“Turning for relaxation to work in the garden in the warm sun, Susan thought over the year's experience and planned for the future. "I can but acknowledge to myself that Antislavery has made me richer and braver in spirit," she wrote Samuel May, Jr., "and that it is the school of schools for the true and full development of the nobler elements of life. I find my raspberry field looking finely--also my strawberry bed. The prospect for peaches, cherries, plums, apples, and pears is very promising--Indeed all nature is clothed in her most hopeful dress. It really seems to me that the trees and the grass and the large fields of waving grain did never look so beautifully as now. It is more probable, however, that my soul has grown to appreciate Nature more fully...."[80]”
A cook of roughly the same moment, setting down the same dish.
To preserve the juice of cherries, plums, peaches, and similar fruits, proceed as for jelly, but adding to each quart of juice half a pint of sugar instead of a quart as for jelly. If it is not desired to have the fruit juice transparent, the pulp of the fruit may be pressed to extract all the liquid.
Sources: The passage is from Alma Lutz, Susan B. Anthony: Rebel, Crusader, Humanitarian, free to read in full at Project Gutenberg. The recipe is from Parloa, Canned Fruit, Preserves, and Jellies of 1887, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, pear stamp.