Strawberries are found by some difficult to can, but we have found it otherwise. Our wife has practiced canning this excellent fruit for, at least, fifteen years, and has met with no more failures in this than in other kinds. Her usual way is, to put the fruit in a porcelain kettle, with enough sugar to sweeten it to the tastes of the family - from one-fourth to one-third of a pound of sugar to a pound of fruit, depending upon the acidity of the fruit - and cook it sufficiently to thoroughly expel the air. Having the glass cans tempered by standing in hot water, she dips the boiling fruit into them, and immediately fastens on the covers. After the cans have cooled, she goes over them and tightens any covers that may be a little loose. Her loss probably does not exceed five per cent, of the whole, and is no greater with strawberries than with other species of fruit.

Until quite recently we had always practiced canning the Wilson's Albany, exclusively. So much sugar is required to render this very sour variety palatable when cooked, that it is too rich or strong to be really first rate. Two years since, our bed of Wilsons having failed we were obliged to can such varieties as we had, mainly Green Prolines, and Jucundas, less acid berries. When we came to use them, we were much surprised to find them far more delicious than the Wilson. Hereafter if we can the Wilson at all, it will be intermixed with Triomphe, Jucundas, or some other varieties, sweeter than Wilson.

One word in regard to sweetening fruit before canning it. This is done not with a view to its keeping better - for the keeping depends upon the exclusion of the air or oxygen, the acidifying agent, not upon the preservative virtue of the sugar, but because it is better to have the sugar cooked into the fruit, and it would be quite inconvenient to heat up the fruit again, after taking it from the can to cook in the sugar. - Am. Rural Home.