HORTICULTURAL SOCIETY. 189 



syrup made of the full amouut of sugar to be used. To prevent 

 this they should be cooked in water or in a thin syrup, adding 

 the remains of the sugar to the syrup after the fruit is cooked. 

 In preserving fruits which are likely to become too soft, it is well 

 to strew a part of the sugar over them and let them stand a few 

 hours or over night; by this process the juice is extracted and 

 the fruit hardened. Use loaf or granulated sugar. A good syrup 

 is made by using a half pint of water to a pound of sugar. To 

 clarify it stir in the white of an egg beaten lightly with two table- 

 spoonfuls of water, just before it boils, and as it boils remove 

 the scum with care. Boil till no more scum arises and then add 

 the fruit. Preserves should boil gently to avoid danger of burn- 

 ing and to permit the sugar to penetrate the fruit. Take out 

 each piece with a skimmer or silver spoon and let the syrup 

 remain until it ''ropes" or ''hairs" from the spoon, when it may 

 be poured over the fruit. 



Marmalades, or the different butters, will be smoother and 

 better flavored if the fruit is 'well cooked and mashed before ad- 

 ding either sugar or cider. It is important to stir constantly 

 with an apple butter stirrer. 



In making jellies, as well as preserves and marmalades, use a 

 porcelain kettle, also loaf or granulated sugar, and do not have 

 the fruit overripe. Do not make jelly immediately after a rain 

 — especially currant jelly — if firmness or clearness is desired. 

 Use a wooden or silver sj^oon to stir and an earthen cup to dip 

 with. Currants and berries should be made up as soon as picked. 

 Do not make over two or three pints at a time, as larger quanti- 

 ties require longer boiling. To extract the juice put fruit in 

 kettle with just water enough to keep them from burning and 

 stir frequently, letting it remain till thoroughly scalded; then 

 strain a little at a time, through a strong coarse flannel or cotton 

 bag, wrung out of hot water. As a rule allow equal measures 

 of juice and sugar. Boil juice rapidly ten minutes from the first 

 moment of boiling; skim, add^ugar and boil ten minutes longer. 

 To test jelly, drop a little in a glass of very cold water, and if it 

 immediately falls to the bottom it is done; or, drop in a saucer 

 and set on ice or in a cool place, and if it does not spread, but 

 remains rounded, it is done. In filling the glasses, tip them to 

 one side and let the hot liquor fall first upon the side of the glass; 

 after which it may be filled without danger of breaking. "When 

 ready to put away cover with pieces of tissue or writing paper 

 <;ut to fit, and press closeJv uDon the jelly and put on the lid; or 



