It should be remembered that the above fruit products are made 

 according to modern notions, not by the recipes and rules of our grand- 

 mothers. 



The amount of sugar in fruits as shown by the foregoing table varies 

 from 7.5 per cent, in strawberries to 20 per cent, in plums, although 

 it will be greater in some varieties of grapes. The amount of sugar in 

 any particular kind of fruit will vary with the variety, and to some ex- 

 tent with the season, but most of all by the condition of the fruits 

 regarding maturity. The sugar content of any fruit is at its maximum 

 when the fruit is just ripe. Under-ripe fruit contains not only less sugar 

 but also an excess of acid, while over-ripe fruits are likely to be deficient 

 in both sugars and acid. 



As a general rule, it is safe to say that fruits are most desirable for 

 maniifactviring when they are fully ripened, but before they become 

 soft and stale. At this stage fniits possess their highest quality, which 

 adds to the value of the product. It should not be forgotten that few, 

 if any, fruits are improved in quality by manufacturing processes; also 

 it is most economical to use fruits when their sugar content is at its 

 maximum. 



The relative values of unripe and ripe fruits is well illustrated in the 

 following table : — 



Fruit. 



Condition. 



Sugar (Per 

 Cent.). 



Acid (Per 

 Cent.). 



Concord grape, 

 Concord grape, 

 Delaware grape, 

 Delaware grape, 

 Baldwin apple, 

 Baldwin apple. 



Nearly all colored, 

 Fully ripe, 

 60 per cent, ripe. 

 Fully ripe, 

 September 13, . 

 November 15, 



8.60 

 15 92 

 13.08 

 25.78 

 10.51 

 14.51 



1.91 

 .95 



1.92 

 .69 



FRUIT BUTTERS 



Fruit butters should be classed among the very best of our fruit 

 products. They are easily made and are highly prized by all who know 

 them. They offer a method of using fruit which is not suitable for 

 canning or drying. They should be classed among the least expensive 

 of fruit products and as the most economical. 



They are made chiefly from such fruits as the apple, pear, plum, peach 

 and grape. They differ from a marmalade in that they have a uniform 

 texture. The old-fashioned method of making butter from fruits re- 

 quired a long period of several hours' cooking. Modern methods in 

 both home and factory processes have shortened this to a few hoiirs. 

 If the fruits are cooked until very tender or until they form a ptilp, and 

 are then nm through a fine sieve or colander, the labor of peeling is 

 eliminated, better color is obtained from such fruits as plums and red 

 apples, and the product is given a fine grain. Under the old-time method 

 the fine grain was obtained by prolonged cooking and stirring. 



Fruit butters should be cooked until they are qmte thick. Their con- 

 sistency shoidd be such that they are soft, spread easily and when a 



