The Canning Of Fruit

To the old and experienced housekeeper who has put np her fifty, sixty, oí a hundred caris a yeai for maiiy is .,,! i;is It-Hinedtortoii with little woik and less worry, anything saidon this subject ïeems a foolish waste of words; but tü the novice, to whom it seems a difficult undertaking, uncertain of success, a few suggestions may not come amiss. lu the first place before you heat your rooms with the tire for Ciuming, have the fruit looked over and everything in readiness ; the cans clean ; covers, rubbers and ladle at hand.that you may avoid all hurry and confusión at the time of filling and sealing Use only such cans as are reliable, and with covers that are not worn out, or bent or turued up at the edges. 1 1 is the very poorest kind of economy to inake use of cans which are risk y or uncertain, as ten to ono you wiíl lose both labor and fruit. Use no rubbers which have becoine hard or otherwise imperfect f rom long use. Have good fruit, good sugar, where you sweeten at all: heateneugh to eject the air, and flll full, but not full enough to slop over. If any juice has been spilled or dropped on the top of the can, wipe it off carefully with a damp cloth. If af ter tilling the fruit seems to contain air-bubbles, press a silver fork into the jar, and bring as many as possible to the surface. Wipe the rubbers ut of hot water, put on the cover, and screw it down. When your can has oi half an hout or thereabouts, screw down the top again, and so continue the tightening process till cold, or till it can be made to move no farther; then set away in a cool, dry place, and do not molest till wanted for the table.