At a recent meeting of the Summit Co. (Ohio) Horticultural Society, Mrs. Claypole said she had used cotton and found that it had excluded the spores of the yeast fungus and consequently no fermentation could take place, but smaller spores of other fungi got in and caused the fruit to lose its flavor. The cotton was dried in the oven and cut into rings to use in the place of rubber. It must not be allowed to get moist, even from the liquid in the can. The rubber ring is the weak spot in canning. In ten or twelve months it loses its elasticity and soon after ceases to be a sure protection. Wax is perfectly safe to use. To open the can, lay a coal on the cover a few moments.