WEST MICHIGAN FRUIT GROWERS' SOCIETY. 97 



half pound to one pound makes them about right. This process I think emi- 

 nently desirable for all kinds of small fruits. 



The currants with their nutritious and medicinal qualities are just -what 

 we need during the heated term. The red currant is unequalled for jelly — it 

 seems designed for that. The black currant makes a very delicious canned 

 fruit. Few persons, I think, are aware how entirely delightful they are in 

 this way, or they would be more extensively grown and used. They lose in 

 cooking the musky aroma so disagreeable to many. Wash them well in 

 tepid water before cooking, during which process the natural aroma under- 

 goes an entire change, and when done they are simply perfect. 



Gooseberries are excellent, canned with plenty of white sugar. "When 

 done a beautiful, clear jelly is formed among the berries, which is quite as 

 delightful to the eye as the taste. 



Blackberries, raspberries, whortleberries, cranberries — indeed all of the 

 edible berry family — are greatly relished and are very healthful. 



Last but not least I mention the fruit of the vine. Superior to all of the 

 small fruits is the grape in healthful qualities and nutrition. I have read 

 that one might subsist on grapes alone — that they contain all of the qualities 

 necessary to sustain human life. Be that as it may, we all know that they 

 will allay hunger and thirst. We only wish we could preserve them in a fresh 

 state at least half of the year, that we might have all we wish to eat. Yet we 

 are thankful we can save this useful fruit by cooking, that we may have it the 

 entire year. For canning grapes have two dishes — slip them out of the skins, 

 drop the pulp containing the seeds into one dish and the skins into the other. 

 After this is done put the pulp into a preserving pan and boil until the seeds 

 are set free. They will then drop to the bottom of the pan. Pour the pulp 

 from the seeds, add to the skins and boil until tender, adding one-half pound 

 of sugar just before removing from fire — then can. Grapes put up in this way 

 are unsurpassed for sauce. This also makes one of the most delicious pies 

 imaginable. 



A good supply of fruit jellies is greatly appreciated. They are essential in 

 sickness and we enjoy them in health. The juices of fruits for jelly-making 

 should be reduced nearly to proper consistency by boiling twenty or thirty 

 minutes, removing the scum; then add the sugar, boil a few minutes more, 

 and it is done. Three-fourths pound of sugar to one pint of juice is enough 

 for most fruits, excepting the red currant, which requires one pound. By 

 this process you do not lose sugar by skimming it away, the jelly will be 

 clearer, lighter colored, and finer flavored. 



I would recommend the putting up of fruit syrups. A few bottles of black- 

 berry, raspberry, strawberry, or other fruit syrups are very useful and add 

 greatly to the comfort of a family. The juice of any good fruit boiled down, 

 'with sufficient sugar to make it rich enough to keep, is useful in many ways. 

 It is nice for flavoring sauces and creams. A tablespoonful in a glass of cold 

 water makes a delightful beverage when the mercury is at 90. They are also 

 useful in preparing relishes for invalids. 



Let us not only prune, cultivate, and care for these delicious and healthful 

 fruits, that our tables may be bountifully supplied, but let us have the lovely 

 flowers, with their incense-laden cups, to perfume and adorn them, that our 

 thoughts may be raised from these material things upward to the great source 

 of all beauty and goodness, that we may grow into better types of man and 

 womanhood. We who dwell in the country have many things wherewith to 



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