Some of the French vegetables in glass and tin are beautifully green in appearance, but it is evident that they are artificially colored. A more wholesome device is to put the articles up in the intensely green bottles sometimes seen. THE TIN CANS.—Tin is mainly used for canned goods, and is the least objectionable of all the metals, and better than anything probably, except glass. It does not oxidize easily, and if it does, its soluble salts are less injurious than those of any other available metal. Jellies, Preserves, etc. Jellies are made from nearly all the fruits by mixing their juices with sugar, and often with gelatine or isinglass, (four parts of which will convert 100 parts of water into a tremulous jelly) and boiling them down. Jellies are wholesome, cooling, and grateful, provided they are free from adulterations and noxious colorings, and are much used upon the tea table and in the sick room. Among the varieties of jelly in the market are APPLE, CRAB APPLE, BLACKBERRY, CURRANT, GRAPE, LEMON, GUAVA, ORANGE, QUINCE, RASPBERRY, STRAWBERRY, etc. They come in tumblers and jars, and in bulk. There are also CALVES’ FOOT, WINE and SPIRIT jellies. PRESERVES.—All the above fruits are preserved in sugar, and put up in quart and pint jars. CHERRIES, PEACHES, PEARS, etc., are also preserved in BRANDY, and sold in glass jars. There is also a great variety of JAMS and MARMALADES, both foreign and domestic; GINGER ROOT, boiled in syrup, etc. FRUIT BUTTER is made from various fruits, as, Apple, Cranberry, Peach, Pear, or Raspberry, etc., by stewing them in sugar or molasses. It is usually sold from pails by the pound, and is much used in some sections. Flavoring Extracts and Essences. The delicate flavors of fruit and the fragrant principles of spice and other substances, as vanilla, etc., are extracted by pressure or distillation, and dissolved in spirits of wine for culinary purposes. It is found also, that certain ethers and oils may be so combined (as, for instance, potato oil) as to yield the taste and smell of many fruits, such as pears, apples, grapes, pineapples, etc. Flavoring extracts and essences are variously put up in vials and bottles; among them are LEMON, VANILLA, ROSE, ALMOND, PEACH, CELERY, GINGER, CLOVES, NUTMEG, STRAWBERRY, RASPBERRY, PINEAPPLE, NECTARINE, etc.