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THE
BOTTLING
OF
FRUIT
AND
VEGETABLES
THE
value
of
fruits
bottled
whole
in
such
a
way
that
they
retain
their
natural
form
as
well
as
their
natural
flavour
is
becoming
more
and
more
recognized,
and
fortunately
science
has
kept
space
with
the
spread
of
this
recognition,
so
that
it is
a
perfectly
simple
matter
for
the
owner
of
the
smallest
garden
to bottle
his
fruit
at
the
most
trifling
cost
and
trouble.
The
methods
adopted
have
for
their
object
the
destruction
of
the
germs
present
in
the
fruit,
through
whose
activity
fermentation
and
decom-
position
usually
result,
and
the
subsequent
exclusion
of
germs
from
the
vessels
in
which
the
fruit
is
being
preserved.
Glass
bottles
with
air-tight
stoppers
are
usually
employed
for
this
purpose,
and
several
excellent
varieties
are
in
the
market.
In
practically
all
of
them,
the top
fits
on
the
wide
open
mouth
of
the
bottle
and
presses
on
a
rubber
ring.
The
tops
are
usually
either
held
down
by
a
metal
screw
ring
or
by
a
spring
clip
or
wire
bail.
Of
the
bottles
here
illustrated,
the
Climax,
May
Queen,
and
Empress
are
manufactured
by
the
Rylands
Glass
Company,
of
Barnsby
;
whilst
the
others
are
dealt
in
by
Messrs.
E.
Lee
and
Company,
of
Maidstone.
Messrs.
Lee
are
also
responsible
for
an
admirable
apparatus
or
boiling
pan
for
sterilizing
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