98 STATE POMOLOGICAL SOCIETY. 



or pitchers, all may answer as well as the most approved jellj' tmnblers. 

 This, of course, is for home use. For the market half the battle lies iu 

 the attractive shape iu which it is put up. 



Whatever the jelly is to be kept iu, should stand iu scalding water for 

 some time before filling; this may be done before the boiling of the jelly 

 begins, and the water be changed once meantime. There are several 

 advantages in this treatment. The dishes are then not likely to crack 

 when the hot jelly is put in them ; as they are expanded by the heat and 

 cool with the jelly, there will be little or no vacant space between them 

 when both are cold. This thorough scalding will destroy, also, any 

 germs which might have been on the dish, and would afterward develop 

 in the jelly. A dense substance like jellj^ is always more easily preserved 

 thau fluid preparations of fruit, since bacteria cannot as easily work upon 

 solid materials. But they may attack its outer surface, therefore we have 

 devised various means of protecting our jelly tumblers from the air which 

 might bring the germs or spores of moulds and ferments. 



Some people cover the surface with a layer of fine sugar, a quarter of 

 an inch deep, and then paste a paper over the edge of the glass. Others 

 dip paper in alcohol, for the bacteria are sensible enough not to like that 

 very well, and press this on top the jelly, with another paper over the 

 glass. Sterilized cotton batting may take the place of one or both layers 

 of paper. Yet another way is to wait until the jelly has hardened and is 

 quite cold and then pour melted parafflne on top. let one layer cool, then 

 pour on another, and cover with paper to keep dust out. When the jelly 

 is to be used the parafine is easily removed and may be used over and 

 over again. 



MARMALADES. 



This old-fashioned sweetmeat is seldom seen, since air-tiglit jars have 

 come into general use, with the exception of orange marmalade, which is 

 more like a jelly. In these confections we have the whole substance of the 

 fruit, pulp as well as juice; or a part of the juice may be used for jelly 

 and the remainder made into marmalade. A potato ricer can be used to 

 sift the pulp, but great care must be taken when removing cores or seeds 

 and skins or they will drop into the pulp, and a second sifting be required. 

 When cold the cooked fruit will not sift as easily as when hot. It is often 

 convenient to make jellj- one daj^ and sift tlie pulp and leave until another 

 daj^ before finishing the marmalade. Less sugar is required for this than 

 for jelly, from one-half to three-fourths of a pound according to the fruit. 

 This is such a thick, heavy mixture there is great danger that it will 

 stick to the bottom of the kettle and burn, hence it must be stirred fre- 

 quently. Here again the shallow kettle is best, for this process is especi- 

 ally one of evaporation. The marmadale should not be placed over too hot 

 a fire, and an asbestos mat underneath will be a safe-guard. It may 

 cook in this way for several hours; when done it will be considerably 

 reduced in bulk and of a rich, dark color. The Aladdin oven is excellent 

 for this process. 



