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230 600
MISCELLANEOUS
VALUABLE
RECEIPTS.
are
soft;
squeeze
them
through
a
fine
wire
sieve,
and
add
J
gallon
vinegar,
1|
pints
salt,
2
ounces
cloves,
i
pound
allspice,
3
ounces
cayenne
pepper,
3
table-
spoonfuls
black
pepper,
and
5
heads
garlic,
skinned
and
separated.
Mix
together,
and
boil
about
3
hours,
or
until
reduced
to
about
one-half;
then
bottle
without
straining.
No.
500.
How
to
preserve
Fruit.
A
number
of
persons
who
have
been
putting
up
fruit
in
"air-tight
cans"
have
stated
to
us
that
they
are
losing
large
quantities
of
it
by
fermentation,
and
inquire
of
us
the
cause
of
the
difficulty.
This
we
cannot
easily
explain
without
first
seeing
the
cans.
The
cause
may
be
in
the
imperfect
manner
of
scalding
and
putting
up
the
fruit;
or
it
may
arise
from
the
defective
form
in
which
the
cans
are
made.
If
the
cans
are
properly
constructed,
it
only
remains
to
scald
the
fruit
sufiiciently,
and
to
fill
the
cans
so
near
the
top
as to
leave
the
least
possible
amount
of
air
in
them,
taking
care that
the
moisture
does
not
rise
into
the
channel
formed
for
the
sealing-
material,
and
to
close
the
cans
while
scalding
hot.
To
do
this,
as
we
before
stated,
the
most
expeditious
and
sure
method
is
to
first
scald
the
fruit
in
a
kettle,
fill
the
cans,
and
set
them
into
a
vessel
of
boiling
water,
there
to
^mam
until
the
sealing
is
com-
pleted.
Louisville
Journal.