LESSON FOR THE FARM HOME 



Published semi-monthly throughout the year by the New York State College of 

 Agriculture at Cornell University. Entered as second-class matter October 13, 1911, 

 at the post office at Ithaca, N. Y., under the Act of Congress of July 16, 1894 



L. H. Bailey, Director 

 Course for the Farm Home, Martha Van Rensselaer, Supervisor 



VOL. I. No. 15 ^™AY'^ 1912^* ^°°° SERIES No. 3 



PRINCIPLES OF JELLY-MAKING 



N. E. GOLDTHWAITE 



(University of Illinois) 



The process of jelly-making appears to be simple enough, merely a 

 matter of cooking fruit juice and sugar together until the whole mass 

 " jells " on cooling. However, as ordinarily practiced, this process may 

 be attended by uncertain results, because so little is known generally 

 concerning the why of jelly-making. 



In the hope of learning more concerning the why of the process, and in 

 the hope also of detennining as exactly as possible the conditions neces- 

 sary for the making of fruit jellies and hence of being able to lay down 

 rules that would always work, the Department of Household Science of 

 the University of IlHnois undertook in its research laboratory, some two 

 years since, a series of systematic experiments in jelly-making.* By 

 courtesy of that department the Cornell Reading-Course for the Farm 

 Home at the New York State College of Agriculture is now reprinting 

 this bulletin for circulation in New York State. 



As results of these experiments, it has been shown, first, that in the 

 making of fruit jelHes there are several factors to be considered; second, 

 that it is the understanding or misunderstanding of these factors which 

 leads to success or failure; and third, that, whereas no hard and fast rules 

 can be laid down for jelly-making as practiced in the home because of 

 the variableness of fruit juices, yet these experiments have developed 

 some principles, which, if inteUigently grasped and applied, should lead to 

 the making of ideal fruit jellies. 



*The scientific data determined in connection with thes? experiments have been pub- 

 lished in two articles which may be found in the Journal of Industrial and Engineering 

 Chemistry, Vol. I, pp. 333-344. and Vol. II, pp. 457-462. 



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