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To Preserve by Alcohol

Strong alcoholic liquors are used to prevent No. 1634, and will retain their fresh flavor decomposition in both vegetable and animal almost, if not entirely, intact. Raspberries, bodies. They penetrate the substances, com- strawberries, &c., are kept in better condition bine with its juices, and as the organic tissues by adding 1/2 pound white sugar to each pound adding & pound white sugar to each pound have less attraction for the spirituous mixture, of fruit, letting them come to the boil, and it escapes and the tissues themselves shrink then filling the cans quite full, soldering the and harden in the same way as when salted. lid of the can immediately. The hot fruit Alcohol also obstructs change by seizing upon the oxygen in the atmosphere, in virtue of its superior attraction for that gas, thus preventing it from acting upon the substance to be preserved. will, to all intents, expel the air from the can.

No water should be used with fruits, except in cases where a little is necessary to dissolve the sugar, as it tends to render them insipid.

Most vegetables can be kept in cans in this way, omitting the sugar, and scalding them in water sufficient to cover them.