. Cyclopedia of farm crops, a popular survey of crops and crop-making methods in the United States and Canada;. Farm produce; Agriculture. Fig. 241. Fruit pricker. Made by thrusting needles through Fig. 243. Wire basket for scalding the fruits. adapted to the purpose. Everything should be of shape and substance easy to handle, not readily affected by acids, and affording little hiding-place for molds and ferments. Scales give greater accuracy than measures. A silver-plated fruit- knife with sharp edge is best for paring and cor- ing, or steel knives, if used, should be kept bright. Wood
. Cyclopedia of farm crops, a popular survey of crops and crop-making methods in the United States and Canada;. Farm produce; Agriculture. Fig. 241. Fruit pricker. Made by thrusting needles through Fig. 243. Wire basket for scalding the fruits. adapted to the purpose. Everything should be of shape and substance easy to handle, not readily affected by acids, and affording little hiding-place for molds and ferments. Scales give greater accuracy than measures. A silver-plated fruit- knife with sharp edge is best for paring and cor- ing, or steel knives, if used, should be kept bright. Wooden, enamel, or silver spoons should be used, never tin or iron. The 01 d porcelain- lined iron kettles trans- mitted moderate heat with little danger of burning the con- tents. There are brown earthenware kettles, raised from the stove by short legs or a metal rim, that are useful when slow evaporation is essential, as for marmalades or ketchups. Agate- ware kettles are light, easy to lift, and clean, and with asbestos or a metal trivet underneath do not burn readily. There should be several of different sizes, and new ones are desirable since fruit acids often remove stains which cannot be scoured off,— and that does not improve the hue of a jelly. Broad rather than deep kettles should be A wooden chosen, since evaporation is thus hast- masher for ened, and whole fruits should be cooked in shallow layers. A wire basket is a great help in scalding fruit to remove skins. A wire spoon or bright skimmer is needed occasionally. Enamel strainers and col- anders are convenienfj. A wooden masher is best for jam. Fruit-presses, cherry-stoners, and the like are required when large quantities are to be prepared. For accurate results, a thermometer and syrup gage are as essential as any other tools. Never try to fill many jars without a large- mouthed tin funnel. Strong linen cheese-cloth strainers and a flannel bag are necessary for jellies. To protect tables from stains and make it ea
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectagriculture, bookyear
