The household (of the Detroit free press)

with juice, and screw on the top as speedily as possible. When all are full wash the jars and wipe them dry, give the tops an additional turn as the glass cools and contracts and loosens them, then turn them upside down to stand over night. Label the jars, put them in a cool, dark closet, and, if the work is properly done, you will never have a single fizzle. After the fruit is used the rubber will be kept in better condition if it is put, clean and dry, inside of the jar, which should also be thoroughly cleansed and put away with the top screwed on. To pare peaches — Make a strong white lye, have it scalding hot; drop the peaches in for two or three seconds, skim them into cold water, and with the hand rub the skins off. To can peaches by the cold process — Pare and halve the peaches, pack them as closely as possible in a can without any sugar. When the can is full, pour in sufficient cold water to fill all the interstices between the peaches and reach the brim of the can. Let it stand long enough for the water to soak into all the crevices — say six hours — then pour in the water to replace what has sunk away. Seal up the can and all is done. Canned in this way, peaches retain all their freshness and flavor. There will not be enough water to render them insipid. If preferred, a cold syrup could be used instead of pure water, but the peaches taste most natural without sweetening. None of the canned fruits that are bought can compare with those put up at home, if properly canned. Peaches gain infinitely by having the kernels extracted and slightly cooked in the syrup, and poured with it over the peaches. This is the reason why bought canned peaches are so often tasteless ; those who can in large quantities will not take this trouble. The most perfect canned fruits are those that are selected and perfect, then peeled with a thin, sharp, silver fruit knife, which does not discolor them, and immediately plunged into cold water in an earthen or wooden vessel, to prevent the air from darkening them. As soon as enough for one can is prepared, it is put up by laying the fruit, piece by piece in the can, and pouring syrup pure as crystal over it, and then, after subjecting it to the usual heat, sealing up. As soon as the fruit is canned wrap with brown wrapping paper unless the fruit closet is very dark. Light injures the fruit, especially strawberries or tomatoes. The fruit closet should be cool and dry, for if too warm the fruit will spoil, and if too damp it will mold. The strawberries are best kept if buried in sand, as this excludes both light and air. Cans should be examined two or three days after filling, and if syrup leaks out around the rim they should be unsealed and the fruit thoroughly cooked and kept for jam and jelly, as it will have lost the delicacy of color and flavor so desirable in canned fruits. Pint cans are better for berries than quart. CANNED FRUIT AND VEGETABLES. 493 SWEET APPLES Take ten pounds of apples (after they are pared and quartered), and five pounds of sugar, one pint of vinegar, spices to suit the taste ; steam the apples till they are soft, put them in the sugar and vinegar, cook a few minutes and then can. BEANS OR PEAS.