394 VINEGAR, CIDER, AND FRUIT-WINES. 



Stone-fruit is boiled, and after boiling it with a small quantity 

 of water until soft the juice is pressed out and f pound of sugar 

 added for every pound. It should be boiled quickly, and not, as 

 some receipts have, for f hour. Quinces are peeled and then 

 treated like stone-fruit. Rhubarb is cut into small pieces and 

 then treated in the same manner. A quite good jelly can also be 

 prepared from the medlar, provided it is allowed to become com- 

 pletely ripe, and is then slowly steamed with a very small quan- 

 tity of water. When thoroughly soft the juice is pressed out 

 and f pound of sugar added to each quart. The mass is sharply 

 boiled for 20 minutes, when the result will be a clear jelly. 



In France, as previously mentioned, perfumed marmalade is 

 prepared from equal parts of Calvilles and Pippins. From the 

 same material, which is considered best for the purpose, a per- 

 fumed jelly is also prepared. The apples are not peeled, but cut 

 into slices, and boiled with a small quantity of water until soft 

 enough to be pressed in a filter-bag. To every pound of juice 

 J pound of sugar is added, and five minutes before the saccharo- 

 meter indicates 30 B., J or J pound of violet blossoms is stirred 

 into the juice, a few drops of cochineal being generally added to 

 improve the color. The jelly, when finished, is strained through 

 a hair-sieve into wide-mouthed bottles which are corked and 

 sealed. 



A jelly is made from raspberries, and sometimes also from 

 strawberries and blackberries, in which the berries remain intact. 

 The process consists in dissolving 2 pounds of white sugar in 

 water and boiling until thickly fluid. Two pounds of berries are 

 then brought into the kettle and carefully mixed with the sugar 

 so as to avoid crushing. The kettle is then taken from the fire 

 and allowed to stand covered for 15 minutes, when it is replaced 

 and the sugar boiled up once more. The product is kept in jars 

 well corked and sealed. 



In conclusion we give the process of manufacturing apple-jelly 

 in the largest factory in Oswego County, New York, as described 

 by Mr. Dewitt C. Peck. There are some features peculiar to this 

 establishment which may be new and interesting. 



The factory is located on the Salmon Creek, which affords the 

 necessary power. A portion of the main floor, first story, is occu- 



