Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1880-09-09
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Apple Jelly. dt,-o

aab. Apple Jelly, do 10
Much inquiry has been made
of late years for the best way to
utilize the surplus crops Of APP
pies in abundant years. AS the
promise is strong for a lheqvy
crop in 1880, i'll Will bSlwell4or
owners to prepare for the best
modes Of marketing, Ia addi-
ton to selecting and shipping
fine specimens, drying, and con-
verting into vinegar will be
largely employed. Another
mode, less known, and less ex-
tcnsiveIy adopted, ris manulact-
uring the. fresh juice into Jelly.
One of the most successful
manufacturers of apple jeay,
and who succeeds. in nnlkihg
uniformly an excellent prodnct,
is Isaac Mekeel, Of Popular
Ridge, Cayuga County, N. Y.
BY several years experience he
has brought the processto great
perfection. The first, and a
most essential requisite, is TO
use good apples-such as would
be regarded as excellent table
sorts. They must be fullYsripe.
If not quito ripe, they must be
allowed to remain in heaps af-
ter gathering. Autumn table
sort are first employed, and as
the manufacture continues, Win
ter varieties ripened in a warm
place come into use.
The next essential requisite
a is cool temperature. The juice
being separated with a great or
der mill, will Tcrmcnt too soon
if the weather is warm. The
thermorueter should never range
higher than 60fdeg. in the mid
die, of,the day; 40 deg. or there
abouts is preferred. The work
is commonly commenced about
the middle of October, and is
continued till the first Of dc
cember. If a warm day occurs,
the manufacture is omitte6AhI
the weather, is coolehf The
slightest fermentation ..of the
juice spoiIs the character of the
Jelly. In cold weather the
whole process may be extended
through three or four hours,
from the grinding of the apples
to the jelly; but the time must
be less than an hour. ar tit !.
Cooks copper evaporator is
used for boiling down the juice.
Iron will not answer. The En-
vaporator is thoroughly washed
daily. The juice is reduced 1to|
about 80 or b deg. Of the sac
charometer, and three quarters
of an hour to one hour is reqHir-
cd for the process. A barrelof
juice will make fifty pounds
of jelly. A gallon will weigh
about eleven. pouhds--or nearly
five gallons are made, from a
barrel of juice. The evaporation
is twelve feet long, the process
is continuous, and one barrel OF
more is reduced per hour. The
jelly is poured into the mollasI
while hot and liquid. 81
Mr. Mckeel manufactures
more largely in abundant years.
In 1873 he matlc twelve tons of |
Jelly. One bltshel of apples
viii make five or six pounds. |
Not over twenty-five bushels of |
apples are ground or worked at
time, as it is all essential TO
evaporate before there is any
fermentation. The fruit should |
be well assorted, so as to have
all of equal ripeness. The cost
of manufacturing is about a cent
anda half PEI pound, including
fuel. The price of the best APP
Piles is of course greater than
the labor. The wholesale price
of Che jelly is eight cents per
pound, and large quantities are
shipped to purchasers. The
jelly will keep any length OF
time; it has been found good
and fresh alter the lapse OF fotirl
years.
1t is probable that the processI
of manufacture might be con
tinued into Winter, in a large
basement, any desired degree of
GOODNESS being secured by ven
Country Gentleman.
2 0JG6gu vinegar ID M 1
Steep a pint Of good firm cornI
in twoandIa half gallons of cold
water for two or three hours,
and then pit onIhc fire and boil