102 STATE POMOLOGICAL SOCIETY. 



For the benefit of some I think perhaps it may be well to 

 name a few of the choicest apples for jelly. The apples which 

 I shall name, are to my mind, the very best for this purpose, and 

 I will say that they are picked from a list of over one hundred 

 different varieties which my mother and myself have experi- 

 mented with. Of the fall apples the following are the best, and 

 I will give them in the order that I consider fhem, the Porter, 

 the Astrachan, Duchess of Oldenburg, Killhamhill, Yellow 

 Transparent and the Alexander. Of the winter apples the Bell- 

 flower, the Greening, the Baldwin, the Ben Davis and Tompkins 

 King are the best. I shall place the Porter and the Bellflower 

 at the very top of the list, the Porter being replaced in the winter 

 by the Bellflower, and that much abused apple the Ben Davis is 

 one of the very best apples we find for jelly. I didn't know but 

 someone might be glad to know that it was suitable for some 

 purpose. 



I feel that I have gone pretty well over the ground of apple 

 jellies so far as I know and now I wish to make mention of 

 another use to which apples may be put in making jellies other 

 than pure apple jelly. I have found in dealing with apples that 

 there is an apple which corresponds with the nature of all of our 

 different fruits, that is, that by using apples for a base and com- 

 bining with it the juice of the different fruits a jelly may be 

 obtained which far surpasses the clear fruit jelly. For example 

 to make a fine strawberry jelly, take the strawberry apple, for a 

 lemon or orange jelly use the Bellflower apple, for a currant 

 jelly or a raspberry jelly use the Baldwinapple and so on through 

 the whole list of fruits. In this combination you avoid two 

 results which make the pure fruit jellies objectionable. You 

 avoid the expense sometimes incurred in making jelly wholly 

 from the berries and expensive fruits and then again that objec- 

 tion which is often raised against these jellies, namely their 

 insipid flavor, is entirely done away with. The apple gives to 

 the jelly that splendid tart flavor of the pure apple jelly, it gives 

 it a firmness, it does not injure the color but rather adds to it 

 and it reduces the expense of the jelly to such a degree that we 

 can be able to make the fruit and berry jellies with as great 

 freedom as we are accustomed to the apple. It is possible to 

 make a jelly this way that is far beyond the pure fruit jelly, this is 

 especially true of strawberries and raspberries. 



