ipiS 



Apple-Apricot Jelly Stock 



1. Prepare apple-jelly stock as above. 



2. Prepare an apricot stock by pit- 

 ting, covering the fruit with water, 

 boiling, pressing, etc., as directed for 

 the apple stock. If apples are not in 

 season witli the apricots, the apricot 

 juice may be sterilized and stored until 

 suitable apples are available. 



3. Combine equal quantities of the 

 apple and apricot-jelly stocks and test 

 for jelly-making properties as directed 

 for apples. If too little pectin is pres- 

 ent, boil down the mixed juices until 

 a satisfactory jelly can be made. 



4. Filter through a jelly bag. 



5. Sterilize in jars, bottles or cans 

 as directed for apple-jelly stock. 



Loganberry Jelly Stock 



1. Crush the berries. 



2. Bring slowly to boiling and boil 

 one or two minutes. 



3. Press out the hot juice. 



4. The residual pulp may be mixed 

 with a little water, boiled ten minutes 

 and pressed. The first and second 

 juices may be combined or kept sepa- 

 rate. The best jelly is made from the 

 first juice alone, although a good jelly 

 usually results from combining the two 

 portions. 



5. Test for jelly-forming power by 

 making a trial glass of jelly. 



6. Filter and sterilize. 



Other berries may be treated sim- 

 ilarly. A blend of equal quantities of 

 loganberry and strawberry-jelly stocks 

 may be used. In the same way, many 

 other combinations of different fruits 

 may be prepared; e. g., pineapple-apple, 

 peach-apple and raspberry-loganberry, 

 etc. 



Making Jelly From Jelly Stocks 



Jelly is made from the sterilized 

 juices in the same way as from the 

 juice from freshly-boiled fruits. The 

 following directions will give good re- 

 sults if the juice contains sufficient 

 pectin and acid. 



1. To each cup of juice add one cup 

 of sugar. 



2. Heat to boiling and boil until the 

 liquid will sheet from a large cooking 

 spoon or until the liquid boils at 220 

 degrees Fahrenheit, as indicated by a 

 chemical thermometer inserted in the 

 boiling liquid, or until the hot liquid 

 tests 60 degrees Balling or 32 degrees 

 Baume. The jelly is then ready to pour 

 into glasses or jelly molds. 



In small laboratory tests, the follow- 

 ing yields of jelly stock per 100 pounds 

 of fruit were obtained: Apples, 10 

 gallons; currants, 10 to 12 gallons; 

 blackberries, 8 to 10 gallons; logan- 

 berries, 12 gallons. The yields will of 

 course vary greatly with the ripeness 

 and other condition of the fruit used. 

 The results given, therefore, are merely 

 approximate. 

 Commercial Production of Jelly Stocks 



Large quantities of apple peels and 

 cores go to waste or are used for vin- 

 egar making. This material could be 

 extracted in steam - heated kettles, 

 cleared in wine or fruit-juice filters, 

 and sterilized in the ordinary "Sani- 



BETTER FRUIT 



tary" fruit cans or in metal-capped 

 bottles in much the same way that 

 fruits and fruit juices are now prepared 

 commercially. Sound windfall and cull 

 apples could be used in the same way. 

 Similarly, loganberries too soft for can- 

 ning could be used. Cull oranges and 

 the waste peels of lemons from fac- 

 tories making citric acid are also suit- 

 able for producing jelly stocks. Culls 

 from many varieties of fruits could be 

 made into stock and blended with apple 

 or loganberry-jelly stocks to give a 

 great variety of jelly materials. With 

 proper advertising, these jelly stocks 

 should find in time a market for use in 

 the household and bakers' supply fac- 

 tories. Such jelly stocks could be used 

 instead of gelatine for desserts, and 

 would be more palatable and of higher 

 nutritive value than jellies made with 

 gelatine. These points would have con- 

 siderable advertising value. A ton of 

 apples would produce at least 150 gal- 

 lons of jelly stock, and this at a whole- 

 sale price of 8 cents per quart in quart 

 cans would bring $48 per ton for the 

 fruit. Loganberries will produce at 

 least 200 gallons per ton. This at the 

 above rate would bring $64 per ton. 

 It should be possible to sell a No. 2y2 

 fruit (30 fluid ounces) can at a retail 

 price of 15 cents. One No. 2V2 can con- 

 tains enough juice for approximately 

 five 6-ounce glasses of jelly, making a 

 cost of 3 cents per glass for the jelly 

 stock. The sugar for each glass of jelly 

 would cost about 2 to 3 cents, depend- 

 ing on the price of sugar. Thus the 

 total cost for material per 6-ounce glass 

 would be in the neighborhood of 5 or 

 6 cents. Where the jelly stock is bought 

 in cans by the housewife and made into 

 jelly as needed, it is not necessary to 

 have a large supply of jelly glasses. 

 Dried Fruits as Jelly Stock 

 Apple peels and cores are dried and 

 used extensively by commercial jelly 

 factories. Ordinary dried apples can 

 be used for the same purpose. The 

 dried fruit is soaked in water until it 

 reaches its original volume. The fruit 

 is then boiled until tender. The juice 

 is pressed out, filtered and made into 

 jelly in the usual way. Dried berries, 

 lemon peels, etc., can be used in a sim- 

 ilar way. Fruits lose flavor during the 

 drying process, however, and jelly 

 made from such material is poorer in 

 quality than that made from the juices 

 prepared from the fresh fruits. 



Apples Are Food and Medicine 



Tlie apple in its composition consists 

 of vegetable fibre, albumen, sugar, gum, 

 chlorophyll, malic acid, earthy lime 

 salts and phosphates. Food chemists 

 have placed it on record that apples 

 contain phosphates more abundant than 

 any other edible product. The juice of 

 apples becomes converted within the 

 body into alkaline carbonates, and will 

 neutralize acid products of indigestion 

 or gout. The acid of apples (malic and 

 tartaric) are of signal use for persons 

 of sedentary habits whose livers are 

 torpid; they serve to eliminate from the 

 body noxious matters which would, if 

 retained, render the brain heavy and 



pitnrit'iw 





Page 15 



SULPHUR 



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For Lime Sulphur Solution, use our DIA- 

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 solution. 



San Francisco Sulphur Co. 



624 California St. San Francisco, Cal. 



We are equipped to make immediate shipment. 

 Send for illustrated booklet, price list and samples. 

 Telephone Kearney S71 



9 CORDS IN 10 HOURS 



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Folding Sawing Machine Co.,161 W.Harrison St.,Chicago,lil. 



dull, and work other mischief. Some 

 such experience has led to our taking 

 apple sauce with roast pork and similar 

 rich dishes. 



The digestion of a raw apple when 

 ripe occupies only eighty-five minutes. 

 A French physician has lately discov- 

 ered that the bacillus of typhoid fever 

 cannot live beyond a very short time 

 in apple juice, and he therefore advises 

 persons who reside where drinking 

 water is not beyond suspicion to add a 

 little cider or crude apple juice to it. 

 Francattelli, an Italian physician, fa- 

 mous in his day, gives as a recipe for 

 apple-water to be drunk during fever 

 the following: "Slice up thinly three 

 or four apples without peeling them. 

 Boil these in a clean saucepan with a 

 quart of water and a modicum of sugar 

 until the slices become soft; then strain 

 the apple-water through a piece of mus- 

 lin into a jug, and serve it cold to the 

 patient. If desired a small cutting of 

 the rind from a lemon may be added to 

 give flavor." Among the Thebans of 

 old the apple was held sacred to Her- 

 cules. The medicinal properties of the 

 apple are many and important, and are 

 well summarized in the couplet which 

 tell that one apple a day will keep the 

 doctor away. It is, besides a delicious 

 and economical article of food, whether 

 eaten raw or cooked, with or without 

 the accompaniment of other fruits. — 

 The Fruit World. 



