iling point. Boil ten minutes, skimming carefully.

GRAPES.

6 quarts of grapes.
1 quart of sugar.
1 gill of water.

Squeeze the pulp of the grapes out of the skins. Cook the pulp five
minutes and then rub through a sieve that is fine enough to hold back
the seeds. Put the water, skins, and pulp into the preserving kettle and
heat slowly to the boiling point. Skim the fruit and then add the sugar.
Boil fifteen minutes.

Sweet grapes may be canned with less sugar; very sour ones may have
more.

RHUBARB.

Cut the rhubarb when it is young and tender. Wash it thoroughly and then
pare; cut into pieces about 2 inches long. Pack in sterilized jars. Fill
the jars to overflowing with cold water and let them stand ten minutes.
Drain off the water and fill again to overflowing with fresh cold water.
Seal with sterilized rings and covers. When required for use, treat the
same as fresh rhubarb.

Green gooseberries may be canned in the same manner. Rhubarb may be
cooked and canned with sugar in the same manner as gooseberries.

PEACHES.

8 quarts of peaches.
1 quart of sugar.
3 quarts of water.

Put the sugar and water together and stir over the fire until the sugar
is dissolved. When the sirup boils skim it. Draw the kettle back where
the sirup will keep hot but not boil.

Pare the peaches, cut in halves, and remove the stones, unless you
prefer to can the fruit whole.

Put a layer of the prepared fruit into the preserving kettle and cover
with some of the hot sirup. When the fruit begins to boil, skim
carefully. Boil gently for ten minutes, then put in the jars and seal.
If the fruit is not fully ripe it may require a little longer time to
cook. It should be so tender that it may be pierced easily with a silver
fork. It is best to put only one layer of fruit in the preserving
kettle. While this is cooking the fruit for the next batch may be pared.

PEARS.

If the fruit is ripe it may be treated exactly the same as peaches. If,
on the other hand, it is rather hard it must be cooked until so tender
that a silver fork will pierce it readily.

QUINCES.

4 quarts of pared, cored, and quartered quinces.
1-1/2 quarts of sugar.
2 quarts of water.

Rub the fruit hard with a coarse, crash towel, then wash and drain.
Pare, quarter, and core; drop the pieces into cold water (see p. 13).
Put the fruit in the preserving kettle with cold water to cover it
generously. Heat s