516 ANNUAL REPORT OF THE Off. Doc 



sunshine, contains a greater proportion of sugar, than that ripened 

 in cold, damp weather, hence one may use one pint of sugar to one 

 of fruit juice one season, and the next year use one pint of the same 

 kind of juice to three-quarters of a pint of sugar. A syrup gauge 

 is invaluable here, for if it registers 25 degrees your jelly will be 

 just right. The general method of making jelly is too well known 

 to take time to describe here. The jelly should be placed in the 

 sun to "set," and then covered with a disc of paper dipped in para- 

 fine. 



Currant jelly may be made by the cold process,, and is more deli- 

 cate than when boiled, but does not keep as well. To make: measure 

 the juice, and take for every pint of juice one pint granulated sugar. 

 Dissolve thoroughly the sugar in the juice. Fill hot, sterilized 

 glasses with this, and place the glasses on a board in a sunny win- 

 dow. Cover the glasses with glass, and leave in the sunny window 

 until set. 



Many persons use parings and cores of fruit in jelly making. I am 

 not sure that this is always wise or economical. 



FRUIT JUICES. 



Sweet grape juice is particularly good as a drink. The juice should 

 be pressed from the grapes, sterilized, and placed in sterilized bot- 

 tles, using one gill water to one quart juice. Raspberry, blackberry, 

 strawberry and currant juices are made in the same way, using 

 half a pint of sugar to a quart of juice^ and in currants a pint of 

 sugar to a quart of juice. 



Cider. — To make good cider it is necessary to have the best kinds 

 of good fruit, and this is not always easy, because the culture of the 

 cider apple has been neglected of late. Most delicious ciders may be 

 made from crab apples. In England, cider is made from a wild crab 

 apple, which is too puckery and unpleasant to use otherwise, but the 

 juice is delicious and is often sold as champagne. It is not neces- 

 sary to say that all refuse and dirt should be carefully guarded 

 against in making cider. 



Perry is the expressed juice of the pear, and is not often made in 

 this country, pears being too expensive and rare, 



CANNING VEGETABLES. 



Lima beans and string beans should be slightly boiled, not cooked, 

 in clear water, and this water poured off. One will find the water 

 which is poured off quite green. Have the jars hot, pack as full as 

 l)ossible, with the beans; fill to overflowing with boiling water and 

 seal. Place in a wash boiler, fill with cold water up to the rubbers 

 and boil for three hours. Take cans out and tighten tops. In some 

 cases the rubbers will have pushed out in such a way as to render 

 a new rubber necessary. If after cooking the liquid does not cover 

 the beans, it is well to fill the can again with boiling water. 



Corn is canned in exactly the same way, except that it is not 

 boiled first, but jacked into jars cold. In using these vegetables, let 

 cold water run over them in the can for a few moments before taking 

 out. Tomatoes may be successfully canned in the same manner. 

 (See sample). 



