| Show THICK SYRUP IS NOT NEEDED IN CANNING that sugar Is 1 higher in price than it bai has been hitherto 14 advanced by some as a a reason for fanning canning either less if fruit or nothing but vegetable al but unless one intondi to give up sweets weft altogether alto gethel there icem seems no good reason for cot not using canned fruit on account of high priced sugar there are few low ilen des BOt that do not take from one helf holf to one cup of ugar sugar anil and no via dessert it Is more healthful than fruit it Is i not ne ceary to uee use tuch such thick syrup aa as wo was used iu lu the day of plenty A 10 per ent tent syrup made of one fart part sugar and nine parte parts water will make palatable any of the acid fruits such fruit as an applei oa 01 lineal In eanice lles ani ant the like liko can le be canned without Tit hOut agy la in fact ordinary or torn may be substituted for sugar in lit enak lug big the syrup A palatable syrup la Is made by mixing onelia one half lf cup sugar one cup glucose an ani I 1 eight cup cups of ra ter it require requires about melen ounces of aa J gar for a pint jar one cop top of eager sugar still make inake ten cup cups of syrup V poun gouni I 1 of sugar will make twenty cupi cups thil this last amount will be b sufficient tient for twenty pint pints of tanned fruit where the 10 per cent coot syrup la Is used the cost of the uga r to caa can a pint Is i i 1 cents tents with ugar sugar at 30 cent cents a pound round it 1 Is not so 10 ex after all |
