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1036
Enquire within upon everything
·
Robert Kemp Philp
586
1630.
Covering
for
Preserves.
White
paper
cut
to
a
suitable
size,
dipped
in
brandy,
and
put
over
the
preserves
when
cold,
and
then
a
double
paper
tied
over
the
top.
All
preserves
should
stand
a
night
before
they
are
covered.
Instead
of
brandy,
the
white
of
eggs
may
be
used
to
glaze
the
paper
covering,
and
the
paper
may
be
pasted
round
the
edge
of
the
pot
instead
of
tied--it
will
exclude
the
air
better.
1631.
To
Bottle
Fruits.
Let
the
fruit
to
be
preserved
be
quite
dry,
and
without
blemish.
Take
a
bottle
that
is
perfectly
clean
and
dry
within,
and
put
in
the
fruit
in
layers,
sprinkling
sugar
between
each
layer,
put
in
the
bung,
and
tie
bladder
over,
setting
the
bottles,
bung
downwards,
in
a
large
stewpan
of
cold
water,
with
hay
between
to
prevent
breaking.
When
the
skin
is
just
cracking,
take
them
out.
All
preserves
require
exclusion
from
the
air.
Place
a
piece
of
paper
dipped
in
sweet
oil
over
the
top
of
the
fruit;
prepare
thin
paper,
immersed
in
gum-water,
and
while
wet,
press
it
over
and
around
the
top
of
the
jar;
as
it
dries,
it
will
become
quite
firm
and
tight.
1632.
Keeping
Apples.
Apples
for
keeping
should
be
laid
out
on
a
dry
floor
for
three
weeks.
They
may
then
be
packed
away
in
layers,
with
dry
straw
between
them.
Each
apple
should
be
rubbed
with
a
dry
cloth
as
it
is
put
away.
They
should
be
kept
in
a
cool
place,
but
should
be
sufficiently
covered
with
straw
to
protect
them
from
frost.
They
should
be
plucked
on
a
dry
day.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
