PRESERVATION OF FRUIT. 393 



of one teaspoonful of elutriated chalk to each quart of juice. 

 The chalk weighed off in this proportion is mixed with the juice, 

 and appears in a few minutes as a thick scum upon the surface 

 from which it is carefully removed with a skimmer. By this 

 operation the jelly is clarified, and all the albuminous substances 

 contained in it being removed by the chalk, filtering is not re- 

 quired. The process is similar to the defecation of the juice of 

 sugar-cane and beets by lime. The juice is now boiled to the 

 consistency of 30 or 32 B., which is found on cooling to be the 

 proper point for perfect jelly. It is then filled direct from the 

 pan into tumblers, which are treated in the same manner as mar- 

 malade jars. 



Successful jelly boiling on a large scale is impossible without 

 the use of the saccharometer. It is the only reliable guide for 

 the addition of sugar, for if the product is to be protected from 

 spoiling it must show from 30 to 32. If this result can be 

 reached without the addition of sugar, it is so much the better. 



Pear and mulberry jellies are prepared in exactly the same 

 manner as above. Other fruits containing more acid require an 

 addition of sugar, especially currants, which next to apples and 

 pears are most used for jelly, but in no case is the same weight of 

 juice and sugar required. 



To prepare jelly from berries and other small fruit, pour hot 

 water over the fruit in order to free it from adhering dirt and to 

 facilitate the separation of the juice. When the water is cool 

 take the berries out, express the juice, and bring the latter im- 

 mediately into a copper or brass kettle over a lively fire. Then 

 stir in pulverized sugar, the quantity of which varies according 

 to the variety of fruit. For raspberries, strawberries, and black- 

 berries J pound of sugar to the pound of juice will be sufficient, 

 and pound or at the utmost f pound for currants, barberries, 

 elderberries, and whortleberries. The sugar being added stir in 

 the chalk in the proportion previously given, and after allowing 

 the Juice to boil not longer than 15 minutes, take it from the fire 

 and strain it at once into the glasses. In this manner a clear, 

 beautiful jelly of an agreeable taste will be obtained. If, on the 

 other hand, the juice is boiled slowly over a weak fire, the result 

 will be a turbid product which has lost its fruity taste. 



