244 



until the pulp is quite soft; add clean white sugar at the rate of 

 f pound to one pound of ealvces : bring again to the boil for about 

 10 minutes, skimming meanwhile the seium that forms on top. 

 The jam is then ready to ]nit in bottles which must be previously 

 heated ; when cool, cover the mouth of the bottle with a round of 

 paper previously moistened witli white of egg, and applied to and 

 overlapping the lips of the bottle. 



This bottling is efficient if the jam is intended for home con- 

 sumption in a relatively short time, but if it is intended to be 

 kept, or if it is made for sale, then it is essential that the jam 

 should be thoroughly sterilised. A very simple process of sterilisa- 

 tion was given in a leaflet of tlie " Board of Agriculture,'' (No. 250, 

 iMay 1911) but thoroughly efficient processes, with quite simple, 

 implements, are to be found in many test-<books which deal with 

 the preservation of food^products. Also, if intended for long keep- 

 ing, the proportion of sugar to fruit should be increased. 



To make the jelly of Eoselle, the same process is followed as 

 given for jam; only, when the fruit ha& been sufficiently cooked 

 to be quite tender, the whole is thrown on a fine sieve, and tlie 

 calyces, after removal of the seed-bags, are mashed so as to extract 

 the maximum of juice, whicli is collected below the sieve, and re- 

 turned to the pot for a further lioil, until it is found, on letting 

 fall a few drops of the hot l)rew on a cool plate, that they jellify. 

 The same proportion of sugar is used as for jam. 



An excellent syrup can also be made^of Eoselle — and an equal- 

 ly excellent wine, somewhat of the nature of a very superior cider. 

 This wine can be made without the addition of yeast and among 

 the reci]3es given l)y sundry writers, the following taken from 

 Quentin's " L' art de Conserver les fruits " is simple, and probably 

 as efficient as any: — "In a barrel containing 15 gallons of water 

 ^'dissolve 10 pounds of white sugar. Pour in the juice of 25 

 " pounds of calyces. Stirr well and leave to ferment for a couple 

 '" of days or until fermentation stops. Pour off the contents 

 '' through a filtering bag into another cask. If further fermenta- 

 " tion occurs in the latter, the bung-hole should be covered with a 

 " cloth onlv. If no fermentation ta.kes place the bung may be 

 •" put in." ■ 



Wine made in this way is a still wine which ini])roves on 

 keeping. 



A yet simpler method, by which the writer has himself ob- 

 tained a strongly effer^'escing wine, is the following: — 



Fill up a wooden cask or an earthenware jar with well-rinsed 

 calyces after removal of the seed-ljags. Press them well in to the 

 l)rim and pour on top as much water as the cask or jar will take 

 and let stand for 36 to 48 hours. Pour off the liquid over a filter- 

 bag, put in clean white sugar, then bottle in strong champagne 

 bottles, using well-fitting corks ]3reviously steeped in ])oiling water 

 or in alcohol ; secure them well with wire, lest the fermentation 

 gases force them out. 



The writer has seen in ])riiit some rather staggering accounts 

 of the returns of Eoselle cultivation. His own records are sum- 

 med u}> in the following figures. 



