60 STATE POMOLOGICAL SOCIETY. 



I have here a tumbler of marmalade This may be shaped into 

 little balls and rolled over in sugar to keep the shape and this could 

 be used to take the place of candy in family use. If they are kept 

 twenty-four hours and then rolled again in the sugar they will be 

 much firmer and better. 



There are many methods of preserving fruits, first is the old 

 fashioned method of preserving pound for pound which kept for an 

 indefinite period of time. Then the canned fruits which do not 

 keep well unless the air is excluded. This canning of fruit is com- 

 paratively a new thing. As chemists and others are studying bac- 

 teria more, we find how very necessary it is for us to be very care- 

 ful in having our jars heated before we put the fruit in them. It 

 is not enough to simply rinse out the jars and simply scald them, it 

 is better to put them in the oven and give them a good baking in 

 order to kill the germ which may interfere with our canning. It is 

 necessary to keep out the air perfectly. We think old rubbers will 

 do just as well and we don't always think it is necessary that this 

 part of the jar should be as well heated as any part of the jar, so 

 we let a few germs of mould get into the different jars we are put- 

 ting up. 



The great point in making jelly clear is skimming the jelly thor- 

 oughly while cooking. It is not necessary to skim it so very many 

 times only be sure the skum is thoroughly removed before it is 

 boiled into the rest. I think the jelly process should be very grad- 

 ual, I think it should be evaporating rather than boiling. There 

 are many ways of putting sugar into the jelh', and perhaps the 

 best way is to allow the fruit to boil a little while and then add the 

 sugar. In using apples about two-thirds as much sugar as juice 

 is sufficient when care is taken that there is not too much water in 

 the apple juice. 



To make a nice beverage for an invalid from apples we may slice 

 them and cover them with boiling water and let it stand for some 

 little time. Then the skin of the apples in this way will give up a 

 large amount of its color and part of its flavor. The bright color 

 will often attract the invalid who is tired of lemonade and all such 

 things as that. 



If we want to further flavor these apples we are cooking here, we 

 can put a piece of cinnamon bark in the syrup or any whole spice 

 rather than put the apples into a liquid that has ground spice in it ; 

 it would injure their shape a good deal. A very pretty way to use 



