, or perhaps better, cotton rope, between and around the jars
to prevent them from striking one another when the water begins to boil.
Cover the boiler and let the fruit cook ten minutes from the time the
water surrounding it begins to boil.

Draw the boiler back and take off the cover. When the steam passes off
take out one jar at a time and place in a pan of boiling water beside
the boiler, fill up with boiling sirup, and seal. Put the jars on a
board and do not let cold air blow upon them. If screw covers are used
tighten them when the glass has cooled and contracted.

PRESERVING FRUIT.

In the case of most fruits, canning with a little sugar is to be
preferred to preserving with a large quantity of sugar. There are,
however, some fruits that are only good when preserved with a good deal
of sugar. Of course, such preparations of fruit are only desirable for
occasional use. The fruits best adapted for preserving are strawberries,
sour cherries, sour plums, and quinces. Such rich preparations should be
put up in small jars or tumblers.

STRAWBERRIES.

Use equal weights of sugar and strawberries. Put the strawberries in the
preserving kettle in layers, sprinkling sugar over each layer. The fruit
and sugar should not be more than 4 inches deep. Place the kettle on the
stove and heat the fruit and sugar slowly to the boiling point. When it
begins to boil skim carefully. Boil ten minutes, counting from the time
the fruit begins to bubble. Pour the cooked fruit into platters, having
it about 2 or 3 inches deep. Place the platters in a sunny window, in an
unused room, for three or four days. In that time the fruit will grow
plump and firm, and the sirup will thicken almost to a jelly. Put this
preserve, cold, into jars or tumblers.

WHITE CURRANTS.

Select large, firm fruit, remove the stems, and proceed as for
strawberries.

CHERRIES.

The sour cherries, such as Early Richmond and Montmorency, are best for
this preserve. Remove the stems and stones from the cherries and proceed
as for strawberry preserve.

CHERRIES PRESERVED WITH CURRANT JUICE.

12 quarts of cherries.
3 quarts of currants.
2 quarts of sugar.

Put the currants in the preserving kettle and on the fire. When they
boil up crush them and strain through cheese cloth, pressing out all the
juice.

Stem and stone the cherries, being careful to save all the juice. Put
the cherries, fruit juice, and sugar in the preservin