s indispensable when making jellies and
purees (fig. 4).

[Illustration: FIG. 5.--Glass cylinder (A) and sirup gauge (B).]

A sirup gauge and glass cylinder (fig. 5 A and B) are not essential to
preserving, canning, and jelly making, but they are valuable aids in
getting the right proportion of sugar for fruit or jelly. The sirup
gauge costs about 50 cents and the cylinder about 25 cents. A lipped
cylinder that holds a little over a gill is the best size.

Small iron rings, such as sometimes come off the hub of cart wheels, may
be used instead of a tripod for slightly raising the preserving kettles
from the hot stove or range.

To make a flannel straining bag, take a square piece of flannel (27 by
27 inches is a good size), fold it to make a three-cornered bag, stitch
one of the sides, cut the top square across, bind the opening with
strong, broad tape, stitch on this binding four tapes with which to tie
the bag to a frame.

To use this bag, tie it to a strong frame or to the backs of two kitchen
chairs. If the chairs are used, place some heavy articles in them; or
the bag may hang on a pole (a broom handle) which rests on the backs of
the chairs. A high stool turned upside down makes a good support for the
bag. Put a bowl on the floor under the bag, then pour in the fruit
juice, which will pass through comparatively clear.

Before it is used the bag should be washed and boiled in clear water.

SELECTION AND PREPARATION OF THE FRUIT.

The selection of fruit is one of the first steps in obtaining successful
results. The flavor of fruit is not developed until it is fully ripe,
but the time at which the fruit is at its best for canning, jelly
making, etc., is just before it is perfectly ripe. In all soft fruits
the fermentative stage follows closely upon the perfectly ripe stage;
therefore it is better to use underripe rather than overripe fruit. This
is especially important in jelly making for another reason also: In
overripe fruit the pectin begins to lose its jelly-making quality.

All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons ber