to simmering point. Cook until skins slip freely from berries and the 

 fruit is tender. Pour into a sieve or colander and allow juice to drain. 

 If pulps are to be discarded apply pressiire to secure all the jmce. 



The juice should be strained through cotton flannel or through several 

 folds of a good cheesecloth. This juice may then be handled in any 

 one of several ways: (i) Return to preserving kettle, heat to simmer- 

 ing point for five minutes, poiu* into sterilized jars or bottles and seal 

 at once. (2) Pour the juice into glass jars or bottles, place rubbers and 

 lids in place on glass jars, but do not complete seal. Insert cork in 

 bottles loosely. Stand in a vessel with water to within i or 2 inches 

 of top of bottles and over tops of jars. Heat to 180° F. and maintain 

 this temperature for one-half hour. (3) Poiir the strained jmce into 

 sterilized containers, as 2-quart fruit jars, cover and set in cool place. 

 Keep close watch, and when crystals have deposited on bottom of ves- 

 sel pour off clear Hquid and treat as given under (i) and (2). Should 

 bubbles of gas be seen on surface of juice before the crystals form it is a 

 sign of fermentation, and the juice should be steriHzed at once. 



Grape juice which has not been boiled will have a more natural flavor. 

 If set aside to allow crystallization to take place the final package will 

 be clear and free from deposit of reddish brown powder and crystals. 



APPLE SYRUP 



If the acids of sweet cider are neutralized by action of a carbonate 

 and the resulting liquid concentrated by evaporation, a reddish brown 

 syrup very rich in sugars and of a very pleasant, agreeable flavor will 

 resiilt. This syrup may be used in much the same way as maple syrup. 

 It is made as follows: to 7 gallons of sweet cider add 5 oimces of 

 powdered chalk and heat to the boiling point for five to ten minutes. 

 Transfer the cider to a fairly deep vessel, and leave imdistiirbed for 

 several hours or over night. 



Pour off carefully the clear Hqmd in order not to disturb the heavy 

 precipitate at bottom of the vessel. Add i or 2 teaspoonfuls of powdered 

 chalk and boil until the volimie is reduced to i gallon. Again pour into 

 tall vessels, 2-quart jars answer well, and allow to settle. A fine white 

 powder will be deposited on the bottom of jars after standing for some 

 hours. When the syrup is clear return to cooking vessel, heat to boil- 

 ing point, fill into sterilized containers and seal at once. 



This syrup contains aroimd 20 per cent, cane sugar and 35 to 40 

 per cent, other sugars. The combination of all sugars present would 

 give it the sweetening value of approximately 3 to 4 pounds of cane 

 sugar per gallon. This compares favorably with the standard maple 

 syrup which carries 3 pounds cane sugar per gallon. The biggest item 

 of expense to the fruit grower is the fuel for evaporation. 



SWEET CIDER 



In sterilizing sweet cider it should not be heated to the boiling point 

 because by so doing it acquires a cooked flavor. 



The cider should be clean and sweet. Filter carefully through felt or 

 cotton flannel to remove as much as possible of the material held in 

 suspension. It will clarify much more readily if allowed to just begin 



