Omaha daily bee., 1883-04-06
HOW TO MAKE JELLY.
The Secrets OF the Business Explain
ed in Detail.

There was a great deal of weather
yesterday; In fac: the weather was
very much SO, and q Globe Democrat
reporter, who has o great liking for
raspberry jam, but whose boarding
house lady never gives him shy,
thought no would sweeteu his temper
by a visit to one Of the establishments
where this delicacy Is manufactured.
At the tisst place visited the proprie.
tors were out, ssmplipg the weather;
but q clerk was present who appeared
to know all about the business, and he
seemed anxious to talk. He told the
reporter of soms wonderful things
No less than adtz,n kinds of domestic
and tropical fruits we're used, and these
were continually kept in stock. BY
some procesr, which remains a secret,
strawberries, or the most delicate of
fruits, could be keptfor q ear or IN ore,
without losing any of their original
flavor. Nothing but fruits anu gu gar
were used, and the most fas
tldious and accomplished housewife
would fud nothing In their establish.
ment to which the smallest exception
could be taken.
"Wil you let me 60 through your
workrooms and see how the thing 10
done2' asked the reporter.
"Oh, mol" replied the clerk, hastily
1--WE are not running our full force to.
day, and the works are not in good
order. Come around some other
time"
very WE'LL" said the reporter,
meekly, and he went on his way to an.
other establishment.
At n of the largest Jelly manufac.
turing places In the city he was taken
In out of the weather ard made vel.
coms.
$50 you want to know how ally II
made, do you2" said the adipose and
jolly proprietor. "Well, II isn't made
Just as people suppose 1t is; but then,
after all, there's nothing so dreadful
about it that we should wish to hide
it. Just come with me and I'll show
you all over the place"
He led the way from the office Il
the engine and boiler room, where .
small engine Of about four.horse power
generates the steam for the cooking o.
the fruit and the power for the chop
ping of the mince meat, In which tn,
firm does . large business. From
thence the party passed into the cook.
Ing room, where the whole process o.
ely. making was In full blast. TIL,
basis Of all "store' %jellies is spples
These are neither pared nor cored
but r chopped into small
pieces and put through an evaporat
ipg process which leaves all their es-
sential qualities, and makes it possible
to keep them for any length Of time
When needed foe jellies they ar
thrown Into a vat OF boiling water
and boiled with sugar for the prope
length of time; the liquid is the,
drained of, mixed with an equal quan
tity of glucose, and favored with OK
tracts to make ~"currant," "quirce,
or any other kind of jelly that may b
desired. The residue of the apples
used In making apple butter.
"Where do your fruits come Inf
Inquired the reporter.
"Oh," said the manufacturer Q
sweet goods, 1--WE don't use any genu
inc fruits In our %jslliss, except tn
fruit basis of spples. Why just think {
II! we MAKE 8 600 pounas VI UurrnI
jelly every day. Where could we q
all the currants from2 There are nj
enough raised in the United States
keep us going. Don't believe any or
who tells you they use the oiigln'
fruits In their %jellies. They don't d
It. Bat these goods are perfect
wholesome. I use them in my ow
family. Taey save housewives q gre
deal OF labor, and are a great blessiu
to poor people. Come and SEQ no
thew ars put up"
Tao reporter noticed that into eat
of the glass jars about a teaspoonful
q colorless fluid WAS poured before tn,
were filed with jelly. "What Is that
he asked.
"Ah!" replied the proprietor, sm
ing; you mustn't ask me Just what
Is. 1t is an acid, put in
harden the jelly. It may be carbo
acid, or it may be tartaric acid. TIL
is n of our secrets. But 1 assn
yeu 1t is perfectly harmless, 1t Is p
In to harden the jelly. See!" and
picked up a glass that had been fill
less than a minute before, and turn
it upside down. What had just be
q limpid fluid had become o solid ma
Jsllies for city use are packed
buckets, and those for the country
put up In small cans or jars, tin q
Eglsss.
. Five years ago there was
one canned goods fsctt
west of the Mississippi riv
Now there are e dozen, of which ei!
are In 81. Louis The business
growing one, and bids fair to incree
as ST. Louis la 10 the center of n /
fruit growing region. Il furnisl
- employment to q largo number
hands, especially in tho fall soas
: For the past year the jelly manufi
|" ures have been cutting prlces un
y each other, and competition has b
so briak ss to make away nearly
N the profits of the business, but
matter was settled not long ago,
mutual agreement between the ma
facturers to maintain equal ra
!, Most Of the goods canned ia this
:. go TO G dorado, which consumes N
canned goods than any other Stat
the Union.