The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-08-15
TOPICS FOR FARMERS.

Fruit Butter.-The American Grocer
gives the following account of the manu-
facture of fruit butter: In general only
dried fruit is used from which to make
the butter. 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. Recently they have be-
gan making pear butter also. 1t is not |
easy to get dried ounces in the market,
consequently during the season when |
they are ripe the green fruit is used and |
it's manufacture pushed, and large
quantity also put up in hermetically
sealed cans for use later in the year.
We saw several hundred cans that
would hold two or three hundred pounds
each awaiting the incoming fruit. Ap-
pie and peach butter, however, are the
kinds mostly made. Almost any rea-
sonable amount of that kind of goods
can be found at all seasons, and conse-
quently the manufacture can continue
all the year round. As a matter of fact,
however, there is very little to do in
July and August, the dull months. We
were told that the Southern 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
every thing out that ought not to be
in. 1t is then put into large copper
kettles holding about fifteen hundred
pounds, which are surrounded by steam
Jackets, and in which is stirrer run by
machinery. Then a sufficient quantity
of sugar is put in, and enough water to
answer the purpose, and the batch is
cooked and constantly stirred until it is
done, which takes about four hours.
One kettle can thus make about four
patches running full time, and the three
large kettles used by this firm can turn
out, when fully at work, at least eighteen
thousand pounds of fruit butter day
about nine tons. After it is Efficiently
cooked, which the experienced manu-
facturer can very accurately judge, it is
forced through a peculiarly constructed
sieve, which revolves upon row of
pestles, by which process any cores or
Jumps are prevented from going into it.
1t is then passed down into another de-
partment, where it is put into pals
ready for shipment. The pals are of
different sizes, holding respectively FIVE
pounds, six pounds and thirty-fve
pounds. The goods will keep excel
lently well under all favorable circum-
stances, and will bear shipment to all
parts of the country. 1t might not be
best to have it on hand in a southern
latitude in the middle of the summer.
We do not know an article that prom
ises to be more popular and useful than
this. 1t mingles the utile cum d,tlce to
perfection, and no well-regulated grocer s
establishment should be without it. It
is cheap enough to sell readily and give
a good margin for profit. 1t is only
nine years ago that this article was first
introduced in the market of Philadel-
phia, and only two years since its manu-
facture was begun there. The whole
sale trade generally handle these goods.
Fruit butter may be made in the
country very easily and cheaply. The
same purpose that sugar subserves in
manufactures here may be accom-
plished 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 convenient to the copper
kettle, in which place the four bushels
of apples. Pour on the apples from the
cider enough to answer 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 judge. A little
practice will make one perfect in this
process. This is for apples. 1t will
apply equally well to any other kind
of fruit from which it is practicable to
obtain the juice as one would from
apples.
StuccO Whitewash.-Take one-hali
bushel of unslacked lime, slake with
boiling water, covering it during the
process to keep in the steam. Strain
the liquid through a fine sieve OF
strainer, and add to it a peck of salt
previously well dissolved in warm water
three pounds of ground rice boiled to 8
thin paste; one-half pound of powdered
Spanish whiting and one pound of clear
by soaking it we'll Then hang it over &
slow fire, in a small kettle with a larger
one filled with water. Add five gallon
of hot water to the mixture, stir it wei
and let it stand for a few days covered
from the dust. It should be put on hot
About pint of this mixture will cove
, square yard upon the outside of
house, if properly applied. Fine O
coarse brushes may be used, according
! to the neatness of the job. It answer
as well as oil paint for wood, brick o
stone