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Literary
September 28, 1803
The National Intelligencer And Washington Advertiser
Washington, District Of Columbia
What is this article about?
Description of a fruit preservation method awarded a ten-guinea premium by the Dublin Society to Signior Ignacio Buenegna. Involves picking fruit early, drying, wrapping in paper or straw, and sealing in jars with lute to exclude air, stored in a temperate cellar, completed in the last quarter of the moon.
Merged-components note: Sequential reading order and direct continuation of the article on methods of preserving fruit.
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Full Text
Method of preserving fruit of different kinds, in a fresh state about twelve months; for which a premium of ten guineas was given by the Dublin Society, to Signior Ignacio Buenegna.
It is necessary to pull the fruit two or three days before you begin the process.
Take care not to bruise the fruit, and to pull them before they be quite ripe.
Spread them on a little clean straw, to dry them. This is the best done on a floor, leaving the windows open to admit fresh air, so that all the moisture on the skin of the fruit may be perfectly dried away.
Pears and apples take three days; strawberries only twenty-four hours.
Take the largest and fairest fruit. Chuse a common earthen jar, with a stopper of the same, which will fit close. There must not be more than a pound (of strawberries) in each jar.
The pears and apples, when sorted and dried, must be wrapped up separately, in soft wrapping paper. Twist it closely about the fruit. Then lay clean straw at the bottom, and a layer of fruit; then a layer of straw ; and so on. till your vessel be full : but you must not put more than a dozen in a jar : if more, their weight will bruise those at the bottom.
Peaches and apricots are best stored up, wrapped each in soft paper, between the fruit, and also the layers. Grapes must be stored in the jar, with fine shredded paper, which will keep one from touching the other, as much as possible.
Five or six branches are the most that should be put into one jar; if they are not so many : for it is to be understood. that whenever you open a jar, you must use that day. all the fruit that is in it.
Strawberries, as well a peaches, should have fine Shred paper under, and between them, in the place of straw. which is only to be used for apples and pears. Put in the strawberries and the paper layer by layer. When the jar is full put on the stopper, and have it well luted round, so as perfectly to keep out the air. A composition of rosin, or grating wax, is best; let none of it get within the jar, which is to be placed in a temperate cellar. Be sure to finish your process in the last quarter of the moon.
Do not press the fruit ; as any juice running out, would spoil all below.
It is necessary to pull the fruit two or three days before you begin the process.
Take care not to bruise the fruit, and to pull them before they be quite ripe.
Spread them on a little clean straw, to dry them. This is the best done on a floor, leaving the windows open to admit fresh air, so that all the moisture on the skin of the fruit may be perfectly dried away.
Pears and apples take three days; strawberries only twenty-four hours.
Take the largest and fairest fruit. Chuse a common earthen jar, with a stopper of the same, which will fit close. There must not be more than a pound (of strawberries) in each jar.
The pears and apples, when sorted and dried, must be wrapped up separately, in soft wrapping paper. Twist it closely about the fruit. Then lay clean straw at the bottom, and a layer of fruit; then a layer of straw ; and so on. till your vessel be full : but you must not put more than a dozen in a jar : if more, their weight will bruise those at the bottom.
Peaches and apricots are best stored up, wrapped each in soft paper, between the fruit, and also the layers. Grapes must be stored in the jar, with fine shredded paper, which will keep one from touching the other, as much as possible.
Five or six branches are the most that should be put into one jar; if they are not so many : for it is to be understood. that whenever you open a jar, you must use that day. all the fruit that is in it.
Strawberries, as well a peaches, should have fine Shred paper under, and between them, in the place of straw. which is only to be used for apples and pears. Put in the strawberries and the paper layer by layer. When the jar is full put on the stopper, and have it well luted round, so as perfectly to keep out the air. A composition of rosin, or grating wax, is best; let none of it get within the jar, which is to be placed in a temperate cellar. Be sure to finish your process in the last quarter of the moon.
Do not press the fruit ; as any juice running out, would spoil all below.
What sub-type of article is it?
Essay
What themes does it cover?
Agriculture Rural
What keywords are associated?
Fruit Preservation
Dublin Society
Premium
Strawberries
Apples
Pears
Peaches
Apricots
Grapes
Cellar Storage
What entities or persons were involved?
Signior Ignacio Buenegna
Literary Details
Author
Signior Ignacio Buenegna
Subject
Method Of Preserving Fruit Of Different Kinds, In A Fresh State About Twelve Months
Key Lines
It Is Necessary To Pull The Fruit Two Or Three Days Before You Begin The Process.
Take Care Not To Bruise The Fruit, And To Pull Them Before They Be Quite Ripe.
Spread Them On A Little Clean Straw, To Dry Them.
Be Sure To Finish Your Process In The Last Quarter Of The Moon.
Do Not Press The Fruit ; As Any Juice Running Out, Would Spoil All Below.