HOME ECONOMICS AND EDUCATION 613 



square of cheese cloth over the sieve. Turn the fruit and juice into 

 the cheese cloth ; drain well, then draw the edges of the cheese cloth 

 together and twist hard to press out all the juice possible. 



Put the strained juice in a clean preserving kettle and on the 

 fire. When it boils up, draw back and skim. Let it boil up again 

 and skim; then add the sugar and stir until dissolved. Boil five 

 minutes, skimming carefully. Fill hot sterilized jars or bottles. Put 

 the jars or bottles in a moderate oven for ten minutes, in pans of 

 boiling water. Have some boiling juice and pour a little of it into 

 the jars as they are taken from the oven, then seal. Place on boards 

 and set aside out of a cold draft. A good proportion of sugar and 

 juice is 1 gill of sugar (about half a cupful) to a quart of juice. 



A report of the Canada experimental farms gives an account 

 of a series of experiments on the best means of sterilizing grape 

 juice. The conclusion, which probably applies to sweet cider as well 

 as to grape juice, was that the natural flavor of grape juice may be 

 preserved intact by raising the temperature of the juice gradually 

 to 170 F., keeping it at this point for ten minutes and then quickly 

 bottling it, taking care to use absolutely air-tight and thoroughly 

 sterilized vessels. These vessels should be taken from a tank or 

 kettle of boiling water, immediately filled, and corked or covered with 

 the least possible delay. The use of antiseptics, such as salicylic acid,, 

 is considered unwise. They are unnecessary, and may be injurious 

 to health. 



Raspberry, Blackberry, Strawberry, and Currant Juices. With 

 all these fruits except currants, proceed the same as for grape juice, 

 but adding half a pint of sugar to each quart of juice. Currants 

 will require 1 pint of sugar to a quart of juice. 



Cherry, Plum, and Peach Juices. To preserve the juice of 

 cherries, plums, peaches, and similar fruits, proceed as for jelly; 

 add to each quart of juice half a pint of sugar instead of a quart as 

 for jelly. If it is not desired to have the fruit juice transparent, the 

 pulp oi the fruit may be pressed to extract all the liquid. 



Fruit Sirups. The only difference between sirups and juice 

 is that in the sirup there must be at least half as much sugar as fruit 

 juice. These sirups are used for flavoring ice creams and water 

 ices. They also make a delicious drink, when two or three spoonfuls 

 are added to a glass of ice water. 



Raspberry Vinegar. Put 4 quarts of raspberries in a bowl and 

 pour over them 2 quarts of vinegar. Cover and set in a cool place 

 for two days. On the second day strain the vinegar through cheese 

 cloth. Put 4 quarts of fresh raspberries in the bowl and pour over 

 them the vinegar strained from the first raspberries. Put in a cool 

 place for two days, then strain. Put the strained juice in a preserv- 

 ing kettle with 3 quarts of sugar. Heat slowly, and when the vinegar 

 boils skim carefully. Boil twenty minutes, then put in sterilized 

 bottles. About 2 tablespoon fuls of vinegar to a glass of water makes 

 a refreshing drink. Similar vinegars may be made from black- 

 berries and strawberries. 



