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Feilding Star, Volume XIII, Issue 111, 17 March 1892, Page 2

' Mamma,' said the little one, 'what does cousin John do ?' ' He is a minister,' was the reply. ' I know, mamma, but what does he do on week days ?' And the little one's mother has given up the idea of making the matter really clear. The Indian Commissioner of Customs reports that but little opium is consumed in that country " owing to the growing influence of abstention societies, the 40,« 000 members of which neither smoke the drug nor tobacco, nor drink liquors of any kind." To bottle fruit.- -Place the fruit, previously wiped dry, into wide-mouthed bottles fill up with water, place them in a large saucepan— a fish kettle for choice — of cold water. Let the water boil, draw from the fire, and when cold take out the bottles, pour a little olive oil into each, cork down, and keep in a dry cup^ board. Some say the oil keeps out the air effectually, but we prefer to cork also Fruit for bottling should not be over ripe, and gooseberries are best green. They should be topped and tailed with the scis* sors, and care taken not to bruise the skins. Ehubarb is nice cut in pieces and bottled, but a flavouring such as lemon, vanilla, or essence of almond is necessary to improve the taste. Pumpkins and vegetable marrows make very nice jam, flavoured as the rhubarb. Three-quarters of a pound of sugar to lib of fruit is sufficient for all jams. Green peas and beans can be successfully bottled the same way as fruit.