54 state: POMOLonicAi^ socie:ty. 



Raspberries, strawberries and cherries need the addition of cur- 

 rants ; barberries, peaches and pears need apples, plums or quince 

 to make a perfect jelly. The juice that is strained without any 

 pressure makes the clearest and nicest jelly, and is of much finer 

 flavor when the sugar is not boiled long with the fruit. If pos- 

 sible, strain the jelly before pouring into the glasses ; fill each 

 glass full and when cold pour over the top melted paraffine to 

 exclude the air, then put on the tin cover. 



In preparing this paper I have mentioned only, the varieties 

 of fruit raised on our own farm and my method of canning and 

 preserving them. 



The market is flooded with bogus preserves and jellies as well 

 as other food products, and these are used only for want of a 

 pure article.- Some active measures should be taken to protect 

 from the injurious effects sure to follow the use of these com- 

 pounds, made from anything and everything save fruit, and the 

 best way is to so utilize the surplus from our gardens and 

 orchards as to educate to a clear distinction and cultivate a love 

 for the best which will always satisfy. Our pomological inter- 

 ests suffer from the presence. of these compounds and well organ- 

 ized and concerted effort alone can so multiply the genuine that 

 no one will accept the frauds. Here is a field for the skilled 

 housewives on Maine farms to cultivate and there are substantial 

 returns waiting the effort. 



