Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-11-15
FARM AND FIRESIDE.


FRUIT BUTTER. general only dried
fruit is used from which to make the but
ter. They can and sometimes do use the
green fruit, but it is not so practicable in
the cities. The principal kinds made are
from apples, peaches and ounces. Recent
ly they have commenced making pear but
ter also. 1t is not easy to get dried quin-
ces in the market, consequently during the
season when they are ripe, the green fruit
is used and it's manufacture pushed, and a
large quantity also put up in Theoretically
sealed cans for use later in the year. We
saw several hundred cans that would hold
two or three hundred pounds each, await
ing the incoming fruit. Apple and peach
butter, however are the kinds mostly
made. Almost any reasonable amount of
these kinds of goods can be found at all
seasons and consequently the manufacture
can continue all the year round. AS a
matter of fact, however, there is generally
very little to do in July and Augustine
dull months. We are told that the south
ern dried fruit was better suited for the
purpose than that Of the north and west.
| The dried fruit is first carefully washed
and sorted, and picked over and soaked. SO
as to get everything out that ought not to
be in. 1t is then put into large copper
kettles, holding about 1,5U0pounds, which
are surrounded by steam jackets, and in
which is a stirrer run by machinery. Then
a sufficient quantity of sugar is put in,a and
enough watef to answer the purpose, and
the batch is cooked and constantly stirred
until it is done, which takes about four
patches running full time, and the three
large kettles used by this firm can turn
out, when fully at work, at least $4,000
pounds of fruit butter day-about nine
tons. After it is sufficiently cooked,
which the experienced manufacturer can
very accurately judge. it is forced through
a peculiarly made sieve which revolves up
on row of pestles, by which process any
cores or Jumps are prevented from going
into it. 1t is then passed down into anoth-
er department, where it is put into pals
ready for shipment. The pals are of diff
ferent sizes, holding respectively five
pounds, six pounds and thirty-six pounds.
The goods will keep excellently well under
all circumstances, and will bear shipment
to all parts of the country. 1t might not
be best to have it on hand in southern
latitude in the middle of summer. We do
not know an article that promises to be
more popular and useful than this. It
mingles the utile cum dulce to perfection,
and no well regulated grocer's establish
ment should be without it. It is cheap
enough to sell readily and givea good mar
gin for profit. It is only nine years ago
that this article was first introduced into
the market of Philadelphia, and only two
years since its manufacture was begun
here. The wholesale trade generally ham
dies these goods. Fruit butter may be
made in the country very easily and cheap
ly. The same purpose that sugar SUBJ
serves in manufactures here, may be ac-
complished there by the use of cider. When
apples are ripe make, say three barrels of
cider. Then pare and core four bushels of
apples. Then boil down the three barrels
Of cider to one and half, and set it con-
venient to the copper kettle, in which
place the four bushels of apples. Pour on
the apples from the cider enough to an
swer the purpose, and fire up. AS the cider
boils away add more and more until it is
all used up, and the contents OF the kettle
are brought down to proper consistency,
of which one must be the judge. A little
practice will make one perfect IN this pro-
Gees. This is for apples. 1t will apply
equally well to any other kind Of fruit from
which it is practicable to ATTAIN the Juice
as one would from apples.
WELL KEPT FARMS.-.A well ordered