Preserving Without Sugar

"We havo receivcd numerous applications frtr informntion about the modus opcrandiot putting tip fruit so as Ui preserve it in a state, without cooking, drying, or pacUing, in sugar, It is a bnisnesd that cunnot so well bo done in families as in largo mannfaetories, where everything is arrangcd tbr convoniunee; but still, with a littlo experience and careful attcution, every family can savu onough (t tlio various iruits of the season to furnish thcir tables with a groat delieacy during tbat portion of the year when they can get nothing of the kind. The whole secret consista in expeliing the air irom bottles or cans by lieatiog, and then eoaliog up the contenta bermeticaUy. If the artiele to be preserved is peachos, eelect such ns you would for gweetineats, and pair and out them so they can be put in the bottle and you must do this with the least possible delay, or they will be colored by the atmosphere. Sorue porsons who want them to retain thcir natural whiteness, put them under water. Wbcn the bottlo is iull cork it tight, and wire down the coik with very little pcojectioo abovo the glass. - When you have bottles enough to fill a ketlle, such as may be most cotivenient, put them in and boíl with the Water all around up to the nozzle, for about fifteen or tvventy minutes, or until the bottle appears to be f uil of steam - the atmosphero having been forced out through the cork. As soon as the bottles are eool enough to handle, dip the corks in sealing wax so as to cover them quite tight. An addilional precaution is used by fotne in putting tin ioil over WOXi Another plan is to cook the fruit slightly in a kettle, and then put in cans or bottles and pour hot syrup of sugar in to fill up the interstices, and then cork and scal. The heat of the iruit and syrup answering to expel the air. Bnt the less they are cooked or sweet ened the more natural will be the taste, liko fresh fruit, when opened. We have aaten peaches a year old that we could not teil from those sugared an hour beforo. Tomatoes are very easily presorved, and retaiu thcir freshness better tban any other fruit. The small kind are only used. Scald and peal them without breaking tho flesh. J3ottles should hold about a quart only, bccausc when once opened, the contents must be used up at once. Dottles made oa purposo, with large throats, and a ring on the inside are the best, and bottles are better than cans for all acid fruit. The cans, howcver, are more easily seeured by solder than tho bottles by corks and wax, and the air is let out through a small puuoturo after the large opening is soldered up and cans heated and that hole stoppcd with a single drop of solder. Every artiele of fruit will keep fresh if the air is exhausted and the bottles sealed tight. The least partiële of air admitted through any imperfection of the sealing will spoil tho fruit. If the air could be driveu out without heat, therc would bc no need of cooking, and oulyjust enough should be givcu to expel the air and not change the taste. Many persons prefer to add syrup made by about one pound of sugar to a quart of water, to all auitable fruits. Green corn, beans, peas, tomatoes, pie-plant, currants, gosseberries, cherries, strawberries, peaches, are the most commou things put up in this way. They add greatly to the plcasures of the table, and to the hcalth of those who consumo them ; quite unlike, in that respect, the common preserves. We have known fruit for pies put u threo quart cans, by partially cooking in an open kettle in a syrup just sweet enough for use, and putting the fruit in the cuns hot, and soldering immediately. It kept thus perfectly. Some fruits keep much better aud with less heating than others. Peas are among the hardest artielcs to keep ; they coutain so much fixed air. We advise evcry famfly iu the land to try this plan of putting up fruits for winter use, on a small scule this year, and if successful, enlargc upon it noxt year.