1903 The still-room by C. Roundell

THE BOTTLING OF FRUIT AND VEGETABLES THE value of fruits bottled whole in such a way that they retain their natural form as well as their natural flavour is becoming more and more recognized, and fortunately science has kept space with the spread of this recognition, so that it is a perfectly simple matter for the owner of the smallest garden to bottle trouble. The methods adopted have for their object the destruction of the germs present in the fruit, through whose activity fermentation and decom- position usually result, and the subsequent exclusion of germs from the vessels in which the fruit bottles with air-tight stoppers are usually employed for this purpose, and several excellent varieties are in the market. In practically all of them, the top fits on the wide open mouth of the bottle and presses on a rubber ring. The tops are usually either held down by a metal screw ring or by a spring clip or wire bail. Of the bottles here illustrated, the Climax, May Queen, and Empress are manufactured by the Rylands Glass Company, of Barnsby ; whilst the others are dealt in by Messrs. E. Lee and Company, of Maidstone. Messrs. Lee are also responsible for an admirable apparatus or boiling pan for sterilizing 63 his fruit at the most trifling cost and is being preserved. Glass