480 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 

 IMPKOVED PEEPAKATION OF CUEKANT JELLY. 



A leadino- chemical journal in Pai'is does not disdain to give 

 to the world a formula for the preparation of currant jelly 

 " in the cold," which it considers to be a very great improve- 

 ment over other methods, as it preserves entirely the natural 

 taste of the fruit. For this purpose Ave take eleven pounds 

 of white currants and a fourth or fifth part, by weight, of the 

 red, according to the color desired, or the whole may be ei- 

 ther red or white, as preferred. If the flavor is liked, one 

 pound of raspberries may be added. The currants are to be 

 stripped from the stems, and the raspberries carefully picked 

 over, those recently gathered being the best. The fruit is to 

 be mashed, and the juice squeezed out, either through a cloth, 

 or, still better, by means of a small press. 



The juice thus obtained is placed in an earthen vessel, and 

 deposited in a cool place or in a cellar, when fermentation will 

 sooner or later take place. At the end of about twenty-four 

 hours all the froth produced by the fermentation, which will 

 cover the whole surface, is to be removed, and the juice to be 

 strained by means of a flannel bag or filtering-paper. The 

 juice is then to be weighed, and an equal weight of finely 

 powdered white sugar to be added. If rasj^berries are used, 

 the quantity of sugar is to be reduced one tenth. The juice 

 and sugar are to be carefully mixed, and then placed in jars. 

 At the expiration of twenty-four hours a jelly of perfect 

 transparency will be formed, which can be preserved for a 

 long time by simply covering it as with ordinary jellies and 

 preserves. It should, however, be protected from the action 

 of moisture. 9 JB, 18'72, xliv., 25. 



PEOPEIETY OF WASHING BUTTEE. 



In reference to the i^reparation of good table butter, Dr. 

 Wilkens Posrarth remarks that there is a rather common be- 

 lief that the process of washing injures its peculiar fine flavor, 

 and renders the butter more* perish able. The former part of 

 the proposition Dr. Pogarth admits ; yet, thinking the use of 

 fresh water indispensable for removing the milk and harden- 

 ing the butter, he recommends its application directly in the 

 churn, avoiding working and kneading by hand or spatula. 



