,u4 ,s4 ,,dep>tm5t ,,( ,,agriculture4 999999 ,,f>m]s' ,,bullet9 ,no4 #bjc4 999999 ,,cann$ ,,fruit1 ,,pres]ves1 ,,& ,,jellies3 ,,h\sehold ,,me?ods ,,( ,,prep>ation4 ,,by ,,m>ia ,,p>loa4 999999 ,,prep>$ ,,"u ,,! ,,sup]vision ,,( ,,! ,,(fice ,,( ,,exp]im5t ,,/ations1 ,a4 ,c4 ,,true1 ,,director4 ,illu/ration3 ,,unit$ ,,/ates ,,dep>tm5t ,,( ,,agriculture ,,wa%+ton3 ,,gov]nm5t ,,pr9t+ ,,(fice4 #aiag4 ,,cann+ ,,& ,,pres]v+ ,,fruit4 999999 ,,introduction4 ,! common fruits1 because ( _! l[ nutritive value1 are n1 z a rule1 e/imat$ at _! real wor? z food4 ,fruit has great dietetic value & %\ld be us$ g5]\sly & wisely1 bo? fre% & cook$4 ,fruits supply a v>iety ( flavors1 sug>1 acids1 & a necess>y wa/e or bulky mat]ial = aid+ 9 inte/9al movem5t4 ,!y are g5]ally ri* 9 pota% & soda salts & o!r m9]als4 ,mo/ fre% fruits are cool+ & refre%+4 ,! vegetable acids h a solv5t p[] on ! nutri5ts & are an aid to dige/ion :5 n tak5 9 excess4 ,fruit & fruit juices keep ! blood 9 a heal?y condition :5 ! supply ( fre% meat1 fi%1 & vegetables is limit$ & salt or smok$ meats con/itute ! *ief elem5ts ( diet4 ,fre% fruit is g5]ally m appetiz+ & refre%+ ?an cook$4 ,= ?is reason x is (t5 eat5 9 too l>ge quantities1 & frequ5tly :5 und]ripe or ov]ripe2 b :5 ( good quality & eat5 9 mod]ate quantities x promotes heal?y inte/9al action & r>ely hurts anyone4 ,if eat5 immod]ately1 uncook$ fruit is apt to induce inte/9al di/urbances4 ,if eat5 unripe1 x (t5 causes /oma* & inte/9al irritation2 ov]ripe1 x has a t5d5cy to f]m5t 9 ! alim5t>y canal4 ,cook+ *anges ! "* & flavor ( fruit1 & :ile ! product is n s cool+ & refre%+ z 9 ! raw /ate1 x c1 z a rule1 be eat5 ) less dang] ( caus+ /oma* or inte/9al tr\ble4 ,if sug> be add$ to ! cook$ fruit1 ! nutritive value w be increas$4 ,a l>ge quantity ( sug> spoils ! flavor ( ! fruit & is likely to make x less easily dige/$4 ,n[h]e is !re great] ne$ ( a g5]\s supply ( fruit ?an on ! f>m1 :]e ! diet is apt to be re/rict$ 9 v>iety because ( ! di/ance f m>kets4 ,e f>m] %\ld raise a g5]\s supply ( ! k9ds ( fruit t c be gr[n 9 8 locality4 ,wives & daught]s on ! f>ms %\ld f9d pleasure 9 s]v+ ^! fruits 9 ! mo/ heal?ful & tempt+ =m4 ,!re are a l>ge numb] ( simple1 da9ty dess]ts t c be prep>$ ) fruit & )\t mu* labor4 ,su* dess]ts %\ld leave ! pie z an occasional luxury in/ead ( all[+ x to be consid]$ a daily necessity4 ,9 ! season :5 ea* k9d ( fruit is pl5tiful & at its be/ a g5]\s supply %\ld be cann$ = ! season :5 bo? fruit & fre% vegetables are sc>ce4 ,a great deal ( ! fruit %\ld be cann$ ) little or no sug>1 t x may be z ne>ly z possible 9 ! condition ( fre% fruit4 ,?is is ! be/ condition = cook+ purposes4 ,a supply ( glass j>s does co/ some?+1 b t item ( exp5se %\ld be *>g$ to future ye>s1 z ) prop] c>e ! break+ ( a j> ne$ be a r>e occurr5ce4 ,if !re be an abundance ( grapes & small1 juicy fruits1 pl5ty ( juice %\ld be cann$ or bottl$ = refre%+ dr9ks ?r\gh\t ! ye>4 ,rememb] t ! fruit & juice are n luxuries1 b an addition to ! diet>y t w mean bett] heal? = ! memb]s ( ! family & great] economy 9 ! co/ ( ! table4 ,,fre% ,,& ,,pres]v$ ,,fruit ,,= ,,! ,,m>ket4 ,if ! supply ( fruit is great] ?an ! family ne$s1 x may be made a s\rce ( income by s5d+ ! fre% fruit to ! m>ket1 if !re is "o ne> en\gh1 or by pres]v+1 cann+1 & mak+ jelly = sale4 ,to make su* an ent]prise a success ! fruit & "w mu/ be fir/ class4 ,!re is magic 9 ! ^w ,homemade1 :5 ! product appeals to ! eye & ! palate2 b _m c>eless & incompet5t p h f\nd to _! sorr[ t ?is ^w has n magic en\gh to float inf]ior goods on ! m>ket4 ,z a rule l>ge cann+ & pres]v+ e/abli%m5ts are clean & h ! be/ appliances1 & !y employ *emi/s & skill$ labor4 ,! home product mu/ be v good to compete ) ! attractive goods t are s5t out f su* e/abli%m5ts4 ,yet = fir/-class homemade products !re is a m>ket 9 all l>ge cities4 ,all fir/-class groc]s h cu/om]s :o pur*ase su* goods4 ,to secure a m>ket get ! names ( sev]al fir/-class groc]s 9 "s ( ! l>ge t[ns4 ,write to !m ask+ if !y w\ld be will+ to try a sample ( y\r goods4 ,if ! answ] is favorable1 s5d samples ( ! articles y wi% to sell4 ,9 ! box ) ! fruit inclose a li/ ( ! articles s5t & ! price4 ,write y\r "n & address cle>ly4 ,mail a note & a duplicate li/ at ! "t y s5d ! box4 ,fix+ ! price ( ! goods is important4 ,make x high en\gh to cov] all exp5ses & give y a fair return = y\r labor4 ,! exp5ses w be ! fruit1 sug>1 fuel1 j>s1 glasses1 boxes1 pack+ mat]ial1 we> & te> ( ut5sils1 etc41 transportation1 & commission4 ,! commission w probably be #bj p] c5t ( ! sell+ price4 ,x may be t a m]*ant w f9d t y\r prices are too high or too l[ = 8 trade1 or he may wi% to pur*ase ! goods outright4 ,9 any case x is ess5tial t y e/imate ! full co/ ( ! product & ! value t y place on y\r labor4 ,y w !n be 9 a position to decide if ! prices (f]$ w comp5sate y = ! labor & exp5se4 ,d n be tempt$1 = ! sake ( a little money1 to deprive y\r family ( ! fruit necess>y to heal? & pleasure4 ,,pack+ ,,& ,,%ipp+4 ,ea* j> or jelly glass mu/ be wrapp$ 9 sev]al ?icknesses ( s(t pap] 7newspap]s w answ]74 ,make pads ( excelsior or hay by spread+ a ?ick lay] betwe5 ! folds ( newspap]s4 ,l9e ! bottom & sides ( ! box ) ^! pads4 ,pack ! fruit 9 ! padd$ box4 ,fill all ! spaces betwe5 ! j>s ) ! pack+ mat]ial4 ,if ! box is deep & a second lay] ( fruit is to g 91 put ?ick pa/ebo>d or ?9 bo>ds ov] ! fir/ lay] & set ! wrapp$ j>s on ?is4 ,fill all ! spaces & cov] ! top ) ! pack+ mat]ial4 ,nail on ! cov] & m>k cle>ly3 ,,glass4 ,,?is ,,side ,,up4 ,! great secret 9 pack+ is to fill e p>ticle ( space s t no?+ c move4 ,,pr9ciples ,,( ,,cann+ ,,& ,,pres]v+4 ,9 ! pres]vation ( foods by cann+1 pres]v+1 etc41 ! mo/ ess5tial ?+s 9 ! processes are ! /]ilization ( ! food & all ! ut5sils & ! seal+ ( ! /]iliz$ food to exclude all g]ms4 ,,bact]ia1 ,,yea/s1 ,,& ,,f]m5tation4 ,ov] "o hundr$ ye>s ago ,franois ,app]t 0 ! fir/ to make practical application ( ! me?od ( pres]v+ food by putt+ x 9 cans or bottles1 :i* he h]metically seal$4 ,he !n put ! full bottles or cans 9 wat] & boil$ !m = m or less "t1 dep5d+ ^u ! k9ds ( food4 ,9 ,app]t's "t &1 inde$1 until rec5t ye>s x 0 g5]ally ?\ght t ! oxyg5 ( ! air caus$ ! decomposition ( food4 ,app]t's !ory 0 t ! ?+s ess5tial to ! pres]vation ( food 9 ?is mann] 7 ! exclusion ( air & ! application ( g5tle heat1 z 9 ! wat] ba?1 :i* caus$ a fusion ( ! pr9cipal con/itu5ts & f]m5ts 9 su* a mann] t ! p[] ( ! f]m5ts 0 de/roy$4 ,! inve/igations ( sci5ti/s1 p>ticul>ly ( ,pa/eur1 h %[n t x is n ! oxyg5 ( ! air :i* causes f]m5tation & putrefaction1 b bact]ia & o!r microscopic organisms4 ,app]t's !ory z to ! cause ( ! spoil+ ( food 0 incorrect1 b 8 me?od ( pres]v+ x by seal+ & cook+ 0 correct1 & ! _w owes him a debt ( gratitude4 ,9 _! inve/igations sci5ti/s h f\nd t if food is p]fectly /]iliz$ & ! op5+ ( ! j> or bottle plugg$ ) /]iliz$ cotton1 food w n f]m5t1 = ! bact]ia & yea/s to :i* su* *anges are due c n pass ?r\gh ! cotton4 ,?is me?od c n be conv5i5tly foll[$ ) l>ge j>s4 ,bact]ia & yea/s exi/ 9 ! air1 9 ! soil1 & on all vegetable & animal sub/ances1 & ev5 9 ! liv+ body1 b al?\gh ( su* univ]sal occurr5ce1 ! true k ( _! nature & economic importance has only be5 ga9$ dur+ ! la/ =ty ye>s4 ,!re are a great _m k9ds ( ^! micro-organisms4 ,"s d great h>m1 b x is ?\ght t ! great] "p ( !m are b5eficial r ?an injuri\s4 ,bact]ia are "o-cell$ & s small !y c only be se5 by aid ( a microscope4 ,! process ( reproduction is simple & rapid4 ,! bact]ium becomes con/rict$1 divides1 & f9ally !re are two cells in/ead ( "o4 ,"u favorable conditions ea* cell divides1 & s rapid is ! "w t x has be5 e/imat$ t "o bact]ium may give rise1 )9 tw5ty-f\r h\rs1 to sev5te5 millions ( simil> organisms4 ,! favorable conditions = gr[? are moi/ure1 w>m?1 & prop] food4 ,yea/s1 :i* are also "o-cell$ organisms1 gr[ less rapidly4 ,a bud develops1 breaks (f1 & =ms a new yea/ plant4 ,"s yea/s & "s k9ds ( bact]ia produce spores4 ,spores1 l ! dri$ se$s ( plants1 may reta9 _! vitality = a long "t1 ev5 :5 expos$ to conditions :i* kill ! p>5t organism4 ,yea/s & ne>ly all bact]ia require oxyg51 b !re are species ( ! latt] t seem to gr[ equally well )\t x1 s t ! exclusion ( air1 :i*1 ( c\rse1 conta9s oxyg51 is n always a protection1 if "o ( ! ana]obic bact]ia1 z ! k9ds are call$ :i* d n require oxyg51 is seal$ 9 ! c4 ,spoil+ ( food is caus$ by ! developm5t ( bact]ia or yea/s4 ,c]ta9 *emical *anges are produc$ z %[n by gases1 odors1 & flavors4 ,bact]ia gr[ luxuriantly 9 foods conta9+ a good deal ( nitrog5\s mat]ial1 if w>m? & moi/ure are pres5t4 ,among foods ri* 9 nitrog5\s sub/ances are all k9ds ( meat1 fi%1 eggs1 peas1 beans1 l5tils1 milk1 etc4 ,^! foods are difficult to pres]ve on acc\nt ( ! omnipres5t bact]ia4 ,?is is se5 9 w>m1 muggy wea!r1 :5 fre% meat1 fi%1 s\ps1 milk1 etc41 spoil quickly4 ,bact]ia d n develop 9 sub/ances conta9+ a l>ge p]c5tage ( sug>1 b !y gr[ rapidly 9 a suitable wet sub/ance :i* conta9s a small p]c5tage ( sug>4 ,yea/s gr[ v readily 9 dilute solutions conta9+ sug>s 9 addition to "s nitrog5\s & m9]al matt]s4 ,fruits are usually slightly acid & 9 g5]al d n support bact]ial gr[?1 & s x comes ab\t t cann$ fruits are m commonly f]m5t$ by yea/s ?an by bact]ia4 ,"s vegetable foods h s mu* acid & s little nitrog5\s sub/ance t v few bact]ia or yea/s attack !m4 ,lemons1 cranb]ries1 & rhub>b belong to ?is class4 ,temp]ature is an important factor 9 ! gr[? ( bact]ia & yea/s4 ,!re are _m k9ds ( ^! organisms1 & ea* k9d gr[s be/ at a c]ta9 temp]ature1 "s at a v l[ "o & o!rs at "o z high z #abe ,f41 or m4 ,h[ev]1 mo/ k9ds ( bact]ia are de/roy$ if expos$ = t5 or fifte5 m9utes to ! temp]ature ( boil+ wat] 7#bab ,f472 b1 if ! bact]ia are spore produc]s1 cook+ mu/ be cont9u$ = an h\r or m to insure _! complete de/ruction4 ,g5]ally speak+1 9 ord] to kill ! spores ! temp]ature mu/ be high] ?an t ( boil+ wat]1 or ! article to be pres]v$ mu/ be cook$ = ab\t two h\rs at a temp]ature ( #bab ,f41 or a %ort] "t at a high] temp]ature "u pressure4 ,yea/s & _! spores are1 h[ev]1 m easily de/roy$ by heat ?an bact]ia spores4 ,h5ce1 fruits conta9+ little nitrog5\s mat]ial are m easily protect$ f f]m5tation ?an nitrog5\s foods 9 :i* 9 g5]al f]m5tation is caus$ by bact]ia4 ,( c\rse1 x is n possible to "k :at k9ds ( organisms are 9 ! food "o is ab\t to c or bottle2 b we d "k t mo/ fruits are n favorable to ! gr[? ( bact]ia1 &1 z a rule1 ! yea/s :i* gr[ 9 fruits & fruit juice c be de/roy$ by cook+ t5 or fifte5 m9utes at a temp]ature ( #bab ,f4 ,if no liv+ organisms are left1 & ! /]ilization ( all appliances has be5 ?or\gh1 !re is no reason :y ! fruit1 if prop]ly seal$1 %\ld n keep1 ) b slight *ange ( texture or flavor1 = a ye> or long]1 al?\gh cann$ fruits und]go gradual *ange & det]ioration ev5 "u ! mo/ favorable conditions4 ,:5 fruit is pres]v$ ) a l>ge am\nt ( sug> 7a p\nd ( sug> to a p\nd ( fruit7 x does n ne$ to be h]metically seal$ to protect x f bact]ia & yea/s1 because ! ?ick1 sug>y sirup =m$ is n favorable to _! gr[?4 ,h[ev]1 ! self-seal+ j>s are mu* bett] ?an keep+ su* fruit 9 l>ge receptacles1 f :i* x is tak5 z ne$$1 because molds gr[ freely on moi/1 sug>y sub/ances expos$ to ! air4 ,,molds ,,& ,,mold+4 ,e h\sekeep] is famili> ) molds :i*1 "u favorable conditions ( w>m? & moi/ure1 gr[ ^u almo/ any k9d ( organic mat]ial4 ,?is is se5 9 damp1 w>m wea!r1 :5 molds =m 9 a %ort "t on all sorts ( />*y foods1 su* z boil$ potatoes1 bread1 mu%1 etc41 z well z fre%1 cann$1 & pres]v$ fruits4 ,molds develop f spores :i* are always float+ ab\t 9 ! air4 ,:5 a spore falls ^u a sub/ance conta9+ moi/ure & suitable food x s5ds out a f9e ?read1 :i* bran*es & works its way ov] & into ! attack$ sub/ance4 ,9 a %ort "t spores are produc$ & ! "w ( reproduction goes on4 ,9 ! fir/ /ages molds are :ite or light gray & h>dly noticeable2 b :5 spores develop ! gr[? gradually becomes color$4 ,9 fact1 ! conditions ( advanc$ gr[? might be lik5$ to ^? ( a fl[] g>d54 ,! ?reads--mycelium--might be lik5$ to ! roots ( plants & ! spores to ! fl[] & se$s4 ,mold spores are v light & are bl[n ab\t by ! w9d4 ,!y are a little heavi] ?an air1 & drop on %elves1 tables1 & floor1 & are easily set 9 motion aga9 by ! movem5t ( a bru%1 du/]1 etc4 ,if "o ( ^! spores drops on a j> ( pres]ves or a tumbl] ( jelly1 x w g]m9ate if !re be w>m? & moi/ure en\gh 9 ! /or]oom4 ,molds d n ord9>ily cause f]m5tation ( cann$ foods1 al?\gh !y are ! common cause ( ! decay ( raw fruits4 ,!y are n z injuri\s to cann$ goods z are bact]ia & yea/s4 ,!y d n p5etrate deeply into pres]ves or jellies1 or into liquids or semiliquids1 b if giv5 "t !y w1 at ord9>y room temp]ature1 "w all ?r\gh suitable solid sub/ances :i* conta9 moi/ure4 ,ne>ly e h\sekeep] has se5 ?is 9 ! mold+ ( a loaf ( bread or cake4 ,9 ! "w ( cann+1 pres]v+1 & jelly mak+ x is important t ! food %all be protect$ f ! gr[? ( molds z well z ! gr[? ( yea/s & bact]ia4 ,to kill mold spores food mu/ be expos$ to a temp]ature ( f #aej ,f4 to #bab ,f4 ,aft] ?is x %\ld be kept 9 a cool1 dry place & cov]$ c>efully t no float+ spore c f9d lodgm5t on its surface4 ,,/]ilization4 ,to /]ilize a sub/ance or ?+ is to de/roy all life & s\rces ( life 9 & ab\t x4 ,9 foll[+ ! brief outl9e ( ! /ructure & "w ( bact]ia1 yea/s1 & molds1 x has be5 se5 t damage to foods comes ?r\gh ! gr[? ( ^! organisms on or 9 ! food2 also t if su* organisms are expos$ to a temp]ature ( #bab ,f41 life w be de/roy$1 b t spores & a few resi/+ bact]ia are n de/roy$ at a temp]ature ( #bab ,f41 unless expos$ to x = two or m h\rs4 ,bact]ia & yea/s1 :i* are intimately mix$ ) food1 are n z easily de/roy$ z are ^? on smoo? surfaces1 su* z ! ut5sils & j>s employ$ 9 ! prep>ation ( ! food4 ,s9ce air & wat]1 z well z ! foods1 conta9 bact]ia & yea/s1 & may conta9 mold spores1 all ut5sils us$ 9 ! process ( pres]v+ foods are liable to be contam9at$ ) ^! organisms4 ,= ?is reason all appliances1 z well z ! food1 mu/ be /]iliz$4 ,/ewpans1 spoons1 /ra9]s1 etc41 may be put on ! fire 9 cold or boil+ wat] & boil$ t5 or fifte5 m9utes4 ,tumbl]s1 bottles1 glass j>s1 & cov]s %\ld be put 9 cold wat] & heat$ gradually to ! boil+ po9t1 & !n boil$ = t5 or fifte5 m9utes4 ,! j>s mu/ be tak5 "o at a "t f ! boil+ wat] at ! mom5t !y are to be fill$ ) ! boil+ food4 ,! "w %\ld be done 9 a well swept & du/$ room1 & ! clo?+ ( ! work]s & ! t[els us$ %\ld be clean4 ,! food to be /]iliz$ %\ld be p]fectly s\nd & clean4 ,z 9 ?is bullet9 we h only to d ) fruits1 x w n be necess>y to say any?+ m ab\t long cook+ at a high temp]ature4 ,9 cann+ fruits x is well to rememb] t ! product is m satisfactory if heat$ gradually to ! boil+ po9t & !n cook$ ! giv5 "t4 ,,ut5sils ,,ne$$ ,,= ,,cann+ ,,& ,,pres]v+4 ,9 pres]v+1 cann+1 & jelly mak+ iron or t9 ut5sils %\ld nev] be us$4 ,! fruit acids attack ^! metals & s give a bad color & metallic ta/e to ! products4 ,! pres]v+ kettles %\ld be porcela9 l9$1 enamel$1 or ( a metal t w n =m tr\blesome *emical comb9ations ) fruit juices4 ,! kettles %\ld be broad r ?an deep1 z ! fruit %\ld n be cook$ 9 deep lay]s4 ,ne>ly all ! necess>y ut5sils may be f\nd 9 "s w>e n subject to *emical action4 ,a li/ ( ! mo/ ess5tial articles foll[s3 ,two pres]v+ kettles1 #a col&]1 #a f9e /ra9]1 #a skimm]1 #a ladle1 #a l>ge-m\!d funnel1 #a wire fry+ basket1 #a wire sieve1 #d long-h&l$ wood5 spoons1 #a wood5 ma%]1 a few l>ge pans1 knives = p>+ fruit 7plat$ if possible71 flat-bottom$ clo!s boil]1 wood5 or will[ rack to put 9 ! bottom ( ! boil]1 iron tripod or r+1 squ>es ( *eese clo?4 ,9 addition1 x w\ld be well to h a flannel /ra9+ bag1 a frame on :i* to hang ! bag1 a sirup gauge & a glass cyl9d]1 a fruit prick]1 & pl5ty ( clean t[els4 ,! regul> kit*5 pans w answ] = hold+ & wa%+ ! fruit4 ,mix+ b[ls & /one crocks c be us$ = hold+ ! fruit juice & p>$ fruit4 ,:5 fruit is to be plung$ into boil+ wat] = a few m9utes be=e p>+1 ! ord9>y /ewpans may be employ$ = ?is purpose4 ,scales are a desirable article 9 e kit*51 z weigh+ is mu* m accurate ?an ! ord9>y measur+4 ,b1 kn[+ t a l>ge p]c5tage ( ! h\sekeep]s d n possess scales1 x has seem$ wise to give all ! rules 9 measure r ?an weight4 ,if cann+ is done by ! ov5 process1 a l>ge %eet ( asbe/os1 = ! bottom ( ! ov51 w prev5t ! crack+ ( j>s4 ,! wood5 rack1 on :i* ! bottles re/ 9 ! wa%boil]1 is made 9 ?is mann]3 ,h two /rips ( wood measur+ #a in* high1 #a in* wide1 & #b in*es %ort] ?an ! l5g? ( ! boil]4 ,on ^! pieces ( wood tack ?9 /rips ( wood t are #a in*es %ort] ?an ! wid? ( ! boil]4 ,^! cross-/rips %\ld be ab\t #a in* wide1 & !re %\ld be an in* betwe5 two /rips4 ,?is rack w support ! j>s & w admit ! free circulation ( boil+ wat] ab\t !m4 ,"y will[ bran*es1 wov5 into a mat1 also make a good b$ = bottles & j>s4 ,illu/ration3 ,,fig4 #a4--,wire basket4 ,! wire basket is a sav] ( "t & /r5g? 7fig4 #a74 ,! fruit to be peel$ is put into ! basket1 :i* is l[]$ into a deep kettle p>tially fill$ ) boil+ wat]4 ,aft] a few m9utes ! basket is lift$ f ! boil+ wat]1 plung$ = a mom5t into cold wat]1 & ! fruit is ready to h ! sk9 drawn (f4 ,illu/ration3 ,,fig4 #b4--,wire sieve4 ,a /rong wire sieve is a necessity :5 pures ( fruit are to be made 7fig4 #b74 ,^! sieves are kn[n z pure sieves4 ,!y are made ( /rong wire & 9 addition h supports ( /ill /rong] wire4 ,illu/ration3 ,,fig4 #c4--;,fruit prick]4 ,a fruit prick] is easily made & saves "t 7fig4 #c74 ,cut a piece half an in* deep f a broad cork2 press ?r\gh ?is a doz5 or m co>se d>n+ ne$les2 tack ! cork on a piece ( bo>d4 ,/rike ! fruit on ! b$ ( ne$les1 & y h a doz5 holes at once4 ,:5 ! "w is f9i%$1 remove ! cork f ! bo>d1 wa% & dry ?or\ghly4 ,a little oil on ! ne$les w prev5t ru/+4 ,) ne$les ( ! size sugge/$ !re is little dang] ( ! po9ts break+1 b x is wor? rememb]+ t ! use ( prick+ ma*9es 0 ab&on$ 9 cur+ prunes on a comm]cial scale 9 ,cali=nia because ! /eel ne$les broke & rema9$ 9 ! fruit4 ,illu/ration3 ,,fig4 #d4--,wood5 vegetable ma%]4 ,a wood5 vegetable ma%] is indisp5sable :5 mak+ jellies & pures 7fig4 #d74 ,illu/ration3 ,,fig4 #e4--;,glass cyl9d] 7,a7 & sirup gauge 7,b74 ,a sirup gauge & glass cyl9d] 7fig4 #e ,a & ,b7 are n ess5tial to pres]v+1 cann+1 & jelly mak+1 b !y are valuable aids 9 gett+ ! "r proportion ( sug> = fruit or jelly4 ,! sirup gauge co/s ab\t #ej c5ts & ! cyl9d] ab\t #be c5ts4 ,a lipp$ cyl9d] t holds a little ov] a gill is ! be/ size4 ,small iron r+s1 su* z sometimes come (f ! hub ( c>t :eels1 may be us$ in/ead ( a tripod = slightly rais+ ! pres]v+ kettles f ! hot /ove or range4 ,to make a flannel /ra9+ bag1 take a squ>e piece ( flannel 7#bg by #bg in*es is a good size71 fold x to make a ?ree-corn]$ bag1 /it* "o ( ! sides1 cut ! top squ>e across1 b9d ! op5+ ) /rong1 broad tape1 /it* on ?is b9d+ f\r tapes ) :i* to tie ! bag to a frame4 ,to use ?is bag1 tie x to a /rong frame or to ! backs ( two kit*5 *airs4 ,if ! *airs are us$1 place "s heavy articles 9 !m2 or ! bag may hang on a pole 7a broom h&le7 :i* re/s on ! backs ( ! *airs4 ,a high /ool turn$ upside d[n makes a good support = ! bag4 ,put a b[l on ! floor "u ! bag1 !n p\r 9 ! fruit juice1 :i* w pass ?r\gh comp>atively cle>4 ,be=e x is us$ ! bag %\ld be wa%$ & boil$ 9 cle> wat]4 ,,selection ,,& ,,prep>ation ,,( ,,! ,,fruit4 ,! selection ( fruit is "o ( ! fir/ /eps 9 obta9+ successful results4 ,! flavor ( fruit is n develop$ until x is fully ripe1 b ! "t at :i* ! fruit is at its be/ = cann+1 jelly mak+1 etc41 is j be=e x is p]fectly ripe4 ,9 all s(t fruits ! f]m5tative /age foll[s closely ^u ! p]fectly ripe /age2 !re=e x is bett] to use und]ripe r ?an ov]ripe fruit4 ,?is is especially important 9 jelly mak+ = ano!r reason also3 ,9 ov]ripe fruit ! pect9 beg9s to lose its jelly-mak+ quality4 ,all fruits %\ld1 if possible1 be fre%ly pick$ = pres]v+1 cann+1 & jelly mak+4 ,no imp]fect fruit %\ld be cann$ or pres]v$4 ,gn>ly fruit may be us$ = jellies or m>malades by cutt+ out defective portions4 ,bruis$ spots %\ld be cut out ( pea*es & pe>s4 ,9 select+ small-se$$ fruits1 l b]ries1 = cann+1 ^? hav+ a small proportion ( se$ to pulp %\ld be *os54 ,9 dry seasons b]ries h a l>g] proportion ( se$s to pulp ?an 9 a wet or normal season1 & x is n wise to c or pres]ve su* fruit unless ! se$s are remov$4 ,! fruit %\ld be rubb$ ?r\gh a sieve t is f9e en\gh to keep back ! se$s4 ,! /ra9$ pulp c be pres]v$ z a pure or m>malade4 ,:5 fruit is br\ght into ! h\se put x :]e x w keep cool & crisp until y are ready to use x4 ,! prep>ation ( fruit = ! v>i\s processes ( pres]v+ is ! second important /ep4 ,sy/em w d mu* to light5 ! "w4 ,beg9 by hav+ ! kit*5 swept & du/$ ?or\ghly1 t !re ne$ n be a l>ge numb] ( mold spores float+ ab\t4 ,du/ ) a damp clo?4 ,h pl5ty ( hot wat] & pans 9 :i* j>s & ut5sils may be /]iliz$4 ,h at h& all necess>y ut5sils1 t[els1 sug>1 etc4 ,prep>e only z mu* fruit z c be cook$ :ile x /ill reta9s its color & crispness4 ,be=e beg9n+ to p>e fruit h "s sirup ready1 if t is to be us$1 or if sug> is to be add$ to ! fruit h x weigh$ or measur$4 ,decide ^u ! am\nt ( fruit y w cook at "o "t1 !n h two b[ls--"o = ! sug> & "o = ! fruit--t w hold j ! quantity ( ea*4 ,z ! fruit is p>$ or hull$1 z ! case may be1 drop x into its measur+ b[l4 ,:5 ! measure is full put ! fruit & sug> 9 ! pres]v+ kettle4 ,:ile ?is is cook+ ano!r measure may be prep>$ & put 9 ! second pres]v+ kettle4 ,9 ?is way ! fruit is cook$ quickly & put 9 ! j>s & seal$ at once1 leav+ ! pans ready to /]ilize ano!r set ( j>s4 ,if ! fruit is to be pres]v$ or cann$ ) sirup1 x may be put into ! j>s z fa/ z x is prep>$4 ,z soon z a j> is full1 p\r 9 en\gh sirup to cov] x4 ,if sev]al p are help+ & l>ge kettles are be+ us$ = ! pres]v+1 or :]e fruit 7l qu9ces & h>d pe>s7 mu/ be fir/ boil$ 9 cle> wat]1 ! p>$ fruit %\ld be dropp$ into a b[l ( cold wat] made slightly acid ) lemon juice 7"o tablespoonful ( lemon juice to a qu>t ( wat]74 ,?is w keep ! fruit :ite4 ,all l>ge1 h>d fruit mu/ be wa%$ be=e p>+4 ,qu9ces %\ld be rubb$ ) a co>se t[el be=e !y are wa%$4 ,if b]ries mu/ be wa%$1 d ! "w be=e /emm+ or hull+ !m4 ,! be/ way to wa% b]ries is to put a small quantity into a col&] & p\r cold wat] ov] !m2 !n turn !m on a sieve to dra94 ,all ?is "w mu/ be done quickly t ! fruit may n absorb mu* wat]4 ,d n use ! f+]s = hull+ /rawb]ries4 ,a simple hull] c be b\ght = five c5ts4 ,if practicable p>e fruit ) a silv] knife1 s z n to /a9 or d>k5 ! product4 ,! quicke/ & easie/ way to peel pea*es is to drop !m into boil+ wat] = a few m9utes4 ,h a deep kettle a little m ?an half full ( boil+ wat]2 fill a wire basket ) pea*es2 put a long-h&l$ spoon "u ! h&le ( ! basket & l[] into ! boil+ wat]4 ,at ! end ( ?ree m9utes lift ! basket out by slipp+ ! spoon "u ! h&le4 ,plunge ! basket = a mom5t into a pan ( cold wat]4 ,let ! pea*es dra9 a m9ute1 !n peel4 ,plums & tomatoes may be peel$ 9 ! same mann]4 ,if ! pea*es are to be cann$ 9 sirup1 put !m at once into ! /]iliz$ j>s4 ,!y may be cann$ :ole or 9 halves4 ,if 9 halves1 remove ne>ly all ! /ones or pits4 ,= ! sake ( ! flavor1 a few /ones %\ld be put 9 ea* j>4 ,:5 prep>+ *]ries1 plums1 or crab apples = cann+ or pres]v+1 ! /em or a "p ( x may be left on ! fruit4 ,:5 prep>+ to make jelly h ready ! *eese-clo? /ra9]1 enamel$ col&]1 wood5 spoons1 vegetable ma%]1 measures1 tumbl]s1 pres]v+ kettles1 & sug>4 ,if currant jelly is to be made1 free ! fruit f leaves & l>ge /ems4 ,if ! jelly is to be made f any ( ! o!r small fruits1 ! /ems & hulls mu/ be remov$4 ,:5 ! jelly is to be made f any ( ! l>ge fruits ! important "p ( ! prep>ation is to h ! fruit wa%$ clean1 !n to remove ! /em & ! blossom end4 ,ne>ly all ! l>ge fruits are bett] = hav+ ! sk9 left on4 ,apples & pe>s ne$ n be cor$4 ,!re is s mu* gummy sub/ance 9 ! cores ( qu9ces t x is be/ n to use ?is portion 9 mak+ f9e jelly4 ,,mak+ ,,sirup ,,= ,,use ,,9 ,,cann+ ,,& ,,pres]v+4 ,su* sirups z are us$ 9 cann+ & pres]v+ are made ) v>y+ proportions ( wat] & sug>4 ,:5 ! proportion ( sug> is l>ge & t ( ! wat] small ! sirup is said to be heavy4 ,:5 ! wat] pr$om9ates ! sirup is light4 ,!re are sev]al me?ods ( measur+ ! proportion ( sug> 9 a sirup4 ,! mo/ sci5tific & accurate is ) ! sirup gauge4 ,c>eful measurem5t or weigh+ is1 h[ev]1 q satisfactory = all ord9>y "w if ! sirup ne$ n be boil$ a long "t4 ,9 boil+ ! wat] evaporates & ! sirup gr[s ?ick] & ri*]4 ,! am\nt ( evaporation dep5ds ^u ! surface expos$ & ! pressure ( ! atmosph]e4 ,= example1 if a l>ge quantity ( sirup is boil$ 9 a deep kettle ! evaporation w n be rapid4 ,if ! same quantity ( sirup 7 boil$ ! same l5g? ( "t 9 a broad1 %all[ kettle ! wat] w\ld evaporate m rapidly & ! sirup w\ld be ?ick] & heavi]4 ,if a giv5 quantity ( sirup 7 boil$ ! same l5g? ( "t 9 a high altitude1 ,colorado = example1 & at ! sea level1 x w\ld be f\nd t ! sirup boil$ at ! sea level w\ld be ?ick] & less 9 volume ?an t boil$ 9 ,colorado4 ,f ?is x w be se5 t x is difficult to say :at proportion ( sug> a sirup w conta9 aft] x has be5 boil+ t5 or m m9utes4 ,( c\rse by ! use ( ! sirup gauge ! proportion ( sug> 9 a sirup may be asc]ta9$ at any /age ( ! boil+4 ,aft] all1 h[ev]1 x is possible to measure sug> & wat] s t y c "k ! p]c5tage ( sug> :5 ! sirup beg9s to boil4 ,! foll[+ /atem5t gives ! p]c5tage ( sug> at ! "t :5 ! sirup has be5 boil+ "o m9ute & also :at k9d ( sirup is suitable = ! v>i\s k9ds ( fruit3 ,"o p9t sug> & #a gill ( wat] gives sirup ( #dj d5sity3 ,use = pres]v$ /rawb]ries & *]ries4 ,"o p9t sug> & "o-half p9t wat] gives sirup ( #cb d5sity4 ,"o p9t sug> & #c gills wat] gives sirup ( #bh d5sity3 ,use ei!r ?is or ! prec$+ = pres]v$ pea*es1 plums1 qu9ces1 currants1 etc4 ,"o p9t sug> & #a p9t wat] gives sirup ( #bd d5sity3 ,use = cann$ acid fruits4 ,"o p9t sug> & #a p9ts wat] gives sirup ( #ag d5sity4 ,"o p9t sug> & #b p9ts wat] gives sirup ( #ad d5sity3 ,use ei!r ( ^! two light sirups = cann$ pe>s1 pea*es1 sweet plums1 & *]ries1 raspb]ries1 blueb]ries1 & blackb]ries4 ,! lighte/ sirups may be us$ = fill+ up ! j>s aft] !y are tak5 f ! ov5 or boil]4 ,! process ( mak+ a sirup is v simple1 b !re are a few po9ts t mu/ be obs]v$ if sirup & fruit are to be p]fect4 ,put ! sug> & wat] 9 ! saucepan & /ir on ! /ove until all ! sug> is dissolv$4 ,heat sl[ly to ! boil+ po9t & boil g5tly )\t /irr+4 ,! l5g? ( "t t ! sirup %\ld boil w dep5d ^u h[ ri* x is to be4 ,all sirups are bett] = boil+ f t5 to ?irty m9utes4 ,if ri* sirups are boil$ h>d1 j>r$1 or /irr$ !y are apt to cry/allize4 ,! sirup may be made a day or two 9 advance ( cann+ "t4 ,! light sirups w n keep long unless seal$1 b ! heavy sirups keep well if cov]$ well4 ,,use ,,( ,,! ,,sirup ,,gauge4 ,! sirup gauge is a graduat$ glass tube1 ) a weight$ bulb1 t regi/]s f #j to #ej1 & t is employ$ to det]m9e ! quantity ( sug> conta9$ 9 a sirup4 ,if ?is gauge is plac$ 9 pure wat] ! bulb w re/ on ! bottom ( ! cyl9d] or o!r conta9]4 ,if sug> be dissolv$ 9 ! wat] ! gauge w beg9 to float4 ,! m sug> !re is dissolv$ 9 ! wat] ! high] ! gauge w rise4 ,9 mak+ te/s x is ess5tial t ! sirup %\ld be deep en\gh to rea* ! z]o po9t ( ! gauge4 ,if a glass cyl9d] hold+ ab\t half a gill is fill$ to ab\t two-?irds its height1 & ! gauge is !n plac$ 9 ! cyl9d]1 ! quantity ( sug> 9 ! sirup w be regi/]$ on ! gauge4 ,exp]im5ts h demon/rat$ t :5 sug> is dissolv$ & heat$ 9 fruit juice1 if ! sirup gauge regi/]s #be1 ! proportion ( sug> is exactly "r = comb9+ ) ! pect9 bodies to make jelly4 ,! sirup gauge & ! glass cyl9d] mu/ bo? be heat$ gradually t ! hot sirup may n break !m4 ,if ! gauge regi/]s m ?an #be1 add a little m fruit juice4 ,if1 on ! o!r h&1 x regi/]s less ?an #be1 add m sug>4 ,9 mak+ sirups = cann+ & pres]v+ fruits1 ! exact am\nt ( sug> 9 a sirup may be asc]ta9$ at any /age ( boil+1 & ! sirup be made heavi] by add+ sug>1 or light] by add+ wat]1 z ! case dem&s4 ,,cann+ ,,fruit4 ,?is me?od ( pres]v+ fruit = home use is f all po9ts ! mo/ desirable4 ,x is ! easie/ & commonly consid]$ ! mo/ economical & ! be/1 because ! fruit is kept 9 a s(t & juicy condition 9 :i* x is believ$ to be easily dige/$4 ,! wise h\sekeep] w c h] pr9cipal fruit supply1 mak+ only en\gh ri* pres]ves to s]ve = v>iety & = special occasions4 ,! success ( cann+ dep5ds ^u absolute /]ilization4 ,if ! prop] c>e is ex]cis$ !re ne$ be no failure1 except 9 r>e cases1 :5 a spore has develop$ 9 ! c4 ,!re are sev]al me?ods ( cann+2 & :ile ! pr9ciple is ! same 9 all me?ods1 ! conditions "u :i* ! h\sekeep] mu/ d h] "w may1 9 h] case1 make "o me?od m conv5i5t ?an ano!r4 ,= ?is reason ?ree w be giv5 :i* are consid]$ ! be/ & easie/4 ,^! are3 ,cook+ ! fruit 9 ! j>s 9 an ov52 cook+ ! fruit 9 ! j>s 9 boil+ wat]2 & /ew+ ! fruit be=e x is put 9 ! j>s4 ,! quantity ( sug> may be increas$ if ! fruit is lik$ sweet4 ,x is mo/ important t ! j>s1 cov]s1 & rubb] r+s be 9 p]fect condition4 ,exam9e ea* j> & cov] to see t !re is no defect 9 x4 ,use only fre% rubb] r+s1 = if ! rubb] is n s(t & ela/ic ! seal+ w n be p]fect4 ,ea* ye> numb]s ( j>s ( fruit are lo/ because ( ! false economy 9 us+ an old r+ t has lo/ its s(tness & ela/icity4 ,hav+ ! j>s1 cov]s1 & r+s 9 p]fect condition1 ! next ?+ is to wa% & /]ilize !m4 ,h two pans p>tially fill$ ) cold wat]4 ,put "s j>s 9 "o1 lay+ !m on _! sides1 & "s cov]s 9 ! o!r4 ,place ! pans on ! /ove :]e ! wat] w heat to ! boil+ po9t4 ,! wat] %\ld boil at lea/ t5 or fifte5 m9utes4 ,h on ! /ove a %all[ milk pan 9 :i* !re is ab\t #b in*es ( boil+ wat]4 ,/]ilize ! cups1 spoons1 & funnel1 if y use "o1 by imm]s+ 9 boil+ wat] = a few m9utes4 ,:5 ready to put ! prep>$ fruit 9 ! j>s slip a broad skimm] "u a j> & lift x & dra9 free ( wat]4 ,set ! j> 9 ! %all[ milk pan & fill to ov]fl[+ ) ! boil+ fruit4 ,slip a silv]-plat$ knife or ! h&le ( a spoon ar\nd ! inside ( ! j>1 t ! fruit & juice may be pack$ solidly4 ,wipe ! rim ( ! j>1 dip ! rubb] r+ 9 boil+ wat] & put x smoo?ly on ! j>1 !n put on ! cov] & fa/54 ,place ! j> on a bo>d & out ( a draft ( cold air4 ,! "w ( fill+ & seal+ mu/ be done rapidly1 & ! fruit mu/ be boil+ hot :5 x is put into ! j>s4 ,if screw cov]s are us$1 x w be necess>y to tight5 !m aft] ! glass has cool$ & contract$4 ,:5 ! fruit is cold wipe ! j>s ) a wet clo?4 ,pa/e on ! labels1 if any1 & put ! j>s on %elves 9 a cool1 d>k closet4 ,9 cann+1 any proportion ( sug> may be us$1 or fruit may be cann$ )\t ! addition ( any sug>4 ,h[ev]1 t :i* is design$ to be s]v$ z a sauce %\ld h ! sug> cook$ ) x4 ,fruit int5d$ = cook+ purposes ne$ n h ! sug> add$ to x4 ,juicy fruits1 su* z b]ries & *]ries1 require little or no wat]4 ,/rawb]ries are bett] n to h wat] add$ to !m4 ,! only exception to ?is is :5 !y are cook$ 9 a heavy sirup4 ,,raspb]ries4 #ab qu>ts ( raspb]ries4 #b qu>ts ( sug>4 ,put #b qu>ts ( ! fruit 9 ! pres]v+ kettle2 heat sl[ly on ! /ove2 cru% ) a wood5 vegetable ma%]2 spread a squ>e ( *eese clo? ov] a b[l1 & turn ! cru%$ b]ries & juice into x4 ,press out ! juice1 :i* turn into ! pres]v+ kettle4 ,add ! sug> & put on ! /ove2 /ir until ! sug> is dissolv$4 ,:5 ! sirup beg9s to boil1 add ! rema9+ #aj qu>ts ( b]ries4 ,let !m heat sl[ly4 ,boil t5 m9utes1 c\nt+ f ! "t !y beg9 to bubble4 ,skim well :ile boil+4 ,put 9 cans & seal z direct$4 ,,raspb]ries ,,& ,,currants4 #aj qu>ts ( raspb]ries4 #c qu>ts ( currants4 #b qu>ts ( sug>4 ,heat1 cru%1 & press ! juice f ! currants & proce$ z direct$ = raspb]ries4 ,,blackb]ries4 ,! same z = raspb]ries4 ,,currants4 #ab qu>ts ( currants4 #d qu>ts ( sug>4 ,treat ! same z = raspb]ries4 ,,gooseb]ries4 #f qu>ts ( b]ries4 #a qu>ts ( sug>4 #a p9t ( wat]4 ,= gre5 gooseb]ries dissolve ! sug> 9 ! wat]1 !n add ! fruit & cook fifte5 m9utes4 ,ripe gooseb]ries are to be treat$ ! same z ! gre5 fruit1 b use only half z mu* wat]4 ,gre5 gooseb]ries may also be cann$ ! same z rhub>b 7see p4 #ah74 ,,blueb]ries4 #ab qu>ts ( b]ries4 #a qu>t ( sug>4 #a p9t ( wat]4 ,put wat]1 b]ries1 & sug> 9 ! pres]v+ kettle2 heat sl[ly4 ,boil fifte5 m9utes1 c\nt+ f ! "t ! cont5ts ( ! kettle beg9 to bubble4 ,,*]ries4 #f qu>ts ( *]ries4 #a qu>ts ( sug>4 p9t ( wat]4 ,measure ! *]ries aft] ! /ems h be5 remov$4 ,/one !m or n1 z y please4 ,if y /one !m be c>eful to save all ! juice4 ,put ! sug> & wat] 9 ! pres]v+ kettle & /ir ov] ! fire until ! sug> is dissolv$4 ,put 9 ! *]ries & heat sl[ly to ! boil+ po9t4 ,boil t5 m9utes1 skimm+ c>efully4 ,,grapes4 #f qu>ts ( grapes4 #a qu>t ( sug>4 #a gill ( wat]4 ,squeeze ! pulp ( ! grapes out ( ! sk9s4 ,cook ! pulp five m9utes & !n rub ?r\gh a sieve t is f9e en\gh to hold back ! se$s4 ,put ! wat]1 sk9s1 & pulp into ! pres]v+ kettle & heat sl[ly to ! boil+ po9t4 ,skim ! fruit & !n add ! sug>4 ,boil fifte5 m9utes4 ,sweet grapes may be cann$ ) less sug>2 v s\r ones may h m4 ,,rhub>b4 ,cut ! rhub>b :5 x is "y & t5d]4 ,wa% x ?or\ghly & !n p>e2 cut into pieces ab\t #b in*es long4 ,pack 9 /]iliz$ j>s4 ,fill ! j>s to ov]fl[+ ) cold wat] & let !m /& t5 m9utes4 ,dra9 (f ! wat] & fill aga9 to ov]fl[+ ) fre% cold wat]4 ,seal ) /]iliz$ r+s & cov]s4 ,:5 requir$ = use1 treat ! same z fre% rhub>b4 ,gre5 gooseb]ries may be cann$ 9 ! same mann]4 ,rhub>b may be cook$ & cann$ ) sug> 9 ! same mann] z gooseb]ries4 ,,pea*es4 #h qu>ts ( pea*es4 #a qu>t ( sug>4 #c qu>ts ( wat]4 ,put ! sug> & wat] toge!r & /ir ov] ! fire until ! sug> is dissolv$4 ,:5 ! sirup boils skim x4 ,draw ! kettle back :]e ! sirup w keep hot b n boil4 ,p>e ! pea*es1 cut 9 halves1 & remove ! /ones1 unless y pref] to c ! fruit :ole4 ,put a lay] ( ! prep>$ fruit into ! pres]v+ kettle & cov] ) "s ( ! hot sirup4 ,:5 ! fruit beg9s to boil1 skim c>efully4 ,boil g5tly = t5 m9utes1 !n put 9 ! j>s & seal4 ,if ! fruit is n fully ripe x may require a little long] "t to cook4 ,x %\ld be s t5d] t x may be pi]c$ easily ) a silv] =k4 ,x is be/ to put only "o lay] ( fruit 9 ! pres]v+ kettle4 ,:ile ?is is cook+ ! fruit = ! next bat* may be p>$4 ,,pe>s4 ,if ! fruit is ripe x may be treat$ exactly ! same z pea*es4 ,if1 on ! o!r h&1 x is r h>d x mu/ be cook$ until s t5d] t a silv] =k w pi]ce x readily4 ,,qu9ces4 #d qu>ts ( p>$1 cor$1 & qu>t]$ qu9ces4 #a qu>ts ( sug>4 #b qu>ts ( wat]4 ,rub ! fruit h>d ) a co>se1 cra% t[el1 !n wa% & dra94 ,p>e1 qu>t]1 & core2 drop ! pieces into cold wat] 7see p4 #ac74 ,put ! fruit 9 ! pres]v+ kettle ) cold wat] to cov] x g5]\sly4 ,heat sl[ly & simm] g5tly until t5d]4 ,! pieces w n all require ! same "t to cook4 ,take ea* piece up z soon z x is s t5d] t a silv] =k w pi]ce x readily4 ,dra9 on a platt]4 ,/ra9 ! wat] 9 :i* ! fruit 0 cook$ ?r\gh *eese clo?4 ,put two qu>ts ( ! /ra9$ liquid & ! sug> into ! pres]v+ kettle2 /ir ov] ! fire until ! sug> is dissolv$4 ,:5 x boils skim well & put 9 ! cook$ fruit4 ,boil g5tly = ab\t tw5ty m9utes4 ,,crab ,,apples4 #f qu>ts ( apples4 #a qu>ts ( sug>4 #b qu>ts ( wat]4 ,put ! sug> & wat] into ! pres]v+ kettle4 ,/ir ov] ! fire until ! sug> is dissolv$4 ,:5 ! sirup boils skim x4 ,wa% ! fruit1 rubb+ ! blossom end well4 ,put x 9 ! boil+ sirup1 & cook g5tly until t5d]4 ,x w take f tw5ty to fifty m9utes1 dep5d+ ^u ! k9d ( crab apples4 ,,plums4 #h qu>ts ( plums4 #b qu>ts ( sug>4 #a p9t ( wat]4 ,ne>ly all k9ds ( plums c be cook$ ) ! sk9s on4 ,if x is desir$ to remove ! sk9 ( any v>iety1 plunge !m 9 boil+ wat] = a few m9utes4 ,:5 ! sk9s are left on1 prick !m ?or\ghly to prev5t bur/+4 7,see fruit prick]1 p4 #aj47 ,put ! sug> & wat] into ! pres]v+ kettle & /ir ov] ! fire until ! sug> is dissolv$4 ,wa% & dra9 ! plums4 ,put "s ( ! fruit 9 ! boil+ sirup4 ,d n cr[d x4 ,cook five m9utes2 fill & seal ! j>s4 ,put m fruit 9 ! sirup4 ,cont9ue 9 ?is mann] until all ! fruit is done4 ,x may be t !re w n be suffici5t sirup t[>d ! latt] "p ( ! "w2 = ?is reason x is well to h a little extra sirup on ! back ( ! /ove4 ,,/ew$ ,,tomatoes4 ,wa% ! tomatoes & plunge into boil+ wat] = five m9utes4 ,p>e & slice1 & !n put into ! pres]v+ kettle2 set ! kettle on an iron r+4 ,heat ! tomatoes sl[ly1 /irr+ frequ5tly f ! bottom4 ,boil = ?irty m9utes1 c\nt+ f ! "t ! vegetable beg9s actually to boil4 ,put 9 /]iliz$ j>s & seal4 ,,:ole ,,tomatoes4 #h qu>ts ( m$ium-siz$ tomatoes4 #d qu>ts ( slic$ tomatoes4 ,put ! p>$ & slic$ tomatoes into a /ewpan & cook z direct$ = /ew$ tomatoes4 ,:5 !y h be5 boil+ tw5ty m9utes take f ! fire & rub ?r\gh a /ra9]4 ,return to ! fire4 ,:ile ! slic$ tomatoes are cook+1 p>e ! :ole tomatoes & put !m 9 /]iliz$ j>s4 ,p\r into ! j>s en\gh ( ! /ew$ & /ra9$ tomato to fill all ! int]/ices4 ,put ! uncov]$ j>s 9 a mod]ate ov51 plac+ !m on a pad ( asbe/os or 9 %all[ pans ( hot wat]4 ,let ! vegetable cook 9 ! ov5 = half an h\r4 ,take f ! ov5 & fill to ov]fl[+ ) boil+ hot1 /ra9$ tomato1 !n seal4 ,if !re is any ( ! /ra9$ tomato left1 c x = sauces4 ,,cann$ ,,fruit ,,cook$ ,,9 ,,! ,,ov54 ,?is me?od ( cann+ fruit1 9 ! op9ion ( ! writ]1 is ! "o to be pref]r$4 ,! "w is easily & quickly done1 & ! fruit reta9s its %ape1 color1 & flavor bett] ?an :5 cook$ 9 ! pres]v+ kettle4 ,cov] ! bottom ( ! ov5 ) a %eet ( asbe/os1 ! k9d plumb]s employ 9 cov]+ pipes4 ,x is v *eap & may usually be f\nd at plumb]s' %ops4 ,if ! asbe/os is n available1 put into ! ov5 %all[ pans 9 :i* !re are ab\t two in*es ( boil+ wat]4 ,/]ilize ! j>s & ut5sils4 ,make ! sirup2 prep>e ! fruit ! same z = cook+ 9 ! pres]v+ kettle4 ,fill ! hot j>s ) x1 & p\r 9 en\gh sirup to fill ! j> solidly4 ,run ! blade ( a silv]-plat$ knife ar\nd ! inside ( ! j>4 ,place ! j>s 9 ! ov51 ei!r on ! asbe/os or 9 ! pan ( wat]4 ,! ov5 %\ld be mod]ately hot4 ,cook ! fruit t5 m9utes2 remove f ! ov5 & fill ! j> ) boil+ sirup4 ,wipe & seal4 ,place ! j>s on a bo>d & out ( a draft ( air4 ,if ! screw cov]s are us$ tight5 !m aft] ! glass has cool$4 ,l>ge fruits1 su* z pea*es1 pe>s1 qu9ces1 crab apples1 etc41 w require ab\t a p9t ( sirup to ea* qu>t j> ( fruit4 ,! small fruit w require a little ov] half a p9t ( sirup4 ,! am\nt ( sug> 9 ea* qu>t ( sirup %\ld be regulat$ to suit ! fruit ) :i* x is to be us$4 ,! data on page #ad w be a guide4 ,! quantities giv5 w n make ! fruit v sweet4 ,! quantity ( sug> may be increas$ or dim9i%$ to suit ! ta/e4 ,,cann$ ,,fruit ,,cook$ ,,9 ,a ,,wat] ,,ba?4 ,prep>e ! fruit & sirup z = cook+ 9 ! ov54 ,fill ! /]iliz$ j>s & put ! cov]s on loosely4 ,h a wood5 rack 9 ! bottom ( a wa% boil] 7see p4 #aj74 ,put 9 en\gh w>m wat] to come to ab\t #d in*es above ! rack4 ,place ! fill$ j>s 9 ! boil]1 b d n let !m t\* "o ano!r4 ,pack clean :ite cotton rags1 or p]haps bett]1 cotton rope1 betwe5 & ar\nd ! j>s to prev5t !m f /rik+ "o ano!r :5 ! wat] beg9s to boil4 ,cov] ! boil] & let ! fruit cook t5 m9utes f ! "t ! wat] surr\nd+ x beg9s to boil4 ,draw ! boil] back & take (f ! cov]4 ,:5 ! /eam passes (f take out "o j> at a "t & place 9 a pan ( boil+ wat] beside ! boil]1 fill up ) boil+ sirup1 & seal4 ,put ! j>s on a bo>d & d n let cold air bl[ ^u !m4 ,if screw cov]s are us$ tight5 !m :5 ! glass has cool$ & contract$4 ,,pres]v+ ,,fruit4 ,9 ! case ( mo/ fruits1 cann+ ) a little sug> is to be pref]r$ to pres]v+ ) a l>ge quantity ( sug>4 ,!re are1 h[ev]1 "s fruits t are only good :5 pres]v$ ) a good deal ( sug>4 ,( c\rse1 su* prep>ations ( fruit are only desirable = occasional use4 ,! fruits be/ adapt$ = pres]v+ are /rawb]ries1 s\r *]ries1 s\r plums1 & qu9ces4 ,su* ri* prep>ations %\ld be put up 9 small j>s or tumbl]s4 ,,/rawb]ries4 ,use equal weights ( sug> & /rawb]ries4 ,put ! /rawb]ries 9 ! pres]v+ kettle 9 lay]s1 spr9kl+ sug> ov] ea* lay]4 ,! fruit & sug> %\ld n be m ?an #d in*es deep4 ,place ! kettle on ! /ove & heat ! fruit & sug> sl[ly to ! boil+ po9t4 ,:5 x beg9s to boil skim c>efully4 ,boil t5 m9utes1 c\nt+ f ! "t ! fruit beg9s to bubble4 ,p\r ! cook$ fruit into platt]s1 hav+ x ab\t #b or #c in*es deep4 ,place ! platt]s 9 a sunny w9d[1 9 an unus$ room1 = ?ree or f\r days4 ,9 t "t ! fruit w gr[ plump & firm1 & ! sirup w ?ick5 almo/ to a jelly4 ,put ?is pres]ve1 cold1 into j>s or tumbl]s4 ,,:ite ,,currants4 ,select l>ge1 firm fruit1 remove ! /ems1 & proce$ z = /rawb]ries4 ,,*]ries4 ,! s\r *]ries1 su* z ,e>ly ,ri*mond & ,montmor5cy1 are be/ = ?is pres]ve4 ,remove ! /ems & /ones f ! *]ries & proce$ z = /rawb]ry pres]ve4 ,,*]ries ,,pres]v$ ,,) ,,currant ,,juice4 #ab qu>ts ( *]ries4 #c qu>ts ( currants4 #b qu>ts ( sug>4 ,put ! currants 9 ! pres]v+ kettle & on ! fire4 ,:5 !y boil up cru% !m & /ra9 ?r\gh *eese clo?1 press+ out all ! juice4 ,/em & /one ! *]ries1 be+ c>eful to save all ! juice4 ,put ! *]ries1 fruit juice1 & sug> 9 ! pres]v+ kettle4 ,heat to ! boil+ po9t & skim c>efully4 ,boil = tw5ty m9utes4 ,put 9 /]iliz$ j>s or tumbl]s4 ,?is gives an acid pres]ve4 ,! sug> may be d\bl$ if ri*] pres]ves are desir$4 ,,plum ,,pres]ve4 #d qu>ts ( gre5 gages4 #b qu>ts ( sug>4 #a p9t ( wat]4 ,prick ! fruit & put x 9 a pres]v+ kettle4 ,cov] g5]\sly ) cold wat]4 ,heat to ! boil+ po9t & boil g5tly = five m9utes4 ,dra9 well4 ,put ! sug> & wat] 9 a pres]v+ kettle & /ir ov] ! fire until ! sug> is dissolv$4 ,boil five m9utes1 skimm+ well4 ,put ! dra9$ gre5 gages 9 ?is sirup & cook g5tly = tw5ty m9utes4 ,put 9 /]iliz$ j>s4 ,o!r plums may be pres]v$ 9 ! same mann]4 ,! sk9s %\ld be remov$ f :ite plums4 ,,qu9ces4 #d qu>ts ( p>$1 qu>t]$1 & cor$ qu9ces4 #b qu>ts ( sug>4 #a qu>t ( wat]4 ,boil ! fruit 9 cle> wat] until x is t5d]1 !n skim out & dra94 ,put ! #b qu>ts ( sug> & #a qu>t ( wat] 9 ! pres]v+ kettle2 /ir until ! sug> is dissolv$4 ,let x heat sl[ly to ! boil+ po9t4 ,skim well & boil = tw5ty m9utes4 ,p\r "o-half ( ! sirup into a second kettle4 ,put "o-half ( ! cook$ & dra9$ fruit into ea* kettle4 ,simm] g5tly = half an h\r1 !n put 9 /]iliz$ j>s4 ,! wat] 9 :i* ! fruit 0 boil$ c be us$ ) ! p>+s1 cores1 & gn>ly fruit to make jelly4 ,,fruit ,,pur,,es4 ,pures ( fruit are 9 ! nature ( m>malades1 b !y are n cook$ s long1 & s reta9 m ( ! natural flavor ( ! fruit4 ,?is is a p>ticul>ly nice way to pres]ve ! small1 se$y fruits1 :i* are to be us$ 9 pudd+s1 cake1 & froz5 dess]ts4 ,free ! fruit f leaves1 /ems1 & decay$ portions4 ,pea*es & plums %\ld h ! sk9s & /ones remov$4 ,rub ! fruit ?r\gh a pure sieve4 ,to ea* qu>t ( ! /ra9$ fruit add a p9t ( sug>4 ,pack 9 /]iliz$ j>s4 ,put ! cov]s loosely on ! j>s4 ,place ! j>s on ! rack 9 ! boil]4 ,p\r 9 en\gh cold wat] to come half way up ! sides ( ! j>s4 ,heat gradually to ! boil+ po9t & boil ?irty m9utes1 c\nt+ f ! "t :5 ! wat] beg9s to bubble4 ,h "s boil+ sirup ready4 ,z ea* j> is tak5 f ! boil] put x 9 a pan ( hot wat] & fill up ) ! hot sirup4 ,seal at once4 ,,m>malades4 ,m>malades require great c>e :ile cook+ because no moi/ure is add$ to ! fruit & sug>4 ,if ! m>malade is made f b]ries ! fruit %\ld be rubb$ ?r\gh a sieve to remove ! se$s4 ,if l>ge fruit is us$ h x wa%$1 p>$1 cor$1 & qu>t]$4 ,measure ! fruit & sug>1 all[+ "o p9t ( sug> to ea* qu>t ( fruit4 ,r9se ! pres]v+ kettle ) cold wat] t !re may be a slight coat ( moi/ure on ! sides & bottom4 ,put alt]nate lay]s ( fruit & sug> 9 ! kettle1 hav+ ! fir/ lay] fruit4 ,heat sl[ly1 /irr+ frequ5tly4 ,:ile /irr+1 break up ! fruit z mu* z possible4 ,cook ab\t two h\rs1 !n put 9 small /]iliz$ j>s4 ,,fruit ,,pres]v$ ,,9 ,,grape ,,juice4 ,any k9d ( fruit c be pres]v$ by ?is me?od1 b x is p>ticul>ly good = apples1 pe>s1 & sweet plums4 ,no sug> ne$ be us$ 9 ?is process4 ,boil #f qu>ts ( grape juice 9 an op5 pres]v+ kettle1 until x is r$uc$ to #d qu>ts4 ,h ! fruit wa%$ & p>$1 &1 if apples or pe>s1 qu>t]$ & cor$4 ,put ! prep>$ fruit 9 a pres]v+ kettle & cov] g5]\sly ) ! boil$ grape juice4 ,boil g5tly until ! fruit is cle> & t5d]1 !n put 9 /]iliz$ j>s4 ,,boil$ ,,cid]4 ,:5 ! apple crop is abundant & a l>ge quantity ( cid] is made1 ! h\sekeep] w f9d x to h] advantage to put up a g5]\s supply ( boil$ cid]4 ,su* cid] greatly improves m9ce-meat1 & c be us$ at any "t ( ! ye> to make cid] apple sauce4 ,x is also a good sell+ article4 ,! cid] = boil+ mu/ be p]fectly fre% & sweet4 ,put x 9 a l>ge1 op5 pres]v+ kettle & boil until x is r$uc$ "o-half4 ,skim frequ5tly :ile boil+4 ,d n h ! kettle m ?an two-?irds full4 ,put 9 bottles or /one jugs4 ,,cid] ,,apple ,,sauce4 #e qu>ts ( boil$ cid]4 #h qu>ts ( p>$1 qu>t]$1 & cor$ sweet apples4 ,put ! fruit 9 a l>ge pres]v+ kettle & cov] ) ! boil$ cid]4 ,cook sl[ly until ! apples are cle> & t5d]4 ,to prev5t burn+1 place ! kettle on an iron tripod or r+4 ,x w require f two to ?ree h\rs to cook ! apples4 ,if y f9d x necess>y to /ir ! sauce be c>eful to break ! apples z little z possible4 ,:5 ! sauce is cook$1 put 9 /]iliz$ j>s4 ,9 ! late spr+1 :5 cook+ apples h lo/ mu* ( _! flavor & acidity1 an appetiz+ sauce may be made by /ew+ !m ) dilut$ boil$ cid]1 us+ #a cupful ( cid] to #c ( wat]4 ,,cid] ,,pe> ,,sauce4 ,cook+ pe>s may be pres]v$ 9 boil$ cid] ! same z sweet apples4 ,if "o pref]s ! sauce less s\r1 #a p9t ( sug> may be add$ to ea* qu>t ( boil$ cid]4 ,,me?ods ,,( ,,mak+ ,,jelly4 ,9 no dep>tm5t ( pres]v+ does ! h\sekeep] feel less sure ( ! result ?an 9 jelly mak+4 ,! rule t works p]fectly "o "t fails ano!r "t4 ,:y ?is is s ! av]age h\sekeep] does n "k2 s !re is ne>ly always an elem5t ( unc]ta9ty z to ! result ( ! "w4 ,^! two que/ions are be+ con/antly ask$3 ,:y does n my jelly h>d58 ,:at causes my jelly to c&y8 ,x is an easy matt] to say t !re is some?+ 9 ! condition ( ! fruit1 or t ! fruit juice & sug> 7 cook$ too %ort or too long a "t4 ,^! explanations are (t5 true2 b !y d n help ! inquir]1 s9ce at o!r times j t proportion ( sug> & "t ( cook+ h giv5 p]fect jelly4 ,9 ! foll[+ pages an attempt is made to give a cle> explanation ( ! pr9ciples und]ly+ ! process ( jelly mak+4 ,x is believ$ t ! wom5 :o /udy ?is c>efully w f9d ! key to unv>y+ success 9 ?is bran* ( pres]v+4 ,,pect91 ,,pectose1 ,,pectase4 ,9 all fruits1 :5 ripe or ne>ly s1 !re is f\nd pect91 a c>bohydrate some:at simil> 9 its prop]ties to />*4 ,x is because ( ?is sub/ance 9 ! fruit juice t we are able to make jelly4 ,:5 equal quantities ( sug> & fruit juice are comb9$ & ! mixture is heat$ to ! boil+ po9t = a %ort "t1 ! pect9 9 ! fruit gelat9izes ! mass4 ,x is important t ! jelly mak] %\ld und]/& :5 ?is gelat9iz+ ag5t is at its be/4 ,pectose & pectase always exi/ 9 ! unripe fruit4 ,z ! fruit rip5s ! pectase acts ^u ! pectose1 :i* is insoluble 9 wat]1 conv]t+ x into pect91 :i* is soluble4 ,pect9 is at its be/ :5 ! fruit is j ripe or a little be=e4 ,if ! juice f]m5ts1 or ! cook+ ( ! jelly is cont9u$ too long1 ! pect9 und]goes a *ange & loses its p[] ( gelat9iz+4 ,x is1 !re=e1 ( ! greate/ importance t ! fruit %\ld be fre%1 j ripe or a little und]ripe1 & t ! boil+ ( ! sug> & juice %\ld n be cont9u$ too long4 ,fruits v>y z to ! quantities ( sug>1 acid1 pect91 & gums 9 _! composition4 ,"s ( ! s\r fruits conta9 m sug> ?an d "s ( ! mild]-flavor$ fruits4 ,currants1 = example1 (t5 conta9 f\r or five times z mu* sug> z ! pea*4 ,! pea* does n conta9 s mu* free acid & x does conta9 a great deal ( pect9 bodies1 :i* mask ! acid2 h5ce1 ! comp>ative sweetness ( ! ripe fruit4 ,,selection ,,& ,,h&l+ ,,( ,,fruit ,,= ,,jelly ,,mak+4 ,an acid fruit is ! mo/ suitable = jelly mak+1 ?\gh 9 "s ( ! acid fruits1 ! /rawb]ry1 = example1 ! quantity ( ! jelly-mak+ pect9 is s small t x is difficult to make jelly ) ?is fruit4 ,if1 h[ev]1 "s currant juice be add$ to ! /rawb]ry juice a pleasant jelly w be ! result2 yet1 ( c\rse1 ! flavor ( ! /rawb]ry w be modifi$4 ,"h is a li/ ( ! mo/ desirable fruits = jelly mak+4 ,! v be/ are giv5 fir/3 ,currant1 crab apple1 apple1 qu9ce1 grape1 blackb]ry1 raspb]ry1 pea*4 ,apples make a v mild jelly1 & x may be flavor$ ) fruits1 fl[]s1 or spices4 ,if ! apples are acid x is n advisable to use any flavor4 ,juicy fruits1 su* z currants1 raspb]ries1 etc41 %\ld n be ga!r$ aft] a ra91 = !y w h absorb$ s mu* wat] z to make x difficult1 )\t excessive boil+1 to get ! juice to jelly4 ,if b]ries are s&y or du/y x w be necess>y to wa% !m1 b ! "w %\ld be done v quickly s t ! fruit may n absorb mu* wat]4 7,see wa%+ fruit1 p4 #ac47 ,l>ge fruits1 su* z apples1 pea*es1 & pe>s1 mu/ be boil$ 9 wat] until s(t4 ,! /ra9$ liquid w conta9 ! flavor+ matt] & pect94 ,x requires m "w & skill to make jellies f ! fruits to :i* wat] mu/ be add$ ?an f ! juicy fruits4 ,if ! juicy fruits are ga!r$ at ! prop] "t "o may be ne>ly sure t !y conta9 ! "r proportion ( wat]4 ,if ga!r$ aft] a ra9 ! fruit mu/ be boil$ a little long] t ! sup]flu\s wat] may pass (f 9 /eam4 ,9 ! case ( ! l>ge fruits a fair e/imate is #c qu>ts ( /ra9$ juice f #h qu>ts ( fruit & ab\t #d qu>ts ( wat]4 ,if ! quantity ( juice is great] ?an ?is x %\ld be boil$ d[n to #c qu>ts4 ,apples w always require #d qu>ts ( wat] to #h qu>ts ( fruit1 b juicy pea*es & plums w require only #c or #c qu>ts4 ,! jelly w be cle>] & f9] if ! fruit is simm]$ g5tly & n /irr$ dur+ ! cook+4 ,x is always be/ to /ra9 ! juice fir/ ?r\gh *eese clo? & )\t pressure4 ,if ! clo? is d\ble ! juice w be q cle>4 ,:5 a v cle> jelly is desir$ ! /ra9$ juice %\ld pass ?r\gh a flannel or felt bag4 ,! juice may be press$ f ! fruit left 9 ! /ra9] & us$ 9 m>malade or = a second-quality jelly4 ,to make jelly t w n cry/allize 7c&y7 ! "r proportion ( sug> mu/ be add$ to ! fruit juice4 ,if ! fruit conta9s a high p]c5tage ( sug>1 ! quantity ( add$ sug> %\ld be a little less ?an ! quantity ( fruit juice4 ,t is to say1 9 a season :5 !re has be5 a great deal ( heat & sun%9e !re w be m sug> 9 ! fruit ?an 9 a cold1 wet season2 consequ5tly1 #a p9t ( currant juice w require b ?ree-qu>t]s ( a p9t ( sug>4 ,b 9 a cold1 wet season ! p9t ( sug> = ! p9t ( juice mu/ be measur$ g5]\sly4 ,ano!r cause ( ! jelly cry/alliz+ is h>d boil+4 ,:5 ! sirup boils s rapidly t p>ticles ( x are ?r[n on ! upp] "p ( ! sides ( ! pres]v+ kettle !y (t5 =m cry/als4 ,if ^! cry/als are /irr$ into ! sirup !y are apt to cause ! mass to cry/allize 9 "t4 ,! use ( ! sirup gauge & c>e n to boil ! sirup too viol5tly w\ld d away ) all unc]ta9ty 9 jelly mak+4 ,! sirup gauge %\ld regi/] #be1 no matt] :at k9d ( fruit is us$4 7,see p4 #ae47 ,jellies %\ld be cov]$ closely & kept 9 a cool1 dry1 d>k place4 ,,currant ,,jelly4 ,! simple/ me?od ( mak+ currant jelly is p]haps ! foll[+3 ,free ! currants f leaves & l>ge /ems4 ,put !m 9 ! pres]v+ kettle2 cru% a few ) a wood5 vegetable ma%] or spoon2 heat sl[ly1 /irr+ frequ5tly4 ,:5 ! currants are hot1 cru% !m ) ! vegetable ma%]4 ,put a hair sieve or /ra9] ov] a l>ge b[l2 ov] ?is spread a d\ble squ>e ( *eese clo?4 ,turn ! cru%$ fruit & juice into ! *eese clo?1 & let x dra9 z long z x drips1 b d n use pressure4 ,to ha/5 ! process take ! corn]s ( ! /ra9+ clo? firmly 9 ! h&s & lift f ! sieve2 move ! cont5ts by rais+ "o side ( ! clo? & !n ! o!r4 ,aft] ?is put ! clo? ov] ano!r b[l4 ,twi/ ! ends toge!r & press out z mu* juice z possible4 ,?is juice may be us$ to make a second quality ( jelly4 ,! cle> juice may be made into jelly at once1 or x may be /ra9$ ?r\gh a flannel bag4 ,9 any case1 ! me?od ( mak+ ! jelly is ! same4 ,measure ! juice1 & put x 9 a clean pres]v+ kettle4 ,= e p9t ( juice add a p9t ( granulat$ sug>4 ,/ir until ! sug> is dissolv$1 !n place ov] ! fire2 wat* closely1 & :5 x boils up draw x back & skim2 put ov] ! fire aga91 & boil & skim once m2 boil & skim a ?ird "t2 !n p\r into hot glasses tak5 f ! pan ( wat] on ! /ove & set on a bo>d4 ,place ! bo>d ne> a sunny w9d[ 9 a room :]e !re is no du/4 ,x is a great protection & advantage to h %eets ( glass to lay on top ( ! tumbl]s4 ,z soon z ! jelly is set cov] by "o ( ! ?ree me?ods giv54 7,see p4 #bi47 ,to make v transp>5t currant jelly1 heat1 cru%1 & /ra9 ! currants z direct$ 9 ! simple/ process4 ,put ! /ra9$ juice 9 ! flannel bag & let x dra9 ?r\gh4 ,measure ! juice & sug>1 p9t = p9t1 & f9i% z direct$ above4 ,to make currant jelly by ! cold process foll[ ! fir/ rule = jelly z f> z dissolv+ ! sug> 9 ! /ra9$ juice4 ,fill w>m1 /]iliz$ glasses ) ?is4 ,place ! glasses on a bo>d & put ! bo>d by a sunny w9d[4 ,cov] ) %eets ( glass & keep by ! w9d[ until ! jelly is set4 ,! jelly w be m transp>5t if ! juice is /ra9$ ?r\gh ! flannel bag4 ,jelly made by ! cold process is m delicate ?an t made by boil+1 b x does n keep q s well4 ,,raspb]ry ,,& ,,currant ,,jelly4 ,make ! same z currant jelly1 us+ half currants & half raspb]ries4 ,,raspb]ry ,,jelly4 ,make ! same z currant jelly4 ,,blackb]ry ,,jelly4 ,make ! same z currant jelly4 ,,/rawb]ry ,,jelly4 ,to #aj qu>ts ( /rawb]ries add #b qu>ts ( currants & proce$ z = currant jelly1 b boil fifte5 m9utes4 ,,ripe-,,grape ,,jelly4 ,an acid grape is be/ = ?is jelly4 ,! sweet1 ripe grapes conta9 too mu* sug>4 ,half-ripe fruit1 or equal portions ( ne>ly ripe & gre5 grapes1 w also be f\nd satisfactory4 ,wild grapes make delici\s jelly4 ,make ! same z currant jelly4 ,,gre5-,,grape ,,jelly4 ,make ! same z apple jelly4 ,,plum ,,jelly4 ,use an und]ripe acid plum4 ,wa% ! fruit & remove ! /ems4 ,put into ! pres]v+ kettle ) #a qu>t ( wat] = ea* peck ( fruit4 ,cook g5tly until ! plums are boil$ to pieces4 ,/ra9 ! juice & proce$ ! same z = currant jelly4 ,,apple ,,jelly4 ,wa%1 /em1 & wipe ! apples1 be+ c>eful to clean ! blossom end ?or\ghly4 ,cut into qu>t]s & put into ! pres]v+ kettle4 ,b>ely cov] ) cold wat] 7ab\t #d qu>ts ( wat] to #h ( apples7 & cook g5tly until ! apples are s(t & cle>4 ,/ra9 ! juice & proce$ z = currant jelly4 ,!re %\ld be b #c qu>ts ( juice f #h qu>ts ( apples & #d ( wat]4 ,apples v>y 9 ! p]c5tage ( sug> & acid !y conta94 ,a f9e-flavor$ acid apple %\ld be employ$ :5 possible4 ,apple jelly may be made at any "t ( ! ye>1 b w9t] apples are be/ & %\ld be us$ :5 9 _! prime1 i4 e41 f ! fall to ,decemb] or ,janu>y4 ,:5 x is f\nd necess>y to make apple jelly 9 ! spr+1 add ! juice ( "o lemon to e p9t ( apple juice4 ,,cid] ,,apple ,,jelly4 ,make ! same z pla9 apple jelly1 b cov]+ ! apples ) cid] in/ead ( wat]4 ,! cid] mu/ be fre% f ! press4 ,,crab-,,apple ,,jelly4 ,make ! same z pla9 apple jelly4 ,,qu9ce ,,jelly4 ,rub ! qu9ces ) a co>se cra% t[el2 cut out ! blossom end4 ,wa% ! fruit & p>e x & cut 9 qu>t]s4 ,cut out ! cores1 putt+ !m 9 a di% by !mselves4 ,h a l>ge b[l half full ( wat]2 drop ! p]fect pieces ( fruit into ?is b[l4 ,put ! p>+s & imp]fect p>ts1 cut v f9e1 into ! pres]v+ kettle4 ,add a qu>t ( wat] to e #b qu>ts ( fruit & p>+s4 ,put on ! fire & cook g5tly = two h\rs4 ,/ra9 & f9i% ! same z apple jelly4 ,! p]fect fruit may be pres]v$ or cann$4 ,to make qu9ce jelly ( a second quality1 :5 ! p>+s & fruit are put on to cook put ! cores into ano!r kettle & cov] !m g5]\sly ) wat] & cook two h\rs4 ,aft] all ! juice has be5 dra9$ f ! p>+s & fruit1 put :at rema9s into ! pres]v+ kettle ) ! cores4 ,mix well & turn into ! /ra9+ clo?4 ,press all ! juice possible f ?is mixture4 ,put ! juice 9 ! pres]v+ kettle ) a p9t ( sug> to a p9t ( juice2 boil t5 m9utes4 ,,wild ,,fruits ,,= ,,jellies4 ,wild raspb]ries1 blackb]ries1 b>b]ries1 grapes1 & bea* plums all make delici\s jellies4 ,! frequ5t failures 9 mak+ b>b]ry jelly come f ! fruit n be+ fre% or f be+ ov]ripe4 ,,prep>ation ,,( ,,! ,,glasses ,,= ,,jelly4 ,/]ilize ! glasses2 take f ! boil+ wat] & set !m 9 a %all[ bak+ pan 9 :i* !re is ab\t #b in*es ( boil+ wat]4 ,,cov]+ ,,jellies4 ,jellies are s ri* 9 sug> t !y are protect$ f bact]ia & yea/s1 b !y mu/ be cov]$ c>efully to protect !m f mold spores & evaporation4 ,! foll[+ me?ods ( cov]+ jellies are all good3 ,h disks ( ?ick :ite pap] ! size ( ! top ( ! glass4 ,:5 ! jelly is set1 bru% ! top ov] ) br&y or alcohol4 ,dip a disk ( pap] 9 ! spirits & put x on ! jelly4 ,if ! glasses h cov]s1 put !m on4 ,if !re are no cov]s1 cut disks ( pap] ab\t half an in* 9 diamet] l>g] ?an ! top ( ! glass4 ,beat toge!r ! :ite ( "o egg & a tablespoonful ( cold wat]4 ,wet ! pap] cov]s ) ?is mixture & put ov] ! glass1 press+ d[n ! sides well to make !m /ick to ! glass2 or ! cov]s may be dipp$ 9 olive oil & be ti$ on ! glasses1 b !y mu/ be cut a little l>g] ?an :5 ! :ite ( egg is us$4 ,a ?ick coat+ ( p>aff9 makes a good cov]1 b n q s safe z ! pap] dipp$ 9 br&y or alcohol1 because ! spirits de/roy any mold spores t may happ5 to re/ on ! jelly4 ,if su* spores are cov]$ ) ! p>aff9 !y may develop "u x4 ,h[ev]1 ! pap] wet ) spirits c\ld be put on fir/ & ! p>aff9 p\r$ ov] x4 ,if p>aff9 is us$1 break x into pieces & put 9 a cup4 ,set ! cup 9 a pan ( w>m wat] on ! back ( ! /ove4 ,9 a few mom5ts x w be melt$ en\gh to cov] ! jelly4 ,h ! coat+ ab\t a f\r? ( an in* ?ick4 ,9 cool+ ! p>aff9 contracts1 & if ! lay] is v ?9 x w crack & leave a portion ( ! jelly expos$4 ,,cann$ ,,or ,,bottl$ ,,fruit ,,juices4 ,fruit juice is mo/ desirable = dr9k+ or = cul9>y purposes4 ,grape juice is p>ticul>ly good z a dr9k4 ,x may be cann$ ) or )\t sug> b1 except :]e ! grapes h a l>ge p]c5tage ( sug>1 z is ! case 9 ,cali=nia1 "s sug> %\ld be add$ to ! juice 9 cann+4 ,currant juice may be /]iliz$ & cann$ )\t sug>4 ,?is juice may be made into jelly at any season ( ! ye>4 ,fruit juices t are design$ = use 9 froz5 creams & wat] ices %\ld be cann$ ) a g5]\s am\nt ( sug>4 ,= grape juice good bottles are to be pref]r$ to fruit cans4 ,if y c get ! self-seal+ bottles1 su* z pop or be] comes 91 ! "w ( putt+ up grape juice w be light4 ,if bottles are employ$1 be v c>eful to /]ilize bo? bottles & corks4 ,,grape ,,juice4 ,wa% ! grapes & pick f ! /ems4 ,put ! fruit 9 ! pres]v+ kettle & cru% slightly4 ,heat sl[ly & boil g5tly = half an h\r4 ,cru% ! fruit ) a wood5 spoon4 ,put a sieve or col&] ov] a l>ge b[l & spread a squ>e ( *eese clo? ov] ! sieve4 ,turn ! fruit & juice into ! *eese clo?2 dra9 well1 !n draw ! edges ( ! *eese clo? toge!r & twi/ h>d to press out all ! juice possible4 ,put ! /ra9$ juice 9 a clean pres]v+ kettle & on ! fire4 ,:5 x boils up1 draw back & skim4 ,let x boil up aga9 & skim2 !n add ! sug> & /ir until dissolv$4 ,boil five m9utes1 skimm+ c>efully4 ,fill hot /]iliz$ j>s or bottles4 ,put ! j>s or bottles 9 a mod]ate ov5 = t5 m9utes1 9 pans ( boil+ wat]4 ,h "s boil+ juice & p\r a little ( x into ! j>s z !y are tak5 f ! ov52 !n seal4 ,place on bo>ds & set aside out ( a cold draft4 ,a good proportion ( sug> & juice is #a gill ( sug> to a qu>t ( juice4 ,! prep>ation & use ( grape juice has be5 discuss$ at l5g? 9 an e>li] bullet9 ( ?is s]ies4a ,,raspb]ry1 ,,blackb]ry1 ,,/rawb]ry1 ,,& ,,currant ,,juices4 ,) all ^! fruits except currants1 proce$ ! same z = grape juice1 b add+ half a p9t ( sug> to ea* qu>t ( juice4 ,currants w require #a p9t ( sug> to a qu>t ( juice4 ,,*]ry1 ,,plum1 ,,& ,,pea* ,,juices4 ,to pres]ve ! juice ( *]ries1 plums1 pea*es1 & simil> fruits1 proce$ z = jelly1 b add+ to ea* qu>t ( juice half a p9t ( sug> in/ead ( a qu>t z = jelly4 ,if x is n desir$ to h ! fruit juice transp>5t1 ! pulp ( ! fruit may be press$ to extract all ! liquid4 ,,fruit ,,sirups4 ,! only diff]5ce betwe5 sirups & juice is t 9 ! sirup !re mu/ be at lea/ half z mu* sug> z fruit juice4 ,^! sirups are us$ = flavor+ ice creams & wat] ices4 ,!y also make a delici\s dr9k1 :5 two or ?ree spoonfuls are add$ to a glass ( ice wat]4 ,,raspb]ry ,,v9eg>4 ,put #d qu>ts ( raspb]ries 9 a b[l & p\r ov] !m #b qu>ts ( v9eg>4 ,cov] & set 9 a cool place = two days4 ,on ! second day /ra9 ! v9eg> ?r\gh *eese clo?4 ,put #d qu>ts ( fre% raspb]ries 9 ! b[l & p\r ov] !m ! v9eg> /ra9$ f ! fir/ raspb]ries4 ,put 9 a cool place = two days1 !n /ra94 ,put ! /ra9$ juice 9 a pres]v+ kettle ) #c qu>ts ( sug>4 ,heat sl[ly1 & :5 ! v9eg> boils skim c>efully4 ,boil tw5ty m9utes1 !n put 9 /]iliz$ bottles4 ,ab\t #b tablespoonfuls ( v9eg> to a glass ( wat] makes a refre%+ dr9k4 ,simil> v9eg>s may be made f blackb]ries & /rawb]ries4 ,,footnotes3 a ,u4 ,s4 ,dept4 ,agr41 ,f>m]s' ,bullet9 ,no4 #age4 ---------------------------------------- ------------------------------- ,transcrib]'s ,note3 ,! foll[+ typographical errors 7 correct$3 p4 #aj3 crackng to crack+ 7! crack+ ( j>s7 p4 #ag3 #bb to #ah 7see p4 #ah7 p4 #ai3 #ag to #ac 7see p4 #ac7 p4 #ai3 #ad to #aj 7,see fruit prick]1 p4 #aj47 p4 #bj3 #ah to #ad 7,! data on page #ad7 p4 #ba3 #ad to #aj 7see p4 #aj7 p4 #be3 #ag to #ac 7,see wa%+ fruit1 p4 #ac47 p4 #bf3 crytallize to cry/allize 7to cry/allize 9 "t7 p4 #bf3 #ai to #ae 7,see p4 #ae47 ,irregul>ity 9 hyph5ation 7e4g4 jelly-mak+ vs4 jelly mak+7 & comp\nd words 7e4g4 wa% boil] vs4 wa%boil]7 has n be5 correct$4 ---------------------------------------- -------------------------------