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Food

1860

Apples, Peaches, Lemons, Oranges, Tomatos, &c. to keep in their natural state

Take Rosin, 10 lbs.; Lard, 10 oz.; Tallow, 10 oz.; Beeswax, 10 oz.; melt them and stir well together. Rub the fruit over with some fine whiting, which prevents the mixture from adhering to the fruit and allows it to be broken off when you wish to use the fruit, saving the coating for use again, then dip the fruit into the mixture when in a fluid state and rather warm, but not boiling, raise it out of the mixture, holding it a moment until cool, and you have your fruit as safe as it would be in an air-tight can, and even more so, for not a particle of air is about it. This is applicable to Apples, Peaches, Pears, Lemons, Oranges, Tomatos, Melons, and I have no doubt Grapes, if first wrapped in Tissue paper; Apples and Pears can be dipped by the stems or a little stick in place of the stem. Oranges and Lemons can have a sliver stuck into the peel side-ways, not to
penetrate the pulp, then cut off with a pair of shears, but Peaches and Tomatos must have a thread looped over them. All of the hard fruits, such as Apples and Pears, can be packed away in boxes or barrels, but the softer kinds must be laid on shelves or boxes with shelves in them to prevent smashing down, and thus loose them. This composition makes just as good a preparation as can be made to seal up air-tight cans or bottles, pouring it around the can and dipping the neck of the bottle into it. A patent has been secured for a composition for this purpose, but of different proportions, but the agent, at the Ohio State Fair in'59, had such poor success in selling rights at $3, that he reduced the price to 25 cts. and still but few would take hold of it, so that I think not much more will be done with the patent. The patented proportions are, rosin, 5 lbs.; lard or tallow, 8 oz.; beeswax, 4 oz.; but I do not think them as good as the one first given as his cracks off too freely. The patentee, is John K. Jen-.
kins, of Wyoming, Pa. and the patent was issued Dec. 8,'58.

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