Evening star. [volume] (Washington, D.C.) 1854-1972, 1874-11-07
Fruit Butter,

subscriber wrote us that he wanted to know
how to make huit butter, AMI a subscri ber's
call fOr Information is never disIesaTded by a.;
50 we en- TO paTticu ar establishment because
We knew that the eBterprising gentleman in
charge oft still preserved a pleasant memory
CT the taste Of these famous sand wichvs of bread
eIu cEetse aud fruit butter which his reVered
az CtstcTs among the sturdy pioneers from the
fstheTlsLd, WHO settled in Pennsylvania, were
won't 70 spread for him.
We CID not know uBrl he told Us, that, in
general, only dried fruit lie used from which to
make the butter. They can, snd sometimes do,
Tee tie green fruit, but II is not so practicabls
from splles, peaches ana ounces. Recently
tLey have commenced making pear butter a. 40.
1t II not easy 10 get dried ounces in the mar
ket, conseq uently during the season when they
are ripe the green fruit IL used and its manu-
facture puaht q, and q large quantity also put
up In Theoretically sealed cans Tor use later in
tteyesr. We saw several hundred pounds each
awaiting the incoming frUtt- Sometimes, too,
ii pays TO use the canned ounces; OF which this
concern has consumed this year a large ausn-
ttl. We heard OF enc well known dealer in
fai cy groceries, that tled to induce the manu-
fsctureTs to use up lot OF dam aged goods n has
ounce butter, but he reck0ned altogether with
out his host that time. We volunteer him some
aavice-neVeI try to induce a PTlnsy lyanis
DutcbmRn TO hazard his reputation by any such
dangerous experiments Apples and pc aCn but
ter, however, are the kinds mostly made. AL
most any reasOnable amount OF these kinds of
goods can he found at all seasons, and conse
qUently the manufacture can continue ali the
round. AS matter OF fact, however. there is
generally very little TO do in July and August
the dali months. We were told that the South
eID dried fruit was better suited for the paT-
pose than that of the North aud West, and for
the Teason that the more cultivated 4 fruit is
the sV ter Il becomes, and the sweeter it is tie
more easily the acid taste is overcome by the
sugar used III notwithstanding, and tast is not
GesiTable in making the fruit butter. The
peculiar favor of the fruit should be preserved
ard the less cultivated Southern fruit is found
10 he better on that account.
The dried fruit is first carefully washed AID
sorted, aud picked over ana soaked, 50 as to get
everything out that ought not TO be ia. 1t is
then put into large copper kettles holding about
fifteen hundreds POUNDS, which are surrounded
by stesm jackets and in which is stirTer run
by machinery. Then a sufficient quantity OF
sugar If put in, and enough water t. answer the
purpose, and the batch is cooked and constantly
stirred until II Is done, which takes about four
hours. one kettle can thus make about four
patches running full time, ana the three large
kettles used by this firm can turn out, when
fully ct work at least eighteen thousand
pounds of fruit butter day-about nine tons.
just TO think what q precious lot of pleasant
ness this Institution IL capable of producing.
After il is sufficiently cooked, which the ex-
IeTienced manufacturer can very accurately
judge, it is forced through a peculiarly con-
stTucted sieve, which TevOlves under a row of
pesties; by which process any cores or Jumps
are prevented from going into it, Ii is then
passed down into another department, where
Ii IL put into pals ready for shipment. These
pals are OF different sizes, holding respectively
New England, ami would form 4 YeFS neat ad-
dtiOn to 4 hOusekeepeT's stock OF wooden ware
a very ingenious apparatus IS here fitted uD
for washing these pals. They are first scaded
in water and then brought under the gentle
influence of a circular revolving brush, which
feebly reminded US of the patent steam hair
brushes that enterprising BARRIERS introduced a
few years ago The pail is thoroughly scrubbed
by this turning lathe sort of a griudstone en-
DRY of stiff bristle. OF course, ii a customer
warts barrel or half a barrel il would be nut
up so for him, and in such packages it is best
suited for those who wish to retail It. The
goods will keep excellently well under all IA
YOrable circumstances, and Will bear shipment
TO all parts of the country. II might not be
best to have it on hand in a Southern latitude
III the middle OF the summer. We do not know
An article that promises to be more popniar
and useful than this. 1t mtDgles the utiLe cum
duIce to perfection, and DO well regulated gro
GERS establishment should be without it. IL
cheap enough to sell readily and give a good
margin for profit. 1t is only about nina years
ago this article was first introduced into the
market at Philadelphia, aud only two years
since its manufacture was begun here. Tae
wholesale trade generally handle these goods.
Fruit butter may be made in the country
very easily and cheaply. The same purpose
may lie accomplished there by the use of cider.
When apples are ripe make say three barrels
OF cider. Then pare and core Jour hushel of ap-
pies. Then bOii down the three barrels of cider
to one and q half, and set IL convenient 10 rue
copper kettle, in which place the four bushels
OF spples. Pour on the apples from the cider
enough TO answer the purpose, and fire up. IA
the cider bo1ls away add more and more until
i; is All used W, and the contents of the kettle
are brought down TO proper consistency Of
which one must be judge. A little practice
v i'll make one perfect in this process This is
Tor APPLES. 1t will apply equally we'll to any
to OHtain the juice as ono would from apples
AmeTichn Grocer.