iron rings, such as sometimes come off the hub of cart wheels, may be used instead of a tripod for slightly raising the preserving kettles from the hot stove or range.

To make a flannel straining bag, take a square piece of flannel (27 by 27 inches is a good size), fold it to make a three-cornered bag, stitch one of the sides, cut the top square across, bind the opening with strong, broad tape, stitch on this binding four tapes with which to tie the bag to a frame.

To use this bag, tie it to a strong frame or to the backs of two kitchen chairs. If the chairs are used, place some heavy articles in them; or the bag may hang on a pole (a broom handle) which rests on the backs of the chairs. A high stool turned upside down makes a good support for the bag. Put a bowl on the floor under the bag, then pour in the fruit juice, which will pass through comparatively clear.

Before it is used the bag should be washed and boiled in clear water.

SELECTION AND PREPARATION OF THE FRUIT.

The selection of fruit is one of the first steps in obtaining successful results. The flavor of fruit is not developed until it is fully ripe, but the time at which the fruit is at its best for canning, jelly making, etc., is just before it is perfectly ripe. In all soft fruits the fermentative stage follows closely upon the perfectly ripe stage; therefore it is better to use underripe rather than overripe fruit. This is especially important in jelly making for another reason also: In overripe fruit the pectin begins to lose its jelly-making quality.

All fruits should, if possible, be freshly picked for preserving, canning, and jelly making. No imperfect fruit should be canned or preserved. Gnarly fruit may be used for jellies or marmalades by cutting out defective portions. Bruised spots should be cut out of peaches and pears. In selecting small-seeded fruits, like berries, for canning, those having a small proportion of seed to pulp should be chosen. In dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal season, and it is not wise to can or preserve such fruit unless the seeds are removed. The fruit should be rubbed through a sieve that is fine enough to keep back the seeds. The strained pulp can be preserved as a purée or marmalade.

When fruit is brought into the house put it where it will keep cool and crisp until you are ready to use it.

The preparation of fruit for the various processes of preserving is the second important step. System will do much to lighten the work.

Begin by having the kitchen swept and dusted thoroughly, that there need not be a large number of mold spores floating about. Dust with a damp cloth. Have plenty of hot water and pans in which jars and utensils may be sterilized. Have at hand all necessary utensils, towels, sugar, etc.

Prepare only as much fruit as can be cooked while it still retains its color and crispness. Before beginning to pare fruit have some sirup ready, if that is to be used, or if sugar is to be added to the fruit have it weighed or measured.

Decide upon the amount of fruit you will cook at one time, then have two bowls—one for the sugar and one for the fruit—that will hold just the quantity of each. As the fruit is pared or hulled, as the case may be, drop it into its measuring bowl. When the measure is full put the fruit and sugar in the preserving kettle. While this is cooking another measure may be prepared and put in the second preserving kettle. In this way the fruit is cooked quickly and put in the jars and sealed at once, leaving the pans ready to sterilize another set of jars.

If the fruit is to be preserved or canned with sirup, it may be put into the jars as fast as it is prepared. As soon as a jar is full, pour in enough sirup to cover it.

If several people are helping and large kettles are being used for the preserving, or where fruit (like quinces and hard pears) must be first boiled in clear water, the pared fruit should be dropped into a bowl of cold water made slightly acid with lemon juice (one tablespoonful of lemon juice to a quart of water). This will keep the fruit white.

All large, hard fruit must be washed before paring. Quinces should be rubbed with a coarse towel before they are washed.

If berries must be washed, do the work before stemming or hulling them. The best way to wash berries is to put a small quantity into a colander and pour cold water over them; then turn them on a sieve to drain. All this work must be done quickly that the fruit may not absorb much water.

Do not use the fingers for hulling strawberries. A simple huller can be bought for five cents.

If practicable pare fruit with a silver knife, so as not to stain or darken the product. The quickest and easiest way to peel peaches is to drop them into boiling water for a few minutes. Have a deep kettle a little more than half full of boiling water; fill a wire basket with peaches; put a long-handled spoon under the handle of the basket and lower into the boiling water. At the end of three minutes lift the basket out by slipping the spoon under the handle. Plunge the basket for a moment into a pan of cold water. Let the peaches drain a minute, then peel. Plums and tomatoes may be peeled in the same manner.

If the peaches are to be canned in sirup, put them at once into the sterilized jars. They may be canned whole or in halves. If in halves, remove nearly all the stones or pits. For the sake of the flavor, a few stones should be put in each jar.

When preparing cherries, plums, or crab apples for canning or preserving, the stem or a part of it may be left on the fruit.

When preparing to make jelly have ready the cheese-cloth strainer, enameled colander, wooden spoons, vegetable masher, measures, tumblers, preserving kettles, and sugar.

If currant jelly is to be made, free the fruit from leaves and large stems. If the jelly is to be made from any of the other small fruits, the stems and hulls must be removed.

When the jelly is to be made from any of the large fruits the important part of the preparation is to have the fruit washed clean, then to remove the stem and the blossom end. Nearly all the large fruits are better for having the skin left on. Apples and pears need not be cored. There is so much gummy substance in the cores of quinces that it is best not to use this portion in making fine jelly.

MAKING SIRUP FOR USE IN CANNING AND PRESERVING.

Such sirups as are used in canning and preserving are made with varying proportions of water and sugar. When the proportion of sugar is large and that of the water small the sirup is said to be heavy. When the water predominates the sirup is light.

There are several methods of measuring the proportion of sugar in a sirup. The most scientific and accurate is with the sirup gauge. Careful measurement or weighing is, however, quite satisfactory for all ordinary work if the sirup need not be boiled a long time. In boiling the water evaporates and the sirup grows thicker and richer. The amount of evaporation depends upon the surface exposed and the pressure of the atmosphere. For example, if a large quantity of sirup is boiled in a deep kettle the evaporation will not be rapid. If the same quantity of sirup were boiled the same length of time in a broad, shallow kettle the water would evaporate more rapidly and the sirup would be thicker and heavier. If a given quantity of sirup were boiled the same length of time in a high altitude, Colorado for example, and at the sea level, it would be found that the sirup boiled at the sea level would be thicker and less in volume than that boiled in Colorado. From this it will be seen that it is difficult to say what proportion of sugar a sirup will contain after it has