu let them become well heated by a
SLOW nre SO the bottles will not break
When well heated, take a bottle by the neck
with cloth so as not burn YOUR hands and
with teaspoon fill the bottle with vour scaId-
ed raspberries. A little practice viii teach you
how to do il rapidly. Set the bottle back in
the water of your Kettle which need be no more
than four inches deep, and when you have set
in as many filled bottles as you have room for,
raise the temperature OF the water to the boil
ing point and continue it till you see the
steam coming out of the bottles. If You filled
your bottles to the neck, the liquid will expand
and run out of the bottle. This is right Now
have your sealng-wax ready and melted IN an
old dish. This should be made OF ten parts OF
rosin, one of beeswax, and one Oh tanow.-
Enough may be made to last severai years
Have little swab ready. Now grasp tine neck
of the bottle with q cloth your LETT nand, anu
if it is entirely full of liquid, pour out yea
spoonful so as to give room for the COCK, put IN
the cork, and Immediately cover IL Win scar
ing wax and drop on, OF let some one e., eise S ao
it, a few drops of cold water and cool the wax
as quickly as possible. This is an important
point, for as soon as the bottle is taken out OF
the water it begins to cool, and the air is forced
through the crevices of the cork with immense
force and the process is frustrated, but by
dropping on the water you suddenly harden
the wax, and prevent the air from entering
Your raspberries are now canned, and may De
set away in o cool place in the ceior
Many farmers advocate putting sugar with
the berries when canning them, but we see no
advantage in it, if they are canned as tney
| should be, Strawberries are an exception.
Their extremely delicate character renders II
very difficult TO can them, and the pest way Is
to use pound for pound of sugar. In the way
we have described, you may can all the dlffer-
ent kinds of berries, grapes, ane tomatoes, with
half the trouble of preserving them ana at less
expense and with no further care after once
canned, than to eat them when you reel lnchn ,
ed, which will be pretty often In winter and
spring We have found raspberries and ripe
currants actually better after being canned, and
to our laste there Is nothing better than wen
canned raspberres ia March. len quarts oi
raspberries win supply an ordinary famiIy WITH II
alnice dish once a day for three mentns. " =
know of nothing that can add 50 much - the
nleasnres of'the table at so cheap rate as can
ned fruits in winter. The practice. we know,
il becoming more common, and we wantey
one. even the poorest, who can find junk bot
tie. TO fill it with berries and save them iol


winter and spring How grs'ilSynSi tSa iamy snsS O,i aa
how nice IL is to have bottle to carry to a sick
neighbor.7 In canning tomatoes, they should
be scalded the skins removed and put into
Your wide mouthed vessels. rs-,5a.-s,E 80


1t is truly wonderful how much science
comcnrt9hie to furnish us with luxurles
which heretofore have been out Of our reach
A half day spent in applying the simplest
knowledge of a scientific character to the can
nlng of fruits may furnish us with luxurles
during the winter that kings could once pos