514 



Substitutes foe Hay. 



[Sept., 



Points to watch to avoid Failure. 



1. Over-ripe fruit makes jam of poor consistency. It must 



be boiled longer and thus to a less weight. Jam 

 made from it is therefore more expensive. 



2. When using glucose, add it after the sugar has 



dissolved. Glucose has a tendency to burn if added 

 too soon. 



3. Do not use more than one-third glucose to the weight 



of sugar. Ripe fruit must not have as much glucose 

 in proportion to sugar, i.e., use less than one-third. 



4. Ripe fruit requires slightly less sugar, i.e., if using 



6 lb. of very ripe fruit use 5 lb. of sugar and glucose. 



5. The pan should be not more than half -full when all the 



ingredients are added; this allows for rapid boiling. 



6. Boil quickly; do not simmer. Correct boiling will pro- 



duce slightly less jam in weight than the total of 

 fruit and sugar together put in. 



7. Allow the jam to cool down thoroughly before placing 



covers on jars. 



Suggested Recipes. 



Gooseberry Jam, with sugar and glucose : — 



8 lb. green gooseberries. 



Little water (to break down texture). 



6 lb. sugar. 



2 lb. glucose. 



Weight when finished — approximately 14 J lb. 



Plum Jam , with sugar and glucose : — 



8 lb. under-ripe plums (Pershore (egg) plums are 



the best for this purpose). 



Little water (to break down texture). 



6 lb. sugar. 



2 lb. glucose. 



Weight when finished — approximately 12 J lb. 



With ripe fruit use 1^ lb. of glucose and 6 lb. sugar. If no 



glucose is used the weight of sugar when added should be 



approximately equal to that of the fruit. 



****** 



Shortage of grass can be made good in several ways, and 



farmers anxious to increase their stock of winter fodder will 



^ , sometimes find a fair amount of autumn 



Substitutes . ., , mi i 



for Ha m ma n see( * s - These, however, 



must be grazed with great care if the future 

 •of the crop is not to be endangered. After a covering crop has 



