Page 14 



BETTER FRUIT 



October 



Parson's Warehouse of Medford. Insulated with Cabot's Quilt. 



Cabot's Insulating "Quilt" 



More Efficient than Cork Board 



AS PROVED BY THE 



United States Government Bureau of Standards Tests 



Quilt costs only one-fifth to one-seventh as much as cork board. 

 It is a cushion of dead air spaces. It is thoroughly sanitary— will 

 not get foul or rot, nor harbor insects or vermin. It is fire-resistant, 

 easy to lay and permanent. 



Send jor sample of Quilt and prices. 



SAMUEL CABOT, Inc., Manufacturing Chemists, Boston, Mass. 



f S. W. R. DALLY. Seattle 

 Northwestern Distributors-^ TIMMS, CRESS & CO.. Portland 



I THOMAS G. BUSH & CO.. Spokane 



Fruit Jelly Stock 



By W. V. Cruess, University of California, Berkeley 



IN making ordinary jellies, the juice 

 of suitable fruits is extracted by 

 crushing and boiling and then, after 

 clearing and the addition of sugar, 

 placed in glasses where it "jells." 

 When the fruit is available it may be 

 inconvenient to make jelly owing to 

 lack of time or to the high price of 

 sugar. In such cases, it will often be 

 found convenient and economical to use 

 the fruit to make "jelly stock." This 

 term is used for the fruit juice after 

 extraction and before the addition of 

 sugar. This jelly stock is quickly and 

 easily prepared and may be preserved 

 for any length of time. It remains 

 liquid and can be made into jelly at any 

 time when needed or when convenient. 

 The advantages of this method are that 

 it lessens the work during the fruit 

 season and distributes the work and 

 cost over the entire year. It is eco- 

 nomical of space and jars and obviates 

 the buying of large quantities of sugar 

 months before it is needed. It also 

 renders possible the making of blended 

 jellies with various fruits which ripen 

 at different times and thus increases the 

 variety possible. 



Fruits suitable for jelly stock: To 

 make jelly, a fruit must contain both 

 pectin and acid in sufficient amounts. 

 This is practically always the case with 

 the following fruits: Apples, some vari- 

 eties of plums, lemons, loquats, guavos, 

 cranberries, currants, blackberries, lo- 



ganberries and Eastern varieties of 

 grapes, such as Isabella and Concord. 

 These are all suitable for making jelly 

 stock. Other fruits are deficient in 

 either pectin or acid, or both. Among 

 these are apricots, peaches, pears, 

 plums, figs, oranges, strabwerries, 

 feijoas and most varieties of ripe Gali- 

 fornian (vinifera) grapes. These fruits, 

 in most or all cases, contain both pectin 

 and acid, though insufficient to produce 

 a satisfactory jelly alone. However, 

 when mixed with fruits containing a 

 surplus of the ingredient lacking they 

 may be used to produce excellent jellies 

 and the ingredients which they do con- 

 tain utilized. Oranges, apricots, straw- 

 berries or peaches, for example, if 

 mixed with lemons, apples, currants or 

 loganberries will make excellent jellies. 

 These may also be prepared like jelly 

 stocks and the material produced, while 

 incapable of yielding jelly alone, can be 

 blended with the jelly stocks, and 

 jellies made, similar to those made by 

 blending the fresh fruits, as described 

 above. 



General directions: The fruit is cut 

 into small pieces or crushed to facilitate 

 cooking and extraction of the pectin. 

 A small amount of water is added to 

 pulpy fruits. Very juicy fruits, such as 

 loganberries and currants, do not re- 

 quire the addition of water. The fruit 

 is boiled until tender and the hot juice 

 separated by pressing through a coarse 



cloth. A meat press is convenient for 

 this purpose. The hot juice is then 

 tested by adding sugar to a small por- 

 tion and making a trial glass of jelly to 

 ascertain if it contains sufficient pectin 

 and acid. If lieficient in these con- 

 stituents, it may be concentrated by 

 boiling down. When found satisfac- 

 tory, with or without concentration, it 

 is filtered through a jelly bag until 

 fairly clear. This juice may then be 

 sterilized in cans, jars or bottles and 

 stored away until needed for jelly 

 making. Jelly is made from this 

 sterilized juice in the usual way by 

 adding sugar and boiling down until the 

 proper consistency is reached. 



Specific directions are given below 

 for apple, loganberry and apple-apricat 

 jelly stocks. The directions given 

 below can readily be modified to suit 

 other fruits. 



Apple Jelly Stock 



1. Choose tart apples which are ripe, 

 but not overripe. Sound waste apple 

 cores and peels can also be used. Cut 

 in quarters or smaller pieces. 



2. Boiling: Place in pot or jelly 

 kettle and cover with water. Heat to 

 boiling and boil until tender. This will 

 usually require not more than fifteen 

 minutes' boiling. 



3. Pressing: Place the hot fruit in a 

 cloth, in a meat or fruit press and press 

 out juice. 



4. Testing: Test a small quantity of 

 juice as follows: Place one glass of 

 juice and one glass of sugar in a small 

 pot. Boil until the liquid sheets or 

 jells from a spoon. Pour into a glass, 

 where it should jell in less than an 

 hour. 



If the juice will not set, boil it down 

 to about one-half its volume and test 

 again. Most apple-jelly stocks will jell 

 without boiling down. 



5. Filtering: Heat the juice to boil- 

 ing and pour into a jelly bag. A felt, 

 flannel or other heavy cloth bag will 

 serve for a filter. The first juice which 

 filters through will be cloudy. Pour 

 this back and filter the whole lot until 

 fairly clear. 



6. Sterilizing: If the juice is to be 

 kept in jars or cans, scald these in boil- 

 ing water. Heat the filtered juice to 

 boiling and pour boiling hot into the 

 containers. Seal them hot and place on 

 their sides so that the caps will be 

 sterilized. 



If ordinary bottles are used, fill the 

 bottles with the hot juice. Cork with 

 corks sterilized ten minutes in boiling 

 water. Tie the corks down with 

 string. Bottles closed by metal caps 

 applied by a special machine may be 

 used. A small hand-power machine of 

 this kind can be obtained for a moder- 

 ate price. Place the bottles of hot juice 

 in a pot of hot water. The bottles 

 should rest on a wooden screen placed 

 in the bottom of the kettle to protect 

 them against breakage by direct heat 

 from the fire. The water should be 

 brought to a boil and boiled four or 

 five minutes. The bottles are then re- 

 moved and the corks coated with paraf- 

 fin. A wire basket to hold the bottles 

 can be made to fit the kettle and greatly 

 facilitate the work of sterilizing. 



