730 
cold water (about 4 quarts to 8 of ap- 
ples) and cook gently until the apples 
are soft and clear. Strain the juice and 
proceed as for currant jelly. There 
should be but 8 quarts of juice from 8 
quarts of apples and 4 of water. 
Apples vary in the percentage of sugar 
and acid they contain. A fine-flavored 
acid apple should be employed when pos- 
sible. Apple jelly may be made at any 
time of the year, but winter apples are 
best and should be used when in their 
prime, i. e, from the fall to December 
or January. When it is found necessary 
to make apple jelly in the spring, add the 
juice of one lemon to every pint of apple 
juice. 
Cider Apple Jelly 
Make the same as plain apple jelly, 
but covering the apples with cider in- 
stead of water. The cider must be fresh 
from the press. 
Crab Apple Jelly 
Make the same as plain apple jelly. 
Quince Jelly 
Rub the quinces with a coarse crash 
towel; cut out the blossom end. Wash 
the fruit and pare it and cut in quarters. 
Cut out the cores, putting them in a dish 
by themselves. Have a large bowl half 
full of water; drop the perfect pieces of 
fruit into this bowl. Put the parings 
and imperfect parts, cut very fine, into 
the preserving kettle. Add a quart of 
water to every 2 quarts of fruit and par- 
ings. Put on the fire and cook gently 
for two hours. Strain and finish the 
same as apple jelly. The perfect fruit 
may be preserved or canned. 
To make quince jelly of a second qual- 
ity, when the parings and fruit are put 
on to cook put the cores into another 
kettle and cover them generously with 
water and cook two hours. After all the 
juice has been drained from the parings 
and fruit, put what remains into the pre- 
serving kettle with the cores. Mix well 
and turn into the straining cloth. Press 
all the juice possible from this mixture. 
Put the juice in the preserving kettle 
with a pint of sugar to a pint of juice; 
boil ten minutes. 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
Wild Fruits for Jellies 
Wild raspberries, blackberries, barber- 
ries, grapes, and beach plums all make 
delicious jellies. The frequent failures 
in making barberry jelly come from the 
fruit not being fresh or from being over- 
ripe. 
Preparation of the Glasses for Jelly 
Sterilize the glasses; take from the 
boiling water and set them in a shallow 
baking pan in which there is about 2 
inches of boiling water. 
Covering Jellies 
Jellies are so rich in sugar that they 
are protected from bacteria and yeasts, 
but they must be covered carefully to 
protect them from mold spores and 
evaporation. The following methods of 
covering jellies are good: 
Have disks of thick white paper the 
size of the top of the glass. When the 
jelly is set, brush the top over with 
brandy or alcohol. Dip the disk of paper 
in the spirits and put it on the jelly. 
If the glasses have covers, put them on. 
If there are no covers, cut disks of pa- 
per about half an inch in diameter larger 
than the top of the glass. Beat together 
the white of one egg and a tablespoonful 
of cold water. Wet the paper covers 
with this mixture and put over the glass, 
pressing down the sides well to make 
them stick to the glass; or the covers 
may be dipped in olive oil and tied on 
the glasses, but they must be cut a little 
larger than when the white of egg is 
used. 
A thick coating of paraffin makes a 
good cover, but not quite so safe as the 
paper dipped in brandy or alcohol, be- 
cause the spirits destroy any mold or 
spores that may happen to rest on the 
jelly. If such spores are covered with 
the paraffin they may develop under it. 
However, the paper wet with spirits 
could be put on first and the paraffin 
poured over it. 
If paraffin is used, break it into pieces 
and put in a cup. Set the cup in a pan 
of warm water on the back of the stove. 
In a few moments it will be melted enough 
to cover the jelly. Have the coating 
