Bottling Fruit.--Have ready some wide-necked glass bottles, with good-fitting corks and some wax to cover the corks with, in order to prevent any air from entering. The wax is prepared thus: 1 lb. common rosin, ¼ lb. beeswax, ¼ lb. tallow; pound the rosin fine, and cut the beeswax into shreds; put the rosin, wax, and tallow into an old tin, and melt the mixture gradually over the fire; boil it gently for 5 minutes, stirring it well with a smooth, flat stick. It must be kept hot enough to run easily while being put on the corks. Fill the bottles with fruit, and set them in a boiler of warm water (not hot) up to their necks, without letting any water enter the bottles; have some warm syrup ready, made in the proportion of ¼ lb. loaf sugar to 1 pint water, boiled 10 minutes, and then allowed to cool until lukewarm; fill the bottles with this syrup, and let it cover the fruit, just leaving enough space for the cork to fit in. The bottles must not be corked. Set the boiler on the fire; a little straw should be placed on the bottom of the boiler to prevent the bottles from cracking. When the water has boiled for 10 minutes, take one bottle out at a time, cork it at once, and run the wax all over the cork, spreading it evenly with the flat stick, being careful to cover every part, lest the air should enter, and so peril the safe keeping. Gooseberries will require 10 minutes’ boiling; and raspberries, strawberries, and currants about 5 minutes. Plums must have ¼ hour if large. Whatever fruit is done in this way must be thoroughly heated through, and then rendered air-tight. Should there be a flaw in the glass bottle, it will probably crack while in the boiling water; but these unpleasant accidents have to be put up with. This mode of bottling fruit is very good when the fruit is required to be kept as whole as possible. Another method is to allow ¼ lb. sugar to each lb. of fruit. Put the sugar in a preserving pan, with sufficient hot water to moisten the bottom well and help the sugar to melt. When all the sugar is melted, put in the fruit, and let it boil rapidly for 10 minutes; if raspberries or small fruit, 5 minutes is enough. It does not need skimming. Have some hot jars or bottles ready, and pour the boiling fruit into the hot bottles; cork directly each one is filled, and wax it over, or paste 3 layers good paper over each bottle. When dry, these 3 layers of paper will be equal to parchment, and are sure to exclude the air. The reason why the fruit must be put into the bottles boiling hot is because the heat expels the air contained in the bottles, which must be secured immediately they are filled, else the air will rush in directly they begin to cool. Having the bottles in a bath of hot water before filling them with the hot fruit prevents the glass cracking. The bottles need not be dried, but a good shake must be given to free them as much as possible from the water. For green gooseberries or rhubarb, it is better to use ½ lb. sugar to 1 lb.