Skin and cut up the fruit, and boil it gently two hours in a porcelain kettle; add nothing to it but a little salt. Have ready enough clean bottles to contain the quantity to be stewed. Olive bottles are very convenient for the purpose, but common junk bottles are also good. Provide a tunnel, good corks, a coarse towel, a hammer, and a tin dish containing equal parts of rosin and shoemaker's wax. After two hours' boiling, set the kettle off; have the bottles ready warmed by standing near the fire so that heat will not crack them; put hot water into three or four at a time, shake it about, and drain it out; then fill the bottles with the hot tomato nearly far enough to meet the cork. If it does not -readily go through the tunnel, push it down with a stick or skewer. When you have filled these, put in the corks and hammer them down; take the coarse towel to protect your hands from the heat, and dip the mouth of the bottle into the melted sealing-wax. See that the cork is entirely covered by it. Set these aside, and do the rest in the same way. This is a convenient way for those who do not own the cans now so much used; and tomatoes put up thus, are as good months afterwards as if the fruit was just gathered. None but fresh and sound ones should be used. Set the bottles in a cool, dry place.