... This last is a more common cause of failure than any other making jam, because, if toe slightest dampness is left on the glass of jar. the hot jam brings it out, and. alter a time, mouldy jam is the result. The best way is to have the jars or bottles washed ...

... One lb. of fresh butter, confined to crofters (special from Bev.MrWebster) —Mrs Mudie. Strawberry jam (special from Mrs Ouchterlony)—Miss Forrest. Blackberry jelly— Ist, Eliza B. Hunter, Bonnington ; 2nd, Jane A. Craig, Arbirlot; 3rd, Mrs Fearn, Three-mile ...

... for forty minutes. Remove the stalks from six pounds of sound blackberries, which are only just ripe, and put them into the stewpan containing the vinegar, with two pounds of chopped apple, from which the peel has been ' , moved, and after letting the ...

... Moir Bros., jar jams each, black currant, straw and rasps, (3 entries), Miss Lamb, Maur! ; by Mrs Yule,Mill or Old Maud, jar of strawberry jam, (5 entries, Mrs Bonner, Kirkhill, Maud : by Mrs William Farquhar, CraigiuilLjar of blackberry jam, (5 entries) ...

... AND APPLE JAM. Procure the blackberries (brambles) fresh as possible, see that they arc not dried the sun (those gathered in woods are far superior those taken from the dusty roads). pound of picked blackberries Jib. of loaf and Jib. of ...

... into a dainty dessert fruit afloat in luscious syrup. As to the blackberry, Its popularity is steadily on the increase, and to its many devotees it reigns a king of small fruits. Blackberry jam wants care in the making, or it Is apt to be full of hard, dry ...

... s MOM. Skin warn whilst it is boiling. - BLACIIIIWT AND JAN.—IMO a stewpaa pat an equal qnsntitv of picked blackberries and sharp devoured apples. that been O ared cored, and sliced :to ever. pound of mi ned fruit add !lb. of pseserric; sugar. Boil until ...

... of orange', apples. pineapple, and The fruit should be lee and ripe. Prepare the oranges as dmirribed above peel, core, and slice the apples; see tinned pineapple and cut it into neat shoes ; peel end nut the bananas. Remember cut apples soon go a bad ...

... hours. This makes an exceptionally delicioss pudding. Apples for keeping should be laid on a dry floor for three weeksmay then be packed away in layers, 1 1 i rl e a dry straw between them. Each apple should be rubbed with a dry cloth as it is put away ...

... HOME HINTS. Brackpmrey Jau.—Gather the blackberries on dry day. Pick, wash, and weigh the frui,and to every ‘glb. of blackberries allow Ilb. of ptfuninl sugar; put them into & preserving pan and let them boil gsnlzly for about throe-quarters of an hour ...

... the oven, % and st with crystallised violets _—hlae oO Serve cold. Jam tion ‘so AND 4A J addi palf 7 is greatly improved ‘by low place, sik f jot enarply flavoured apple jack fru of apples to every ie D Pat the wate Remove the stalks from ent ie core, and ...

... angelica. Serve cold. BLACKBERRY AND APPLE lAN.—Blackberry jam is greatly improved by the addition of some sharply Savoured apples. Allow half a pound of apples to every pound of ...