STATE POMOLOGICAL SOCIETY. lOI 



Apples can also be combined with other fruits which do not 

 jelly easily, like the peach. When used with grapes, the apple 

 juice helps prevent the grape from crystallizing, which so often 

 is a trouble in keeping grape jelly. 



CURRANT JELLY. 



Currant jelly will bring a higher price than any other. I 

 think raspberry and currant combined make even a finer jelly 

 than the currant alone. 



Currants are very easy to raise, with just a little work in 

 using hellebore at the proper season to keep down the currant 

 worms. It is a wonder to me that farmers do not raise more 

 currants than they do. 



Rhubarb is a valuable addition to the preserve department. 

 People who do not care for it alone, often like it in combination 

 with fruits. For instance, it can be used with strawberries and 

 raspberries, by cooking it a long time first with sugar until the 

 rhubarb is a rich jelly red and then just adding the berries to 

 the rich syrup and barely scalding them through. The rhu- 

 barb gives a rich body and the berries the flavor. When care- 

 fully cooked with about one-third rhubarb to two-thirds berries, 

 few people will even know the rhubarb is in it. 



RASPBERRY SHRUB. 



Raspberry shrub is also easily made on the farm where they 

 have good cider vinegar, and in these days of punch, which is 

 served so frequently, would find a ready market. 



The best of jelly can be spoiled for market by a cheap glass. 

 It is just the same in putting up berries, plums or other fruits 

 in jars. If they are all mushed together in a kettle and then 

 poured into a green glass jar they are not one-half as attractive 

 as when put into a white glass jar and cooked in the jar. Many 

 people make a mistake in cooking berries too long, which hurts 

 both color and flavor. 



PICKLES. 



I have experimented also with chopped tomato pickles and 

 know one can easily find customers for that even in country 

 villages. The secret is to decide upon something you know 

 you can make first-class and then hunt up your market. If you 

 can make something a little better than any one else, stick to it 

 and you can gradually create a demand for it. 



