hood of failure.

OPENING CANNED FRUIT.--Canned fruit is best opened a short time
before needed, that is may be will aerated; and if it has been canned
without sugar, it should have the necessary quantity added, so that it
may be well dissolved before using.

Fruit purchased in tin cans should be selected with the utmost care,
since unscrupulous dealers sometimes use cans which render the fruit
wholly--unfit for food.

The following rules which we quote from a popular scientific journal
should be 'carefully observed in selecting canned fruit:--

"Reject every can that does not have the name of the manufacturer or
firm upon it, as well as the name of the company and the town where
manufactured. All 'Standards' have this. When the wholesale dealer is
ashamed to have his name on the goods, be shy of him.

"Reject every article of canned goods which does not show the line of
resin around the edge of the solder of the cap, the same as is seen on
the seam at the side of the can.

"Press up the bottom of the can; if decomposition is beginning, the tin
will rattle the same as the bottom of your sewing-machine oil can does.
If the goods are sound, it will be solid, and there will be no rattle to
the tin.

"Reject every can that show any rust around the cap on the inside of the
head of the can. Old and battered cans should be rejected; as, if they
have been used several times, the contents are liable to contain small
amounts of tin or lead"

_RECIPES._

TO CAN STRAWBERRIES.--These are generally considered more difficult
to can than most other berries. Use none but sound fruit, and put up the
day they are picked, if possible. Heat the fruit slowly to the boiling
point, and cook fifteen minutes or longer, adding the sugar hot, if any
be used, after the fruit is boiling. Strawberries, while cooking, have a
tendency to rise to the top, and unless they are kept poshed down, will
not be cooked uniformly, which is doubtless one reason they sometimes
fail to keep well. The froth should also be kept skimmed off. Fill the
cans as directed on page 197, taking special care to let out every air
bubble, and to remove every particle of froth from the top of the can
before sealing. If the berries are of good size, the may be cooked in
the cans, adding a boiling syrup prepared with one cup of water and one
of sugar for each quart can of fruit.

If after the cans are cold, the fruit rises to the top, as it frequently
does, take the