the berries are picked over, let as many as can be put carefully
in the preserve kettle at once be placed on a platter. To each pound
of fruit add three-fourths of a pound of sugar; let them stand two or
three hours, till the juice is drawn from them; pour it into the
kettle and let it come to a boil and remove the scum which rises; then
put in the berries very carefully. As soon as they come thoroughly to
a boil put them in warm jars and seal while boiling hot.

TO CAN QUINCES.

Cut the quinces into thin slices like apples for pies. To one quart
jarful of quince, take a coffeesaucer and a half of sugar and a
coffeecupful of water; put the sugar and water on the fire, and when
boiling put in the quinces; have ready the jars with their fastenings,
stand the jars in a pan of boiling water on the stove, and when the
quince is clear and tender put rapidly into the jars, fruit and syrup
together. The jars must be filled so that the syrup overflows, and
fastened up tight as quickly as possible.

CANNED PINEAPPLE.

For six pounds of fruit, when cut and ready to can, make syrup with
two and a half pounds of sugar and nearly three pints of water; boil
syrup five minutes and skim or strain if necessary; then add the fruit
and let it boil up; have cans hot, fill and shut up as soon as
possible. Use the best white sugar. As the cans cool, keep tightening
them up. Cut the fruit half an inch thick.

CANNED FRUIT JUICES.

Canned fruit juices are an excellent substitute for brandy or wine in
all puddings and sauces, etc.

It is a good plan to can the pure juices of fruit in the summer time,
putting it by for this purpose.

Select clean ripe fruit, press out the juice and strain it through a
flannel cloth. To each pint of juice add one cupful of white
granulated sugar. Put it in a porcelain kettle, bring it to the
boiling point, and bottle while hot in small bottles. It must be
sealed very tight while it is _hot_. Will keep a long time, the same
as canned fruit.

CANNED TOMATOES.

Canning tomatoes is quite a simple process. A large or small quantity
may be done at a time, and they should be put in glass jars in
preference to those of tin, which are apt to injure the flavor. Very
ripe tomatoes are the best for the purpose. They are first put into a
large pan and covered with boiling water. This loosens the skin, which
is easily removed, and the tomatoes are then put into the preserving
kettle, set over a moderate fi