THE ANNUAL MEETING. 205 



people that they are what they are represented to be? Looking upon the 

 subject in this light, it seems as if there ought not to be one particle of fruit 

 wasted ; for in these ways of caring for it, it may be kept from year to year. 



It has been said here that on account of so much manufactured vinegar, 

 pure cider vinegar cannot be sold. This, I think, is a very great mistake ; for 

 we always ask our grocer for pure cider vinegar, and, because we cannot always 

 get it pure, we are driven to the farmer. Within the past few months we have 

 paid 32 cents per gallon for this material, Then would it not pay the farmer 

 better to make his cider (which he sells for from three to seven cents per 

 gallon) into vinegar, when he knows that one-third water can be added, thereby 

 increasing the quantity without injuring the quality? The people will buy the 

 pure, even though it be higher in price, if they can be assured that it is such. 



Again, we hear the question asked, "Can all kinds of fruit be jellied?" I 

 answer, they can, and without the aid of gelatine. I have tried all the wild, 

 cultivated, and imported fruits that I could obtain, and find all to make jelly 

 quite readily; there being most difficulty with the pear and elderberry. Some 

 of these fruits, such as the grape, currant, pie-plant, and gooseberry, are 

 preferable, if made when green, or just before ripening, as the jelly is colorless 

 and transparent, while the flavor is very fine. Colorless jelly mav also be made 

 from the Concord or any other blue grape when perfectly ripe, if the pulp 

 alone is used, and care taken that none of the coloring of the skin is left in. 

 This is one of the best and easiest made of jellies. 



Quince jelly can be made from the parings alone quite as nice as from the 

 whole fruit, although not so light in color. I have made solid jelly from this 

 fruit without boiling after adding the sugar, by stirring until the sugar was 

 thoroughly dissolved, and then set away to cool. This makes the lightest col- 

 ored quince jelly. In making lemon jelly, I first roll the fruit until soft, then 

 press out all the juice, and add an equal quantity of sugar, and boil 15 or 20 

 minutes. This will keep the year round. For the various uses we make of 

 jellies, different kinds of fruit are desirable. Those suitable for one purpose are 

 not for another. Some we require to be very sour, others only slightly acid, and 

 still others quite sweet. For some purposes we need very solid jelly, for others 

 quite soft; and in order to have all these qualities, we must use all kinds of 

 fruit. Perhaps there are no two fruits that can be used in more ways than the 

 apple and grape, the latter fruit making one of the most delicious preserves, if 

 taken when green, or just before it turns color for ripening. The grape is cut 

 in halves, and the seeds taken out. This may seem to some very tedious, but 

 not more so than preparing any other fruit. Both the ripe and green tomato 

 are used for preserves, which are very nice. 



I think that it will pay our fruit-raisers far better in the end to use up their 

 fruit in these ways than to grind it up into cider, or press it into wine by which 

 our men are made criminals, and their families paupers. What we ask is that 

 the fruit may be so preserved that the whole family can enjoy it without injury 

 to one single member of it. 



The following paper, by Dr. Conklin of Manchester, closed the discussion : 



Me. Peesident, — The subject that has been assigned me for discussion before 

 this honorable body by the president of the pomological society, of which I 

 have the honor of being a member, is one that especially interests the fruit 

 growers of Michigan, and that is, how to best utilize our fruits. 



What little I may have to say upon this subject will be in reference to the 

 more perishable varieties, namely : peaches and our smaller fruits. 



