100 STATE POMOLOGICAL SOCIETY. 



the State there are very few, if any, that are not suitable for 

 jelly, the possible exception being the sweet apples, but I may 

 say that I have been successful in obtaining a very good jelly 

 from certain sweet apples, Talman Sweets and Sweet Baldwins, 

 but as a rule they are not adapted to jelly making. The great 

 variety in color and flavor that may be produced is really 

 remarkable, the colors ranging from the almost white jelly of 

 the* Yellow Transparent to the deep crimson of the Red Astra- 

 chan, and the flavor from the very delicate Porter to the sharp 

 acid of the Quince Apple. 



To state a definite rule, by which to make apple jellies would 

 be a very difBcult and perhaps impossible task but I am going to 

 give you a rule, which may be applied successfully to a majority 

 of the apples. It does not require first quality of apples, second 

 grade fruit being just as good, but it is very necessary that the 

 apple has attained its growth, should be of good color and as 

 near ripe as possible. 



The rule which I am about to give is, of course, open to and 

 subject to those little additions and corrections which from time 

 to time suggest themselves, these additions are, of course, more 

 readily noticed by a person who has become closely acquainted 

 with the different apples and who has acquired a knowledge of 

 their characteristics, but as a rule the natural instinct of the 

 housewife, in such matters, readily grasps the different require- 

 ments of the various apples. 



THE RULE. 



First quarter your apples, using the whole apple, as the peel 

 is in a great measure responsible for the color of your jelly and 

 place the apples in a large porcelain kettle, using to every four 

 quarts of apples, two quarts of water for fall apples and three 

 quarts of water to four quarts of apples for winter fruit; place 

 the kettle upon the stove and allow the apples to cook until they 

 become just soft but be careful that they do not cook until they 

 become mealy. Now pour them off into a large flannel and 

 allow the juice to drip through into a dish, it may be well to 

 squeeze the pulp a very little to get the full richness of the apple, 

 but be careful you do not get any of the pulp into the juice as it 

 spoils the clearness of your jelly. 



