certain temperature for a certain time; (2) the absolute
prevention of any possible re-entry of air into the bottles afterwards.
The bottles must be hermetically sealed while in the steam or standing
in almost boiling water (see _Journal R.H.S._, vol. xxvi. part iii. p.
365).

BOTTLING OR CANNING IN SYRUP.--This is done by boiling together
at the rate of 3 lbs. of cane-sugar to 1 quart of water and the white of
1 egg; pour the fruit whole into the syrup while boiling, and continue
to boil together for only a few minutes, then pour into bottles or cans,
and stopper or seal air-tight immediately whilst boiling. Pears may be
preserved in the same way. Cheal, _Journal of R.H.S._, vol. xxi. 1.

PLUM JAM makes a rich preserve. Take equal quantities of fruit
and cane-sugar; boil quickly half to three-quarters of an hour, then put
into hot jars and cover well at once. Exclude the air as much as
possible. The colour of the flesh is said to make a difference in the
sale. Red jam is usually preferred, but greengage is also popular. Coe's
Golden Drop or Autumn Compote (September, hardy, fairly productive, but
the fruit often splits) are good for yellow ("Amber"--Dr Hogg) jam;
Belle de Septembre (September, "a good late cooking variety," good
bearer, but fruit prone to split) for crimson colour. Free-stones are
better than cling-stones. The following are free-stones: Bittern, Coe's
Late Red ("fruit small, good bearer, a very useful late cooking plum"),
Early Orleans, Early Transparent Gage, Old Greengage, Orleans, Oullin's
Golden Gage, Red Magnum Bonum, Comte d'Althann, Victoria. The following
are nearly so: Early Prolific, Czar, Cox's Emperor, Jefferson.

Belle de Septembre is a cling-stone. Damsons make good jam, the colour
being a dark rich red.

PLUM JELLY

Plums are rich in "vegetable jelly." 1. Boil alone for half-an-hour,
then strain the juice through a fine sieve or cloth; add 2 lbs. of
cane-sugar to each quart of juice, boil again for twenty minutes, pour
into jars and glasses, cover at once. A firm, clear and bright jelly
should result (Watson).

2. "During the preserving season I generally have a few pots of jelly
made from each pan of preserves without spoiling my jams. I make
currant, gooseberry, and plum jelly this way.

"For all common preserves I allow 3/4 of a pound of loaf-sugar to each
pound of fruit. The sugar must be broken small. Put the fruit and sugar
into your pan, let the sugar melt, then boil qui