100 STATE POMOLOGICAL SOCIETY. 



and paper over the top. The glass and jelly both were so clear 

 that you could see to read through it. 



Then I went to one of the high-priced fancy grocery stores, 

 in one of our large cities, and asked the man who had charge 

 of the jelly department if he ever bought home-made jellies. 

 At the question a "tired look" came over his face, and he 

 answered, "No, I don't any more. Just step here and see 

 what I have on hand." Then he showed me a large number 

 of common jelly tumblers covered with tin covers, under whose 

 edges sticky drops were oozing down the glass, and as he lifted 

 some of the covers I could see the jelly was covered with yellow 

 and white mold. "There," he said, "I bought a number of 

 dozen of those and I can't sell them at even ten cents a glass." 



"I shouldn't think you could," I answered. "I don't want to 

 sell such jelly as that. I have a nice jelly in an attractive glass, 

 and I want a good price for it. I know people will buy it if 

 they see it." Then he began to get a little interested and aftP'r 

 some talk said I might send him a sample and he would consider 

 it. So I sent a sample, and he offered me four dollars a dozen, 

 of his own accord. And those glasses only held one-half as 

 much again as the ten-cent glasses, but the glasses cost $i per 

 dozen at wholesale. The secret was the glass and the jelly 

 were so clear it looked attractive at a glance. 



One woman who has sold quite a lot of jellies this year to 

 private customers in Massachusetts, gave me the following 

 prices, which she has received : 



Currant jelly, $3.60 per dozen or 30 cents per glass ; apple 

 jelly, $2.50 per dozen; wild grape jelly, $3.25 per dozen; pre- 

 served pineapple, per pint, 55 cents. 



APPLE JELLIES. 



By using different flavorings a great variety of jellies can 

 be made from apples. Quince added to apple makes one of the 

 very best. Many people are very fond of jelly from Porter 

 apples. This can be made so clear that it will be almost white, 

 but red jellies generally sell better than the light-colored ones 

 unless the customer desires the particular flavor. 



Apple jellies can be made well into the winter, thus prolong- 

 ing the working season and making a good market for number 

 two apples. A rose geranium leaf dropped mto the boiling 

 syrup gives a delicate flavor which some people like. 



