. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Farm Table. 685 a flat skimmer (Fig. 183) ; a funnel, for filling fruit cans (Fig. 184) ; a graduated quart measure and a graduated half pint measure (Figs. 185) ; some wooden spoons and a wooden vegetable masher (Figs. 186and 187) ; several yards of cheese cloth and some towels complete the list of really necessary things, and practically the whole list is to be found in any well equipped kitchen. There are a few labor-saving devices that are desira
. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Farm Table. 685 a flat skimmer (Fig. 183) ; a funnel, for filling fruit cans (Fig. 184) ; a graduated quart measure and a graduated half pint measure (Figs. 185) ; some wooden spoons and a wooden vegetable masher (Figs. 186and 187) ; several yards of cheese cloth and some towels complete the list of really necessary things, and practically the whole list is to be found in any well equipped kitchen. There are a few labor-saving devices that are desirable if it is possible to have them. These are a grape seeder, a cherry stoner, a fruit juice press and a strawberry huller. Weighing is more accurate than measuring, and therefore scales would be desirable, although not actually necessary (Fig. 188). If the canned fruits are cooked in the oven some asbestos sheathing will be required. This comes in sheets and is sold by the pound. Tt costs ten cents a pound and may be had in the hardware stores and by plumbers. One pound will be ample if it is used with care. It should be folded to make two or three thicknesses. If the canned fruits are cooked in a boiler, it will be necessary to have a wooden rack that will fit loosely in the bottom of the Fig. 187.—A ivoodcn vegetable 'Fig. 188.—Scales more accurate than masher is handy. measuring. III. THE SELECTION AND PREPARATION OF THE FRUIT, Fruit that is to be canned or preserved should be fresh, crisp and free from decay. It is a great mistake to use inferior fruit for canning or preserving. Imperfect fruit may be used for jams and jellies by cutting out the defective portion. Peaches and pears should be ripe or very nearly so before being canned or preserved. There is a quality in ripe fruit that cannot be given by cooking. In fact the less the fruit is cooked the more natural and fine flavored it will be. If you have peaches on your place, watch closely so as to pick and
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