Gray & Hemingray Glass Works [Ad]

DIRECTION FOR USING GRAY & HEMINGRAY'S

Self-Sealing Bottles for Preserving Fruits, etc.

When the Fruit is placed on the fire for cooking (where it must be brought to the boiling point,) put the empty bottles in a separate vessel, cover them with cold water, and heat them gradually till they reach the boiling point.

After the Fruit is cooked sufficiently, take the bottles out of the hot water and fill them immediately - Cork and seal them up as soon as filled. Take the empty bottles out of the hot water only as fast as you fill them. Keep the Fruit hot till the bottles are filled and sealed up.

The Glass Caps can be placed under the stove, or any other convenient place, where the wax can be heated just soft enough to enable you to press the cap down on the shoulder of the bottle. Or, if the wax happens to be so soft as to be liable to run out over the bottle, place the cap on the table, and turn the bottle (after corking it) bottom upwards, press it down well into the cap, and let it stand thus a minute or two, till the wax hardens.

To take the cap off, the bottle may be inverted into a tin cup full of warm water, or placed near the fire until the wax softens.

For elegant appearance after being filled, the ease with which they can be washed and put away for use another year, and for lowness of price, these bottles are not rivaled by any TIN CANS in use. Being made of Glass, no injurious flavor is imparted to the Fruit, as is frequently the case with tin cans, particularly with Tomatoes and acid Fruits, that are frequently injured, and have an astringent taste when thus preserved, produced by the chemical action of the acids on the tin.

For sale by the single bottle, by the dozen, or by the hundred at Gulick & Tweed's market under the Bates House. H. F. West Agent for the State.