472 



THE CANADIAN HORTICULTURIST. 



Zimmerman Evaporator, Sectional View. 



days. It is then ready to be boxed. The 

 best grade is always sent to the market in 

 new boxes, lined with white paper. Cheaper 

 grades are marketed in new barrels. The 

 cores and parings may be dried and packed 

 in barrels. There is a large demand for this 

 grade for manufacturing into jelly. But 

 as a rule the North Carolina farmer can 

 make more by fermenting the cores 

 and parings and making vinegar out of 

 them. 



Apples which are too small to evaporate 

 can be profitably worked into other mer- 

 chantable products. 



apple; butter and marmai^ade;. 



There is a good local demand for these 

 products. In making apple-butter and mar- 

 malade the fruit, without paring, is sliced or 

 chopped, and boiled until soft in an old fash- 

 ioned heavy, iron kettle. Place the chopped 



fruit in the cooker, and cover with juice of 

 same fruit. Plain water will do, but this 

 entails more work in evaporating the water. . 

 Boil until the fruit becomes soft enough to 

 be easily run through a colander or sieve. 

 Pass through colander to remove seeds, 

 skins and cores. Add sugar to taste. The 

 amount of sugar required depends upon the 

 variety, natural sweetness, and ripeness of 

 the fruit used, and also upon the judgment 

 of the operator, and the demands of the 

 trade. Usually in making apple marma- 

 lade, to every loo pounds of apple paste 

 from the colander, 30 pounds of sugar is 

 added. Cook again until the marmalade is 

 reduced to the desired constituency. Usual- 

 ly 100 pounds of fruit and 8 gallons fruit 

 juice, to which is added 30 pounds granu- 

 lated sugar make no pounds finished mar- 

 malade. 



Fruit butter differs from marmalade only 

 in being spiced, and using only 20 pounds 

 sugar to 100 pounds fruit. Both these pro- 

 ducts keep well in ordinary covered wooden 

 pails, if kept in a cool, dark place. The best 

 marmalade is made from crabs. 



JEIvI^Y. 



Pure fruit jellies have become scarce and 

 high priced on the market. The prepara- 

 tion of jellies can be profitably carried on in 

 connection with canning fruits. Fruit too 

 ripe for canning can be utilized for jelly 

 making. The fruits best suited for jelly 

 making are apple, pear, peach and plum. 

 The currant also makes fine jelly. 



To make jelly, only sound, fully ripe fruit 

 may be used. Apples and pears are first 

 grated, and then crushed in a press, prefer- 

 ably of the hydraulic type. The juice as it 

 runs from the press is filtered through a 

 horse-hair sieve, or a layer of finely chopped 

 and well washed oat or rye straw. Sugar 

 enough — ordinary granulated sugar is best 

 — is added to bring the density of the juice 

 up to twenty degrees on the saccharometer. 



