Show i j best mode of preserving fruit the season for pre preserving servin strawberries goose berries and other vari varl variety etis s of the earlier fruits is now ow r p ast abt ES still trill there are the peaches the apples the plums tomatoes etc yet to ripen and opportunities tuni ties will be had hd for tor preserving them in larger or smaller quantities W wih ph the fhe previous high prices of sugar 65 3 10 ft to 0 o put up even small supplies of preserves specially in the old way allowing a pound oe of for every pound of fruit was incurring an expense which but hat few persons cared to incur nor would more reduced prices in our estimation furnish good for resorting to the old method of preserving 0 fruits when a method cheaper and better in every respect presents itself we harb dare heard the ilia expression our mother made preserves so and so and there can be no better way such persons aa ze a matter of course have the tigh dighto to follow in it t the he of their and grand grandmother moth erf ers nor is it likely that they alone will ever turn the world right side up they are old fogies bogies whether masculine or feminine Is it not written that all our fathers and mothers have inherited lies and vanity and things there is no profit that is they made peach preserves out of sugar and peaches boiled to such a state slate that the peach so far from bein being preserved entirely lost its identity and becam became a no more mure peach but a pulpy receptacle for clarified syrup the american agriculturist for july contains the following t remarks and directions for putting I 1 up fruit and presenting pre it fresh and aa as nearly as possible in its natural state as to flavor ana a appearance ppe arance our longtime long time readers know that we have hive utterly condemned aa as unfit for tor or human food the old style preserves we have for averal several years tried to inculcate the fact that there Is less list risk of loss less legs trouble troubie and less expense in preserving fruits fresh tresh or nearly neatly in their natural state than in stewing sowing them down with sugar to a keeping condition while by the newer process they are vastly more mire healthful and more palatable what we have recommended to others we have ourselves practiced with wilh entire success and action we arm are at this thin season constantly u ing the various smaller and larger I 1 its little altered from their condition when first farst gather ed the main thing Is to ant up the fruit freed treed tree from air and then keep them from its contact formerly we d dp ended almost wholly upon what are called airtight air nir tight geif telf sealing ng tin cans these have proved though there ha has always ben the objection that with acid fruits or when the closing has not been teen enli enit eni tely lely iely perfect there la Is apt to be a little corrosion of the tin and a slight liability orthe 0 the articles becoming colored or flavor lavond d with the salts of bf tin thus formed with proper experience and care in putting ups there la Is no trouble in this respect especially with the ies les less add for lor sour fruits we boball h all ail continue the use of at least a part of the tin cans we have and by the way some gome which have been used three years are ye yet t very good wa vre have found the style of tin can manufactured by ur mr lockwood of stamford stam slam lord ford quite convenient these are closed clow at the top with a littleton litt little letin tin cup into which cold water Is pouted for cooling the wax and warm water tor for Ino roo loosening it when removing we tee fruit some improve to ants rits tits in the top or of the can are promised for this season 5 9 considered we think glass or well glad glazed earthen ware preferable in all cases or especially for sour fruits for rhubarb pieplant pie planty plant tomatoes and the like provided convenient vessels could be prepared we have su suggested gus sus several plans from kime ilme to time to glass glan manu f but until this year have been unable to get just those we have deemed to be of the belt best form latt last year we tried rommon common glass bottles with wide necks flaring at the top stopped with corks and covered with cloth dipped in a preparation of one ounce of tallow melted with one pound of resin these succeeded very well we have peaches strawberries cherries rhubarb etc now row in good order the glass is not corroded of course and the fruit looks better la in the transparent bottles we haye hav this year procured a lot of yeomans fruit bottles bottler which are in just the form we recommended two years gince since and tried to get gt manufactured but without gue sue success ess est the cie tb accompanying figurs shows the fonn fona it li Is similar to an ordinary wide necked bottle but trot the neck la is provided with a shoulder on I 1 W tl the inside for the cork to rest upon when filled the close fitting flat chikis cork Is pressed in down to the shoulder jer leaving room above it for a thin layer ot 0 wax or cement to tai be poured in fo tro convenience ven vedi veni lence ence enca of removing the cork it is well to lay isy two cs crossi cros cras liag ng each other at right angles upon the top ol 01 0 the batile and put the cirk cork upon these when pushing it down or better stills still tie the two strings loosely around the cork and these theo will serve as a handle tor drawing it out with a hook book or bent wire we have generally med wed common beeswax bees wax for sealing both glass bottles and cans A better preparation and a cheaper oney ones one Is made by melting and stirring well together very nearly one ounce of 0 tallow to a pound of resin ur say one ounce of tallow to seventeen ounces of resin when glass bottles of any kind are used they should bo be set into a wash boil boiler boller er oi or any convenient vessel and cold water poured at around bround und them up to the necks they will need a cover or weight to keep them down heat neat the water to near the point this gradually heats beats the glas glass and prevents breaking when hot fruits ruita are dut cut in MODE mone OF PUTTING VP up FRUITS the or of whatever kinds kidd kind should be taken is as nearly ai 11 possible freh fre tre h picked and at just juit the ripening point lot loi over ripe nor in the least stale BERRIES for blackberries andrasa and rasp take the clean dry fruit avoiding washing unless ally necessary nil all the cans or heated jars fulls uil uli ull then fill the spaces between the berries with hot syrup we formerly erly made the syrup by boiling bulling and skimming one pound of good white sugar with one pint plat of 0 water sugar I 1 bett last baat year we used tor for experiment froni from 12 12 to 3 4 1 ib b of I 1 sugar to the pint the fruit kept well A good rule Is to use about as much sugar for the different fruits as will be required to fit them for eating rather more la Is required required where the fruit truit Is to become satur satar sted by long standing in the jar jars a or cans than when to be dimmed arely abely used A email amount ot of syrup will fill up the spaces between the fruits let the jars or cans stand surrounded with hot hoi water say ten or att art en minutes until ad ail stubbles bubbles of air leave have haeb escaped then take f from domone one jar enough fruit and syrup enough e on ahto to fill the others othera jast just up to the cork or cover the covers may then be put ou to tin cans and when removed from the water and anti wiped dry around the top topi put en on beeswax or the be above cement enough to perfectly close every avery pos possible po gilbe sibe aperture for glass jars wipe the neck and shoulders dry down to the fruit dip the corks into the melted cement and press them down to the ghoul shoulder derp with the strings around I 1 hem them as already noted next pour melted cement over the top of the coaks corks mr yeoman says gays it Is enough to simply dip the neck nerk of the bottle into the cement we would prefer filling the small spa space co above the cork entirely wal with ah cement as it Is cheap and this will more certainly prevent openings by air bubbles or cracking the jn thus easily filled may then beset aside to cools cool and afterwards be stored la in any convenient place eIn in a chamber closet or paltry or in a cellar the fruit will come out nice and f tresh rish at the he end of six months or pr a year the condition of fruit can be readily examined from time to time this Is a decided advantage of the glass fars jars and should there chance to be any fermentation visible such fruit may be used PEACHES CHERRIES PLUMS APRICOTS PEARS minces WINCES APPLES APPLESs etc amsy ray rny alt nil be put up la in the same manner apples and quinces of course courses require to h have ave avo the cores removed they may be cut into pieces of desired size and form the pits should be removed from peaches and cherries are all the better for tor being first stoned besides the advantage of gelting letting more fruit into a can it Is better with all these fruits except peaches to cook them in a separate kettle forace tot lot tive five or ten minutely minu minute tesy tery and afterwards dip them into the heated jars the main object of heating hearing Is to expel the enclosed air A little heating beating after putting into the jars perfect perfects the removal of the a air ir the cooking sh should uld never be carried far enough to tho discolor and soften the outside of the frutti apples may be stewed into sauce ready forthe fon for the tabie table then sealed cp up in the cans ready to be used whenever threes three six nines nine or twelve months afterwards we have put up a large thui thai at different periods of the year in the winter taking jars that had previously been used tor for the same purpose or for other fruits all kinds of stewed sauce maybe may be seasoned season edy then bottled and staled sealed and be always ready for tt ue tte e toafa tomatoes 1 OES we pet pel up largely every year years and have now iune lune june a f fair supply a as good as if jast just gathered lathered and na cooked these we skins skin cut and boll boil down one half and then bottle up prepared in iii this way they are so convenient veni ent and of so good and fresh quality that we make no special effort to secure early new tomatoes rii RHUBARB stewed port nott sweetened as tor for pies and bottled comes out nice and fresh in midwinter mid winter or spring CURRANTS and gooseberries goose berries are also aho similarly kept but these should bo be mature not necessarily ripe and be well cooked and sweetened ened with a strong syrup GREEN QUEEN P PEAS E AS BEANS DEANS and CORN COHN may also be kept but they need to be thoroughly cooked before bottling or they are bre liable to spoil we repeat in closing closings that thai though we have made a long chapter in giving particulars the process of putting op up in bottles and cans we find to be less trouble and labor than the old fashioned mode of 6 preserving in rugar sugar while less sugar Is required and a sweetmeat sweet meat or t abuce is thus obtained far superior in appearances appearance la in taste and especially la in healthfulness the cut lo 10 represent the improved preserve jar we have here dere introduced that if they pleasey please our pottery men may manufacture some after the same game model though glass elass is most preferable we can get gel along very well with the earthenware earthen wara jars if thoro thoroughly glazed as we have seen some of the tire wares from our danish pottery in in the th ad 21 ward besides the freshness and peculiar flavor of each variety fruit treated in the manner abiva indicated is more palatable more healthful and ia is not so liable hible to ferment and sour if the mode of preserving fruits above recommended possesses sufficient attraction at the east where sugar and fruits abound at prices almost incomparably lower than salt lake prices to entirely supersede the old mode may we not without hesitation adopt that mode as combining more for us than for any others |