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*r or V GARDEN VOL. LVHI. INDIA* "*«$£<<-» IB 27, 1903. NO. 26 SONG OF THK LIGHTNING. I bave my home In the angry cloud. I speak la the thunder's roar. I shiver at sea tbe mainmast proud. And I rend the rocks nabore. 1 tear and torture tbe stoutest tree In all the woodland plain; I dance ind play In ecstatic glee When heavy falls the rain. I have iny home In the tempest car. And visit the scenes of earth. 1 r.peed the tidlm/s of trade and war, Of sorrow and pride and mirth. 1 run tho motor; 1 turn the wheel; ! light; 1 cook; 1 spin; I play te wizard; I print; 1 heal; Tbe race with the light I win. I stand for horses without their feed; Tor Rtoam-powerf witmrnt ita gear; For wind, for water, and never need A moment's rest a year. I bave no eyes; I could use no ears; . suffer nu heat nor cold; 1 could work right on a hunderd years And grow not lame nor old. Oh, I am a worker of wondrous mien! No rival at all have I. My aervlce and usefulness are .seen I" earth and Bea and sky. I cwn no master, coufeaa do mate, *.'l>ey no ruling will— JSfve that of man, who on earth ls great, And God, who ls greater atlll. Walter S. Smith, in Woman's Home Com panfon. Sxpjerimte g*pa*im*irt. TELL HOW TO CAN AND PRESERVE FRUITS, AND TO MAKE JELLIES, FRUIT BUTTER, ETC. lst Premium.—Although every housewife, young or old, has a way of canning fruits which she thinks is best, yet I have heard many a good hint, and I hope given a few, by mutual comparison of canning methods. It was by aecialent that I learned how easily sealing wax will let go of a cold surface. Try it on a hole in a bucket or pan. If these utensils are not heated before the wax is poured over hole or crack in them, the wax will not remain on them over two days, coming off of its own accord. This taught me that many a can of spoiled fruit was due to pouring wax on the can lid while it was cold. Now I range the lids on the stove hearth to heat until I need them, or leave on the can until the hot fruit from 1k*1ow thoroughly heats them, before putting on the wax. Before putting on the fruit to cook, have cans clean and ready for fruit, and well rinsed out with scalding water before adding fruit. Fruit keeps that is put up just before getting too ripe. If it is very mellow and just at the point of spoiling, as so much of our market fruit is when it comas to us, place those cans foremost for first use, as very ripe fruit has a tendency to gather mold and not keep so well. The l..*>t keeping fruit is that canned almost as soon as taken from tree a.r trash, .ind in making jelly the freshest fruit jells the quickest. Many housekeepers will not try to make jelly from frnit that is kepi over one night after picking, but I am nol SO particular. I'ut the fruit in a c*aa*l place or in the collar, and it will make good jelly. Saiine fruit juices will not jell unless mixed with juices of aatli.r fruits. Cherry juice ami gooseberry, half and half, make a gaaod jail. and the same of rhubarb and g.aaaselierry or grape juice. If yiati must keep fruit that is on the verge >frf spoiling over night lacf**rc canning, put it in water, and let the water oome up well over the top. Cherries have kept nicely by putting In water, while others from the same lot have been found s rotating, mildewed mass during the same time. because left outside the water. Pared fruits that must be left to stand Hor some lours before canning, should always be covered with water to preserve the color. Use porcelain lined kettles, pans or creeks faar cooking the fruit, and don't fill to the top. Fruit will cook more evenly nnd retain its shape if the water is boiling tiefore it is put to cook. Cook done, but not to n mushy point. Mushy fruit, mailals and spoils easily. Gooseberries should merely be brought to the scalding point that turns the skins white but leaves them whole, then ladle them right into the can. The heat of tho mass in the can will do the rest of the cooking, and it will do it for small fruits such as rasplaerries, currants. Gooseberries should almost swim iu water in the cau, and a lump of lard at the top will keep off mold, and yet not add u lardy taste to the fruit. Where one is putting up a limited amount of fruit it is handiest and best kept by sweetening as you can it. One-fourth pound of sugar to one pound of prepared fruit is the stated average measure, but for strawberries, cherries, plums and all fruits containing much acid, it is better to allow one-half pound of sugar to one pound **f fruit. Measure the sugar into hot water, let come to a boil, skim, then add the measured fruit. Tutting the fruit in the boiling sirup helps retain its shape. Fill the can to the top, run a knife down to break np air bubbles, and seal when the fruit is sufficiently cooled to not raise the Mil tind force air holes in the wax. Put the fruit away in a cool place excluded from the light. Don't put canned fruit where walking will shake it Shaken fruit will finally spoil. In the making of preserves, jellies, marmalade, more sugar, as a rule, is required than in canning, but if you will put preserves and marmalade in scaled cans not so much sugar will be required. Add sugar until it is sweet enough to suit your own individual taste, or that of the family. A pint of sugar to a pint of juice or pulp is the common measurement for marmalades and jellies, but in the sweeter fruits a pint is too much. From half a pint to three-fourths pint of sugar is the amount I use for crab apple, blackberry and ripe grape jellies and marmalade. I make gallons of grape marmalade each year, but I do not make it until the grapes are dead ripe and very sugary, this last saves my other sugar bill. In making marmalade cook the fruit well done, and if yon will run it through one of those ten cent flour seives that turn with a handle, you will turn out the pulp almost as fast as you can cook the fruit. Don't have the pulp too thick for marmalade, and it will cut out smooth like jelly when cold. Where fruit is dear and scarce marmalade should take the place a.f jally. as in jelly all the pulp is thrown away, and in marmalade you retain all the fruit, with nothing discarded but seeds and skitrs. Marmalade cooks almost as quickly as jelly, and requires but an occasional stirring to keep from sticking to the kettle bottom. I. M. 8. Henry Co. 2d Premium.—Selexrt self-sealing cans of some good variety. Those with glass *'.vi*rs, or porcelain-lined covers are best Cans and covers should be sterilized by boiling in water for half an hour. The cans should be placed in the water or an oven when cold, and the temperature allowed to rise gradually, to avoid breaking. Choose a dry day for gathering the fruit, and put it up at once, handling as little as possible. Try to keep it clean enough to avoid washing. If the fruit is to be pared, use a silver knife, as steel is apt to discolor the fruit ('■Mlk the fruit slowly in* a porcelain- lined or granitewnre kettle, using as lit- ; tie water as possible. It is batter to cook J only small quantities at a time in one ket- * tie. Steaming iu the cans is preferable , to (tewing where the fruit is at all saaft To do this, carefully fill the cans with | fresh friiit. packing it quite closely, if the fruit Ls large, and set the cans in a j boiler partly tilled with ...Ial water, with 1 something underneath them to prevent breaking. Screw the covers on tha* cans I SO the water can not boil into them, but 11 t so tightly as to prevent the escape of steam; heat tbe water to boiling, ami Steam Iha* fruit until tender. Fruit to be canned in a sirup.may be advaiitagvous- !y cooked by placing on a napkin in a steamer, over a kettle of boiling water until tender, then dropped inlaa the sirup The length of time required f.ar cooking fruits for canning, varies With the kiir.1 and quality of fruit and the manner of cooking. Fifteen minutes may lie con- si.lara'al u the shortest time for which even the most delicate fruits should be coaikcil anal thirty minutes will lie requited by most. The boiling should be very slow, however, as hard, rapid boiling will break up the fruit, and much of its fine flavor will be lost in the steam. Cooking the sugar with the fruit at the time of canning will cause it to keep better than when cooked without because the addition of^.sugar raises the boiling point. By the ah; >f this additional degree of heat the germs are more certainly destroyed the frilit. and this slightly hardens it and previ'iits its falling to pieces. I'm* tlia* best sugar, two tablespoonfuls to a quart of frilit is sufficient l'.ar most snl*-acid fruits but oilier fruits require from five bo eight taltli'spionfuls to a quart. Have tin* sugar not, by spreading on tins ssd heating In the oven. Add it when the fruit is Iniiling. The fruit should be put in the a*.*ms SI a boiling tempera! aire. Place first in the cans a quantity of juice. SO that when the fruit is put in, ma vacant places will laa* la*ft for air; then add the fruit. Fill the can to overrtanving re membering that any vacuum invites the air to enter; run the handle of a silver spoon around the inside of the can to make sure the juia-e entirely surrounds every p. ut ion of the fruit, and thnt no spnees for air remain, put on the rubbers, wipe off the juice, and seal quickly. As the fruit cools, the cover can be tightened, and this should be promptly done again ami again as the glass contracts, so that no air mav be allowed to enter. After the cans have cooled and the tops have been screwed down tightly store them aw ay in a dark, cool place. In the process of making jellies the average length of time required for boiling the juice of most laorria's, aairrants. anal grapes, lief ore adding the sugar, is 20 minutes from the time it begins to bubble all over the surface. Jellies are generally made from eqnal parts of juice, measured before boiling, and sugar; but a very scant measure of sugar is sufficient White granulated sugar is best. When the juice has boiled 20 minutes, turn in the sugar, which shonld be so hot that the hand cannot be borne in it with comfort, stir rapidly until dissolved. Det the sirup boil again for three or four miutes, then take immediately from the fire. Heat the glasses and stand them on a wet, fold- e<l-towel while filling. If the covers of the glasses are not tight fitting, a piece of firm paper should be fitted over the top before putting on the covers, to make it air tight If the jelly is not sufficiently firm when first made set the glasses in the sunshine for several days, until the jelly becomes more firm. This is better than reheating and boiling again, as it .lest n.vs less of the flavor of the fruit. De Kalb Co. 3d Premium.—If you want your fruit to keep well, can it before it is overripe, anal be sure the vessel you can it in is free from grease. I prefer a granite or porcelain vessel, for canning. Use glass or stone jars; I prefer the glass, with self- sealing lids. Wash them well and dry with a clean soft towel. Jars that ha"Vc been in use should be washed when emptied and placed in the sun. A very ga.aad place, that most farmer's wives have for them, is on a picket fence. Be sure the rubbers fit good, and have no cracks in them. The surest plan, when fruit is scarce is to buy new rubbers. IC berries are sandy place in a colander or sieve and pour water over them. Always cook the fruit in a thick sirup. Some farmer's wives think this an extravagant way, but if they would give it a trial tin y would find it the opposite, as it helps to keep the fruit, and it keeps its natural Savor. I'se as much sugar for the sirup, as it will take to make the fruit sweet, for table use. Strawberries require ablaut one-fourth as much sugar to the pound as other fruit. Peaches, apples, et,*.. il** not require so much. Have a v. ss**l of caild water to drop apples, peaches ami pears in. while paring; this keeps them from turning black. Do not let tiie frilit cook luaa long. This is where BO many fail; they Cook it till it becomes sait't. If yaau want lai can it ll its own juice, place the fruit, with tbe amount ,f stigar~rv,|iiired iu the jars, putting in a un stove to lauil, heat sugar in the oven, then add lai juice and let it all boil about 16 or 20 minutes: pour in glasses, that have laceti warmed fur the purpose and in the sun to cool. The next • lay sprinkle a ta'aspiKinful of sugar aaver each glass to prevent it from molding, ate! seal with writing p;iiH-r and white of nn egg. Fur preserves use as many pounds of fruit as sugar; for cherries nse about 1\_ pounds of each for una- gallaan preserves. tl is a help to watermelon preserves to lay tbe rinds in salt water a cample of days, then soak in water and when ready for preserving lay in alum water for about mii* hour: this hardens them. I like to have the sugar on peaches anal i>ears aava*r night, then pour the sirup in the kettle and let it come to a boil, before adding fruit. To can or preserve grapes, remove the skins, plaae in one vessel and the pulps in another, place pulps over fire and stir till seeds come aaut. Then press through a colanda-r and adal skins, one- half pound of sugar is required for one pound of grapes, to can. If a few slices of lemon or a little white ginger rout Ik- added to preserves it gives them a fine flavor: also to mix juices of lifferent fruit; rhubarb and apples are very nice mixed. Something real nice is rhubarb flavored with banana extract I shanild think pineapple flavoring would be nice also, especially in apple jelly. For fruits that will not jell, such as pears, adal a little cranberry juice. Blackberry jam is very nice, it does not require as much sugar as preserves and should be cooked longer and stirred well. An easy way to make apple butter or *->each butter is to cook the fruit in the ''.,-eling till soft; then rub through a sieve, this saves time anal fruit. If cider apple butter is wanted put the cider in the Kettle and when it boils skim and add the apples. Some use as many gallons cider as thev think they will have apple butter when it is done. In this case the cider should be boiled down the day before yon are ready to make the apple butter. I do not like to use more than half as much aider as I cxpi-ct to have apple butter. Do not aald sugar till apple butter is almost done; flavor to taste with cinnamon anal dove oil. If a cloth wet with alcohol is placed on top of apple butter it will not mold or a little melted parafine wax will keep it very well. Fl.ayal Co. Farmer's Wife. Premiums of $1. IT, cents anal 50 eents are given for the first, second and third U*sl articles fair the Experience Department each week. Manuscript should be sent direct to the Indiana Farmer Company and shouhl reach us one week before date aaf publication. Topics for discussion in future num- laa'ts of tha' Farmer are as follows: Nn. .'aS2. July 4.—Give experience in growing strawberries successfully, for hoi ind market. Nn. :\s:\. July 11. Tell how to make and hang a good, durable, reliable farm gate. Very Helpful to Us. •Editors Indiana Farmer: We have been taking the Indiana Farmer for nearly a year, and have been reading it several years. We find it very helpful, as we have just moved on a farm ami depend am it largely fur help and advice. Mrs. J. A. Monroe Co. They Were not Rodded. Editors In,llai.a Farmer: To help further Uie investigation as to whether lightning rods protect I will send layer of fruit and aane of sugar till jar the following clipping taken from the is tilled; then put tbe cover a.u, but not Frankfort Times. The buildings referred air-tight, and place in a wash boiler that to were struck on Tuesday morning, June has pieces uf thin boards or a'laath in tha- !). Tin same bitlding was struck once bottom: fill to two-thirds the hight of before, but did not catch on fire, although jar with eold water. Place this on the it was damaged considerably. There were Stove and let it cook for oue hour, then no roils. A. B. set off stove to cool. Do not remove jars till water is cool around them; ■Ciew the lids tight and place in a dry, Frankfort, June 17. —Following is the item referred to: "During the electric storm Tuesday mor- cool, dark place. If you have no dark ning. lightning struck the barn of James place to put your fruit it is well to wrap 11. Haalmes, three miles east of the city. th« jars in papers. Fruit that is to bo Tbe building was fired and was totally useal for jelly should be cooked through; consumed. The blaze spread to another then rubbed through a sieve and strained building stauding near and it too was total- threugh a flannel bag. To keep jelly ly destroyed. When discovered, the one and preserves from sugaring add a little barn was almost a mass of flames and no- tartans aaid while cooking. Have about thing could be done to save it or its con an*l tuaa, the sugar abstracts the juice of as many cups of sugar as juice' place juice tents."
Object Description
Title | Indiana farmer, 1903, v. 58, no. 26 (June 27) |
Purdue Identification Number | INFA5826 |
Date of Original | 1903 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-03-21 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript |
*r
or
V
GARDEN
VOL. LVHI.
INDIA* "*«$£<<-» IB 27, 1903.
NO. 26
SONG OF THK LIGHTNING.
I bave my home In the angry cloud.
I speak la the thunder's roar.
I shiver at sea tbe mainmast proud.
And I rend the rocks nabore.
1 tear and torture tbe stoutest tree
In all the woodland plain;
I dance ind play In ecstatic glee
When heavy falls the rain.
I have iny home In the tempest car.
And visit the scenes of earth.
1 r.peed the tidlm/s of trade and war,
Of sorrow and pride and mirth.
1 run tho motor; 1 turn the wheel;
! light; 1 cook; 1 spin;
I play te wizard; I print; 1 heal;
Tbe race with the light I win.
I stand for horses without their feed;
Tor Rtoam-powerf witmrnt ita gear;
For wind, for water, and never need
A moment's rest a year.
I bave no eyes; I could use no ears;
. suffer nu heat nor cold;
1 could work right on a hunderd years
And grow not lame nor old.
Oh, I am a worker of wondrous mien!
No rival at all have I.
My aervlce and usefulness are .seen
I" earth and Bea and sky.
I cwn no master, coufeaa do mate,
*.'l>ey no ruling will—
JSfve that of man, who on earth ls great,
And God, who ls greater atlll.
Walter S. Smith, in Woman's Home Com
panfon.
Sxpjerimte g*pa*im*irt.
TELL HOW TO CAN AND PRESERVE FRUITS,
AND TO MAKE JELLIES, FRUIT
BUTTER, ETC.
lst Premium.—Although every housewife, young or old, has a way of canning
fruits which she thinks is best, yet I have
heard many a good hint, and I hope given
a few, by mutual comparison of canning
methods.
It was by aecialent that I learned how
easily sealing wax will let go of a cold
surface. Try it on a hole in a bucket or
pan. If these utensils are not heated
before the wax is poured over hole or
crack in them, the wax will not remain
on them over two days, coming off of
its own accord. This taught me that
many a can of spoiled fruit was due to
pouring wax on the can lid while it was
cold. Now I range the lids on the stove
hearth to heat until I need them, or
leave on the can until the hot fruit from
1k*1ow thoroughly heats them, before putting on the wax.
Before putting on the fruit to cook,
have cans clean and ready for fruit, and
well rinsed out with scalding water before adding fruit.
Fruit keeps that is put up just before getting too ripe. If it is very mellow and just at the point of spoiling, as
so much of our market fruit is when it
comas to us, place those cans foremost for
first use, as very ripe fruit has a tendency
to gather mold and not keep so well. The
l..*>t keeping fruit is that canned almost
as soon as taken from tree a.r trash, .ind in
making jelly the freshest fruit jells the
quickest. Many housekeepers will not
try to make jelly from frnit that is
kepi over one night after picking, but I am
nol SO particular. I'ut the fruit in a
c*aa*l place or in the collar, and it will
make good jelly. Saiine fruit juices
will not jell unless mixed with juices of
aatli.r fruits. Cherry juice ami gooseberry, half and half, make a gaaod jail.
and the same of rhubarb and g.aaaselierry
or grape juice.
If yiati must keep fruit that is on the
verge >frf spoiling over night lacf**rc canning, put it in water, and let the water
oome up well over the top. Cherries
have kept nicely by putting In water, while
others from the same lot have been found
s rotating, mildewed mass during the same
time. because left outside the water. Pared
fruits that must be left to stand Hor some
lours before canning, should always be
covered with water to preserve the color.
Use porcelain lined kettles, pans or
creeks faar cooking the fruit, and don't
fill to the top. Fruit will cook more
evenly nnd retain its shape if the water
is boiling tiefore it is put to cook. Cook
done, but not to n mushy point. Mushy
fruit, mailals and spoils easily. Gooseberries should merely be brought to the
scalding point that turns the skins white
but leaves them whole, then ladle them
right into the can. The heat of tho
mass in the can will do the rest of the
cooking, and it will do it for small fruits
such as rasplaerries, currants.
Gooseberries should almost swim iu
water in the cau, and a lump of lard at
the top will keep off mold, and yet not
add u lardy taste to the fruit. Where
one is putting up a limited amount of
fruit it is handiest and best kept by sweetening as you can it. One-fourth pound
of sugar to one pound of prepared fruit is
the stated average measure, but for strawberries, cherries, plums and all fruits containing much acid, it is better to allow
one-half pound of sugar to one pound **f
fruit. Measure the sugar into hot water,
let come to a boil, skim, then add the
measured fruit. Tutting the fruit in
the boiling sirup helps retain its shape.
Fill the can to the top, run a knife down
to break np air bubbles, and seal when
the fruit is sufficiently cooled to not raise
the Mil tind force air holes in the wax.
Put the fruit away in a cool place excluded from the light. Don't put canned
fruit where walking will shake it Shaken
fruit will finally spoil.
In the making of preserves, jellies, marmalade, more sugar, as a rule, is required
than in canning, but if you will put preserves and marmalade in scaled cans not
so much sugar will be required. Add
sugar until it is sweet enough to suit
your own individual taste, or that of the
family. A pint of sugar to a pint of
juice or pulp is the common measurement
for marmalades and jellies, but in the
sweeter fruits a pint is too much. From
half a pint to three-fourths pint of sugar
is the amount I use for crab apple, blackberry and ripe grape jellies and marmalade. I make gallons of grape marmalade each year, but I do not make it until
the grapes are dead ripe and very sugary,
this last saves my other sugar bill.
In making marmalade cook the fruit
well done, and if yon will run it through
one of those ten cent flour seives that turn
with a handle, you will turn out the pulp
almost as fast as you can cook the fruit.
Don't have the pulp too thick for marmalade, and it will cut out smooth like jelly
when cold. Where fruit is dear and scarce
marmalade should take the place a.f
jally. as in jelly all the pulp is thrown
away, and in marmalade you retain all
the fruit, with nothing discarded but seeds
and skitrs. Marmalade cooks almost as
quickly as jelly, and requires but an occasional stirring to keep from sticking to
the kettle bottom. I. M. 8.
Henry Co.
2d Premium.—Selexrt self-sealing cans of
some good variety. Those with glass
*'.vi*rs, or porcelain-lined covers are best
Cans and covers should be sterilized by
boiling in water for half an hour. The
cans should be placed in the water or
an oven when cold, and the temperature
allowed to rise gradually, to avoid breaking. Choose a dry day for gathering the
fruit, and put it up at once, handling as
little as possible. Try to keep it clean
enough to avoid washing. If the fruit
is to be pared, use a silver knife, as steel
is apt to discolor the fruit
('■Mlk the fruit slowly in* a porcelain-
lined or granitewnre kettle, using as lit-
; tie water as possible. It is batter to cook
J only small quantities at a time in one ket-
* tie. Steaming iu the cans is preferable
, to (tewing where the fruit is at all saaft
To do this, carefully fill the cans with
| fresh friiit. packing it quite closely, if
the fruit Ls large, and set the cans in a
j boiler partly tilled with ...Ial water, with
1 something underneath them to prevent
breaking. Screw the covers on tha* cans
I SO the water can not boil into them, but
11 t so tightly as to prevent the escape
of steam; heat tbe water to boiling, ami
Steam Iha* fruit until tender. Fruit to
be canned in a sirup.may be advaiitagvous-
!y cooked by placing on a napkin in a
steamer, over a kettle of boiling water
until tender, then dropped inlaa the sirup
The length of time required f.ar cooking
fruits for canning, varies With the kiir.1
and quality of fruit and the manner of
cooking. Fifteen minutes may lie con-
si.lara'al u the shortest time for which
even the most delicate fruits should be
coaikcil anal thirty minutes will lie requited by most. The boiling should be
very slow, however, as hard, rapid boiling
will break up the fruit, and much of its
fine flavor will be lost in the steam. Cooking the sugar with the fruit at the time
of canning will cause it to keep better than
when cooked without because the addition of^.sugar raises the boiling point. By
the ah; >f this additional degree of heat
the germs are more certainly destroyed
the frilit. and this slightly hardens it and
previ'iits its falling to pieces. I'm* tlia*
best sugar, two tablespoonfuls to a quart
of frilit is sufficient l'.ar most snl*-acid
fruits but oilier fruits require from five bo
eight taltli'spionfuls to a quart. Have
tin* sugar not, by spreading on tins ssd
heating In the oven. Add it when the
fruit is Iniiling. The fruit should be put
in the a*.*ms SI a boiling tempera! aire. Place
first in the cans a quantity of juice. SO
that when the fruit is put in, ma vacant
places will laa* la*ft for air; then add the
fruit. Fill the can to overrtanving re
membering that any vacuum invites the
air to enter; run the handle of a silver
spoon around the inside of the can to make
sure the juia-e entirely surrounds every
p. ut ion of the fruit, and thnt no spnees
for air remain, put on the rubbers, wipe
off the juice, and seal quickly. As the
fruit cools, the cover can be tightened,
and this should be promptly done again
ami again as the glass contracts, so that
no air mav be allowed to enter. After
the cans have cooled and the tops have
been screwed down tightly store them
aw ay in a dark, cool place.
In the process of making jellies the
average length of time required for boiling the juice of most laorria's, aairrants. anal
grapes, lief ore adding the sugar, is 20
minutes from the time it begins to bubble
all over the surface. Jellies are generally made from eqnal parts of juice, measured before boiling, and sugar; but a
very scant measure of sugar is sufficient
White granulated sugar is best. When
the juice has boiled 20 minutes, turn in
the sugar, which shonld be so hot that the
hand cannot be borne in it with comfort,
stir rapidly until dissolved. Det the
sirup boil again for three or four miutes,
then take immediately from the fire. Heat
the glasses and stand them on a wet, fold-
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