The art of conserving / by Vere Galway.

  • Vere Monckton-Arundell, Viscountess Galway
Date:
1905
Catalogue details

Licence: In copyright

Credit: The art of conserving / by Vere Galway. Source: Wellcome Collection.

    19/68 page 11
    then add the necessary sugar to the juice, boil it quickly, skimming it the while. Time for cooking is according to the amount of water contained in fruit. It is ready as soon as the juice falls in thick drops from the spoon. XXI. The rest of the fruit makes very good jam. XXII. The remaining food after a meal can also be kept. The wider glasses and irons are especially adapted for this. HOW TO KEEP THE GLASSES AND THEIR CONTENTS AFTER STERILIZATION. The glasses containing sterilized food are best kept in a dark, cool place, and during the first week should be frequently examined, to see if the covers remain on firm, and the syrup clear. After the first week they need only be examined occasionally. Should anything be wrong, the cover gets loose and the juice is not clear. In such a case it would be necessary to sterilize it another 5 minutes. HOW TO OPEN THE GLASSES. If a glass is required to be opened, take hold of the india- rubber band at the projecting point, and draw it slowly away till the air enters. PRESERVATION OF THE INDIARUBBER BANDS. These must not be exposed to draught or severe cold, they are best kept in a cardboard box, or hung on a string. HOW TO STERILIZE AND USE MILK FOR INFANTS. The following “ Rules ” have been examined and approved by the Government Medical Directors in Dusseldorf, and also the Royal College of Science. (a) RULES. I. A child not a year old should be fed seven times. II. The milk should be thinned according to a doctor's advice, either with oatmeal water or barley water, and sweetened with sugar.
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