ing the corks and as they cool,
dip the mouth into the melted wax. Place in a basin of cold water.
Pack in a cool, dark and dry cellar. After one week, examine for
flaws, cracks or signs of ferment.

The rubber rings used to assist in keeping the air from the fruit cans
sometimes become so dry and brittle as to be almost useless. They can
be restored to normal condition usually by letting them lie in water
in which you have put a little ammonia. Mix in this proportion: One
part of ammonia and two parts water. Sometimes they do not need to lie
in this more than five minutes, but frequently a half hour is needed
to restore their elasticity.

CANNED PEACHES.

To one pound of peaches allow half a pound of sugar; to six pounds of
sugar add half a tumbler of water; put in the kettle a layer of sugar
and one of peaches until the whole of both are in. Wash about eight
peach leaves, tie them up and put into the kettle, remembering to take
them out when you begin to fill up the jars. Let the sugared fruit
remain on the range, but away from the fire, until upon tipping the
vessel to one side you can see some liquid; then fill the jars, taking
them out of hot water into which they were put when cold, remaining
until it was made to boil around them. In this way you will find out
if the glass has been properly annealed; for we consider glass jars
with stoppers screwing down upon India-rubber rings as the best for
canning fruit in families. They should be kept in a dark closet; and
although somewhat more expensive than tin in the first instance, are
much nicer and keep for years with careful usage.

Fruit must be of fine flavor and _ripe_, though not _soft_, to make
nice canned fruit.

Peaches should be thrown into cold water as they are peeled, to
prevent a yellowish crust.

CANNED GRAPES.

There is no fruit so difficult to can nicely as the grape; by
observing the following instructions you will find the grapes rich and
tender a year from putting up. Squeeze the pulp from the skin, as the
seeds are objectionable; boil the pulp, until the seeds begin to
loosen, in one kettle, having the skins boiling, in a little water,
hard in another kettle, as they are tough. When the pulp seems tender,
put it through the sieve; then add the skins, if tender, with the
water they boil in, if not too much. We use a large coffeecupful of
sugar for a quart can; boil until thick and can in the usual way.

CANNED STRAWBERRIES.

After