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Classic
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page 226
Stop up the bottles with cork and rosin, and put them into the trench in the
garden with the neck downwards; sticks should be placed opposite to where each
sort of fruit begins.
Cherries and Damsons
keep in the same way.
Currants may be scalded, as directed for gooseberries, the first method.
To keep Codlins for several months.
Gather codlins at Midsummer of a middling size, put them into an earthen pan,
pour boiling water over them, and cover the pan with cabbage-leaves. Keep them
by the fire till they would peel, but don't peel them; then pour the water off
till both are quite cold. Place the codlins then in a stone jar with a smallish
mouth, and pour on them the water that scalded them. Cover the pot with bladder
wetted, and tied very close, and then over it coarse paper tied again.
It is best to keep them in small jars, such as will be used at once when opened.
To keep Gooseberries.
Before they become too large, let them be gathered, and take care not to cut
them in taking off the stalks and buds. Fill wide-mouthed bottles; put the corks
loosely in, and set the bottles up to the neck in water in a boiler. When the
fruit looks scalded, take them out; and when perfectly cold, cork close, and
rosin the top. Dig a trench in a part of the garden least used, sufficiently
deep for all the bottles to stand, and let the earth be thrown over, to cover
them a foot and a half. When a frost comes on, a little fresh litter from the
stable will prevent the ground from hardening so that the fruit cannot be dug
up. Or, scald as above; when cold, fill the bottles with cold water, cork them,
and keep them in a damp or dry place; they will not be spoiled.
Another way.--In the size and preparation as above; when done, have boiling
water ready, either in a boiler or large kettle; and into it put as much
roach-alum as will, when dissolved, harden the water, which you will
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