196 Lessons in Fruit Growing. 



Fruit butters resemble marmalades, except that spices 

 are often added. In apple butter, the fruit is stewed in 

 boiled cider. 



303. Jellies differ from jams and marmalades in being 

 formed from the juice of the fruit instead of the pulp, and 

 hence may be made from imperfect fruit, or from the skins 

 and cores. The jellies of commerce are too often grossly 

 adulterated. 



Jams, marmalades and jellies, being made rich with 

 sugar, keep a considerable time if excluded from the air and 

 stored in a cool place. They may be kept indefinitely by 

 canning. Special appliances for their manufacture on a 

 large scale are on the market. 



304. Cider is the expressed juice of the apple, either fresh 

 or partially fermented. Fresh cider soon undergoes fermen- 

 tation unless submitted to preservative methods, at first de- 

 veloping a small percentage of alcohol (vinous fermenta- 

 tion) which later changes to acetic acid (vinegar). Cider is 

 used as a beverage and, after boiling to the consistency of 

 thin syrup, for fruit sauces, mince pies, etc. It may also 

 be made into jelly (303). 



305. Apples suitable for cider. The quality of cider, either 

 for drinking or vinegar, depends much upon the propor- 

 tion of saccharine matters it contains, and this depends in 

 a measure upon the ripeness of the apples used. As a rule, 

 the better the apple the batter the cider, but some crabs 

 and russets, that are little prized for dessert, make the best 

 of cider. Sweet apples are not always superior to sub-acid 

 ones for cider; watery and flavorless apples are poorest. 



306. Care of cider apices. Apples intended for cider are 

 preferably stored in a dry, airy place, where they will tend 

 to ripen, and their juices will tend to evaporate. Flavors 



