As soon as you can handle them at all, dip the necks of the bottles into the melted rosin and wax, so as to cover the whole cork and bladder, and make it secure against the entrance of any air. If, in two or three months, a coat of mould should form on the top of the water, that will do no harm; on the contrary it will help to exclude the air, and for two months more will not hurt the fruit.
When about to use the fruit, take off the mould carefully, so as not to break it, then pour out the fruit and the water into a stew-pan, add some sugar, and stew it as you would fresh fruit for immediate use, and it will have the same flavor.
All sorts of plums, cherries, gooseberries, apricots, and even peaches, may be so preserved.
BAKED AND STEWED FRUITS.
These are economical, excellent, and healthy; and it is well worth while for every family possessing only a plot of ground large enough for two trees, to set out a pear and sweet apple tree.
Steamed Sweet Apples.
Wash and wipe a pailful of sweet apples; put them into a porcelain kettle, with cold water enough to come half-way toward the top, cover them and boil them slowly as possible an hour. Then try them with a fork, and turn down the upper side of those which lie on the top. If they are considerably softened, scatter a coffee-cup of brown sugar over them, cover them close, and let them remain boiling another hour. Very large apples need half an hour more.
Baked Sweet Apples.