170 " Kansas Acadeuiij of Science. • 



Of all the fruits commonly used in the making of preserves, 

 one alone may contain a small amount of starch, namely, the 

 apple, and the apple may contain it only when in an immature 

 condition. Now, if immature apples had been used as a base 

 there would have been no need of added phosphoric acid or 

 acid phosphate in the product above mentioned, since imma- 

 ture apples contain all that is necessary in the way of acid and 

 pectose bodies required for gelatinization. 



The canning factories of the country are the source of a 

 large and cheap supply of apple waste, such as skins, cores, 

 and rejected parts. These contain pectose bodies, are deficient 

 in fruit acids, and contain small amounts of starch and large 

 amounts of bacteria, yeasts and molds. When these are 

 steamed under pressure and subsequently pressed out, a liquid 

 is obtained containing pectose bodies, mineral salts, fruit tis- 

 sues, a small amount of starch, and large quantities of dead 

 bacteria, yeasts and molds, which on concentration with addi- 

 tion of sugar and phosphoric acid or acid phosphates will yield 

 a respectable-looking jelly. Now if during the process of con- 

 centration, or later, some fruit, such as strawberries, fresh or 

 otherwise, and a little coal-tar dye of the right shade be added, 

 the final product will have the appearance at least and a little 

 of the taste at most of a substance known as "strawberry pre- 

 serves." This product on analysis will show abnormal amounts 

 of phosphates, a trace of starch, artificial color, and large quan- 

 tities of dead bacteria, yeasts and molds evenly distributed 

 throughout the mass, and the physical appearance will be that 

 of a jelly of pleasing color, holding in suspension the be- 

 draggled remains of what are or perhaps once were beautiful 

 red strawberries. Now in place of strawberries, other fruits 

 or apologies for the same, such as raspberries, red or black, 

 blackberries, cherries, and what not, with the addition of 

 appropriate hues may be used with a corresponding turnout of 

 raspberry preserve, red or black, blackberry preserve, cherry 

 preserve, and what not, all founded upon the very simple, 

 clean, strong, sound sanitary and properly matured and pre- 

 pared basis above described. 



As a further evidence of the conscientious concern of jelly 

 and jam manufacturers for the welfare of the people who sub- 

 sist in part upon their products, let me speak of the following 

 case : 



