which is held a piece of the medicated wax described in Formula 1, which, melting, runs down upon the paper and is absorbed by it. A little practice will de- termine the amount of wax that should be melted off from time to time. When the upper sheet is saturated it is taken off, and one below is treated in same man- ner. This paper will be found very useful in making small pipes air-proof, also for tying up the necks of bot- tles, covering preserve jars, and for enveloping tobacco, eggs, fruits and others substances that require to be kept from air, replacing generally tin foil and similar substances. The elixir (made as in Formula 1), when allowed to cool a suflScient time, will make this wax. White or manilla sheets may be used. TO CAN FRUITS, BERRIES AND TOMATOES BY THE HOT AIR GENERATED FROM OVEN OP STOVE OR RANGE. First select jars that are perfect in every respect, and rinse them with hot water, pouring water in slowly and shaking around inside of jar gradually, so that the jar won't break ; then pack the raw fruit as compactly as possible, whole or cut, in the jars up to the first rim (working down fruit on each side with a silver plated knife or handle of spoon — never use any other metal), pour in your hot syrup, filling jars within one inch of the top; place tin covers on jars, or a piece of sheet iron, or a flat tin with a weight on, to keep cover from coming off (but not the lid of jar, as it may scorch) ; then place jars in the fruit racks, or in a dripping pan with a little warm water in it, and a cloth at the bottom to set jars on ; don't let jars touch each other ; set them in a moderately hot oven and almost close door of oven; then set on full heat and leave in until syrup in jars beads on top ; it generally takes from fifteen to thirty minutes, according to the condition of the fruit — ^thig means from the time you have a good heat in your oven. Make syrup as follows: For sweet fruit, one- half pound of sugar to three-quarters of a pint of water to a quart jar, or five quarts of water to six pounds of sugar to a dozen jars; for very sour fruit, three-quarters of a pound of sugar to a pint of water, or six quarts of The Complete Cook Book. 271 water to nine pounds of sugar to a dozen quart jara; let syrup come to a simmer. After leaving fruit in oven as described above, take out the jars and pan from oven, leaving the jars in the pan, and pour boiling syrup quickly over the fruit in jars; to fill up the jars, work down on each side with a silver-plated knife and seal jars air-tight. Put fruit in a dark place, and in a room with temperature from forty-five to seventy degrees. One coflfee-cupful of sugar is a half pound. To temper jars before placing them in an oven, allow medium hot water to run on the outside of jar slowly after fruit is in it for about a minute. It is always best to boil your empty jars before can- ning, by allowing them to heat up gradually. If the oven is very hot, don't fasten the door entirely. A good way to seal jars or bottles is to get a bladder and fit it snugly over the mouth and sides of the jars and seal tightly by using sealing wax or the white of an egg or white wax, or you can put a cork into bottles and seal with sealing wax, and after it dries, if you tie three folds of cotton batting around, it will surely be air-tight. When pouring your syrup over the last time, overflow jars so as to overflow the air bubbles. You can use more or less sugar to make syrup. It is best to use a large pan to set jars in, instead of the racks in using this method. TO TEST TO SEE IF AIR-TIGHT.

AI-modernized reading of the original text

which is held a piece of the medicated wax described in Formula 1, which, melting, runs down upon the paper and is absorbed by it. A little practice will determine the amount of wax that should be melted off from time to time. When the upper sheet is saturated it is taken off, and one below is treated in same manner. This paper will be found very useful in making small pipes air-proof, also for tying up the necks of bottles, covering preserve jars, and for enveloping tobacco, eggs, fruits and others substances that require to be kept from air, replacing generally tin foil and similar substances. The elixir (made as in Formula 1), when allowed to cool a sufficient time, will make this wax. White or manilla sheets may be used. TO CAN FRUITS, BERRIES AND TOMATOES BY THE HOT AIR GENERATED FROM OVEN OP STOVE OR RANGE. First select jars that are perfect in every respect, and rinse them with hot water, pouring water in slowly and shaking around inside of jar gradually, so that the jar won't break ; then pack the raw fruit as compactly as possible, whole or cut, in the jars up to the first rim (working down fruit on each side with a silver plated knife or handle of spoon — never use any other metal), pour in your hot syrup, filling jars within one inch of the top; place tin covers on jars, or a piece of sheet iron, or a flat tin with a weight on, to keep cover from coming off (but not the lid of jar, as it may scorch) ; then place jars in the fruit racks, or in a dripping pan with a little warm water in it, and a cloth at the bottom to set jars on ; don't let jars touch each other ; set them in a moderately hot oven and almost close door of oven; then set on full heat and leave in until syrup in jars beads on top ; it generally takes from fifteen to thirty minutes, according to the condition of the fruit — ^this means from the time you have a good heat in your oven. Make syrup as follows: For sweet fruit, onehalf pound of sugar to three-quarters of a pint of water to a quart jar, or five quarts of water to six pounds of sugar to a dozen jars; for very sour fruit, three-quarters of a pound of sugar to a pint of water, or six quarts of The Complete Cook Book. 271 water to nine pounds of sugar to a dozen quart jara; let syrup come to a simmer. After leaving fruit in oven as described above, take out the jars and pan from oven, leaving the jars in the pan, and pour boiling syrup quickly over the fruit in jars; to fill up the jars, work down on each side with a silver-plated knife and seal jars air-tight. Put fruit in a dark place, and in a room with temperature from forty-five to seventy degrees. One coffee-cupful of sugar is a half pound. To temper jars before placing them in an oven, allow medium hot water to run on the outside of jar slowly after fruit is in it for about a minute. It is always best to boil your empty jars before canning, by allowing them to heat up gradually. If the oven is very hot, don't fasten the door entirely. A good way to seal jars or bottles is to get a bladder and fit it snugly over the mouth and sides of the jars and seal tightly by using sealing wax or the white of an egg or white wax, or you can put a cork into bottles and seal with sealing wax, and after it dries, if you tie three folds of cotton batting around, it will surely be air-tight. When pouring your syrup over the last time, overflow jars so as to overflow the air bubbles. You can use more or less sugar to make syrup. It is best to use a large pan to set jars in, instead of the racks in using this method. TO TEST TO SEE IF AIR-TIGHT.

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