337 



To make into jelly the fruit is boiled, peel, core, and all, until 

 quite soft, not too much water being used. It is then straine'd by 

 squeezing through a cloth or through a flannel bag. To each pint 

 of juice, add to lib. of brewer's crystals. After boiling briskly 

 for a q uarter of an hour to half an hour the liquid, placed on a plate, 

 will jellify. Another good test is to let a drop or two of the 

 boiled fruit juice into a tumbler of water, when, should it sink to 

 the bottom of the glass, it is ready for bottling. The jars should 

 be hot when filled to the edge ; all air bubbles are removed with 

 the back of a knife drawn across the surface. 



After standing for a few days in a cool place, away from dust, 

 the jars are covered with paper that has been dipped in milk, or 

 white of egg, or in spirits of wine, and put away until required. 



GATHERING AND MARKETING FRUIT. 



As the fruit ripens it is picked, packed, and marketed. More 

 skill is required to effect these operations to the best advantage 

 than is at first imagined, and in this respect past experience is of 

 no mean value. 



GATHERING 



plays an important part in the keeping of fruit. Just when 

 and how to pick is an art which is acquired, but certain peculiarities, 

 when observed, will secure for the grower the reward of his labour. 



The right stage at which fruit should be picked is in a 

 measure governed by the market it is destined for. The local 

 market is best supplied with fruit fully ripe, when it possesses in 

 its fullest measure all its succulence and attractive colouring. 

 For shipment to distant markets, and for long keeping, it is 

 imperative to pick fruit when ripe, but before it reaches the 

 period of full maturity. In such cases, quality and appearance 

 must give precedence to long-keeping property. There is no very 

 well-defined line showing ripeness from full maturity, and here 

 experience is needed ; that experience, however, is easily acquired. 



If the fruit is picked too green it also often shrivels, lacks 

 flavour, and does not sell to advantage. 



Apples are picked at different stages. Most large, early soft- 

 fleshed apples, such as Mr. Gladstone, Red Astrakan, Lord 

 Suffield, and others of the same class, should be gathered early 

 before they are fully ripe. They then travel much better. They 

 should be marketed as quickly as possible after picking. It is 

 surprising how soon early apples lose their freshness and, 

 therefore, their marketable values after being gathered. They 

 soon become mealy, disorganisation of their tissues sets in, and they 

 rot. 



As regards mid-season apples, the state of the market should 

 influence the period of picking. 



