392 VINEGAR, CIDER, AND FRUIT-WINES. 



covering the marmalade with a piece of paper saturated with con- 

 centrated solution of salicylic acid or with alcohol, } Ib. of sugar 

 to 1 Ib. of fruit will be ample, and even J ib. with sweet fruits 

 such as pears, raspberries, etc. Independently of the saving of 

 sugar, such marmalade will give better satisfaction than an article 

 twice as sweet, and will keep well in a dark cool place. 



From France a very fine perfumed apple marmalade is brought 

 into commerce. It is prepared from equal parts of Calvilles and 

 Pippins, and after boiling is sprinkled with rose-water or violet 

 essence. 



The term tutti-frutti is applied to marmalade prepared from a 

 mixture of different kinds of fruit. As the name implies it is 

 of Italian origin. The composition is made according to taste 

 and the fruits at disposal. 



Jelly. This product is, unfortunately, often made expensive 

 and at the same time spoiled by too large an addition of sugar. 

 Many housekeepers do not like to prepare jellies under the pre- 

 text that it requires too much sugar; but this is an error, because 

 in France, in factories as well as in households, they use only J 

 pound, or at the utmost f pound, of sugar to the pound of fruit, 

 instead of 1 pound or even 1 J pound, as is customary in Eng- 

 land, Germany, and parts of the United States. Moreover, the 

 apple-jelly which is made in the United States and sent to all 

 parts of the world is made without any addition of sugar. In- 

 stead of apples, as the raw material, apple-juice is used, which 

 must be perfectly sweet and treated immediately after it comes 

 from the press. A moderate temperature is absolutely necessary 

 for success, for, if the juice commences to ferment and it does 

 very rapidly in warm weather the keeping quality of the jelly 

 is injured, except it be mixed with a considerable quantity of 

 sugar. A temperature of 41 F. is considered the most suitable, 

 and if it rises to above 66 F. the manufacture is at once stopped. 

 The juice runs directly from the press into the boiler, under 

 which a strong fire is kept because the starchy matters contained 

 in the juice are only converted into sugar if the boiling down is 

 quickly effected. For this reason shallow pans offering a large 

 surface to the fire are used. When the juice commences to boil 

 it is clarified, and the acid it contains neutralized by the addition 



