bottles are employed, be
very careful to sterilize both bottles and corks.

GRAPE JUICE.

Wash the grapes and pick from the stems. Put the fruit in the preserving
kettle and crush slightly. Heat slowly and boil gently for half an hour.
Crush the fruit with a wooden spoon.

Put a sieve or colander over a large bowl and spread a square of cheese
cloth over the sieve. Turn the fruit and juice into the cheese cloth;
drain well, then draw the edges of the cheese cloth together and twist
hard to press out all the juice possible.

Put the strained juice in a clean preserving kettle and on the fire.
When it boils up, draw back and skim. Let it boil up again and skim;
then add the sugar and stir until dissolved. Boil five minutes, skimming
carefully. Fill hot sterilized jars or bottles. Put the jars or bottles
in a moderate oven for ten minutes, in pans of boiling water. Have some
boiling juice and pour a little of it into the jars as they are taken
from the oven; then seal. Place on boards and set aside out of a cold
draft.

A good proportion of sugar and juice is 1 gill of sugar to a quart of
juice. The preparation and use of grape juice has been discussed at
length in an earlier bulletin of this series.[a]

RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.

With all these fruits except currants, proceed the same as for grape
juice, but adding half a pint of sugar to each quart of juice. Currants
will require 1 pint of sugar to a quart of juice.

CHERRY, PLUM, AND PEACH JUICES.

To preserve the juice of cherries, plums, peaches, and similar fruits,
proceed as for jelly, but adding to each quart of juice half a pint of
sugar instead of a quart as for jelly. If it is not desired to have the
fruit juice transparent, the pulp of the fruit may be pressed to extract
all the liquid.

FRUIT SIRUPS.

The only difference between sirups and juice is that in the sirup there
must be at least half as much sugar as fruit juice.

These sirups are used for flavoring ice creams and water ices. They also
make a delicious drink, when two or three spoonfuls are added to a glass
of ice water.

RASPBERRY VINEGAR.

Put 4 quarts of raspberries in a bowl and pour over them 2 quarts of
vinegar. Cover and set in a cool place for two days. On the second day
strain the vinegar through cheese cloth. Put 4 quarts of fresh
raspberries in the bowl and pour over them the vinegar strained from the
first raspberries. Put in a coo