If hot fruit and syrup are poured into cold glass jars, they will immediately crack. Warm jars by placing them in hot water on the back of the stove, and when ready to fill stand the jars on a folded towel wrung out of hot water. A silver fork or spoon placed in the jar while it is being filled is also said to be effective in preventing cracking from heat. The jars must be overflowing full when the covers are put on, and great care should be taken that no air bubbles remain in the jar. To break these up, gently run a silver knife through the contents, just before the final filling up. If not quite enough syrup is on hand to fill the jars full to overflowing, a little boiling water may be poured in each. Seal while hot, screwing down the lids as tight as possible. Before they are quite cold, try if they can be screwed any tighter. If properly fitting covers and good, new rubbers were used, the jars will be sealed air tight, but if there is any doubt about this, let them stand on their heads over night. Those that show any signs of leaking will have to be opened and the contents heated over again, and put in jars with better fitting covers. Store all canned goods in a cool, dark and dry place. A paper bag slipped over each jar will help exclude light.-[A. G., Mass.