Southern standard. (McMinnville, Tenn.) 1879-current, 1882-10-28
Apple Jelly.

iS"'tul"i D"NiOIJ LOL 4OolJ pun
lished in the proceedings Of the State
Society, is an interesting detailed ac-
count of the process which has been
adopted there for the successful manu-
tacture of jelly from apples, The
largest jelly factory is situated near the
village Of Mexico, in that county, and
the following is substantially the mode
pursued: The factory is placed where
water power may be used. The lower
portion of the building is sawmill,
and the slabs furnish the fuel required
for evaporating the apple juice to jelly.
Large bins, eight in number, hold sew
elal thousand bushels Of apples, as they
are drawn. The floors of these bins
have a steep inclination towards the
water, and CRATE is provided, through
which the apples may be discharged
into long half submerged trough,
through which current of water is
passed, and which gives the apples
thorough washing, They fall a few
feet into Slated tank. The washing,
rolling and tumbling of the apples to-
gether removes decayed sections of the
fruit. An elevator carries them up,
the teeth of the buckets allowing all
the water to escape. They are grated,
and pressed in an iron press, the turn.
ing Of the screws being directed by wa
ter power. The cheese is builtin layers
enclosed in strong cotton cloth, instead
of in straw. The juice passes to a def
ecator, a copper pan II feet long and
3 feet wide. The juice comes from the
tank in a continuous stream, three
eighths of an inch in diameter Cop
per pipes an inch and half in diane
ter extend lengthwise, little above
the bottom of the defecator, and when
supplied with steam impart the neces-
sary heat. All portions of the pomace
and other foreign matter, when heated,
rise in scum, which is dragged off in
floating rake. The juice is evapOra.
ted to a partial syrup of the specific
gravity of 200 Baume. 1t is then car
red with syphon from the bottom of
the defecator to tie evaporator, just
below. The evaporator is of six cop
per tubes three inches in diameter, one
above another, each enclosed in four
inch iron pipe, leaving half an inch
steam space between them. The cop
per tubes are open at both ends, allow
ing entrance and egress to the syrup.
A slight inclination to them gives di-
rection to the current. The steam has
rs to 80 pounds pressure. The copper
tubes being one above another, the
syrup passes first through the upper
one, then through funnel into the
next one below, and flowing back wards
and forwards through them, emerging
from the last three minutes later, at a
consistency of from 80 to 800 Baume,
and when cooled makes perfect Jelly.
To guard against any fermentation, no
cheese ever stands over night, no pom
ace is left in the crater or vat, and no
Juice in the tank. Besides these pre-
cautions, large water tank is placed
upon the roof of the building and filled
by force pump, and from this hose
makes the washing Of everything COIN,
paratively easy. Hot water, instead
of apple juice, issometimes sent through
the defecOtor aud evaporation till they
are thoroughly purified. The jelly
passes from the evaporator to fifty
gallon tub, where any little variations
in reduction by mixing are effected.
1t is then drawn through faucets while
hot into the various packages for mar
-ket. A favorite form is neatly turned
wooden pals with cover and bail, hold.
ing five and ten pounds.
This mandatory makes from 800
to eight Ell hundred pounds Of
jelly each day Of ten hours. Each
bushel of apples produces from four tc
five pounds of jelly, the later sorts
when ripe yielding the most jelly.
Grab apples are stated to produce the
finest jelly, sour natural fruit the best
looking article, and a mixture Of al
the most satisfactory results generally
There are several important requi
sites for success not given in this ac
count, and those who are about to un
dertake the manufacture for the frs
time, will ind many valuable sugges
tons in an article which appeared il