All fruits should be carefully sealed and kept in a cool, dry place. If the storeroom or pantry is very light, wrap each jar in green tissue paper or hang a dark curtain before the shelf, loosely, in order not to exclude the air. When canning fruit it is advisable to buy the best jars, preferably the self-sealing kind. The initial outlay may be a trifle more, but in the long run they will prove more economical, as the amount saved on a dozen jars will not offset the loss of a quart of fruit, to say nothing of the anxiety of the busy housewife, who is never quite sure that the rubbers are good and the tops air-tight. Then, too, they make unnecessary the use of paraffine, which adds considerable extra expense to the season's canning. All preserves, jellies, and solid conserves should be placed in open glasses or jars which permit the fruit to be taken out easily. After washing and drying the jars, all fruits should be labeled. A good plan is to make a schedule of the different varieties of fruit and check them off as soon as a glass has been used. In this way it is easy to ascertain just what is on hand, and the consumption can be regulated.