Fresh fruits are always to be preferred, but there are times and conditions which make it necessary to preserve them for future use. The chosen methods are canning, sterilizing, with or without sugar, and preserving, where a large quantity of sugar is used; or the natural water may be evaporated and the fruit protected from the air and dust.

To can fruits the first requisite is that they be perfectly fresh. The jars must be in good condition, with glass tops if possible, and the rubbers elastic. Everything must be heated to the boiling point; the lids and jars must not be handled, washed or wiped after they have been boiled. If the fruit is to be canned without sugar there is not much danger of failure; the use of even a little sugar makes the canning process much more difficult.

Fruit should form a part of every day's food; it should not be used simply for ornamentation, but as a part of the meal. The love of children for fruit of all sorts is almost universal. It is a healthful, natural craving that should be gratified. Give the fruits, however, as nearly fresh as pos sible, and not made deadly sweet with sugar. Sugar takes no part whatever in correcting an acid.