Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1883-06-16
Apple Jelly.

In the manufacture of jelly, or ''jell"
as it is called at the factories, the first
requisite is a good cider mill run either
by steam or water power. OF course a
horsepower will do for manufacture
inc in a small way; but, to make the
business profitable, enough cider should
be made per day to keep an evaporation
at work, and an eighteen feet evapora-
tor will reduce about thirty barrels of
cider to jelly in twenty-four hours, and
during the season, which is short, the
process should be carried on night and
day. All the cider which is pressed out
during the day should be evaporated
during the day and night, for the least
fermentation of the cider renders it alb
solutely worthless for the manufacture
mieMy. The cider as it is expressed
falls into a vat beneath the press. If
this vat is higher than the evaporation
the cider can be conducted from it
through a small pipe to the evaporator;
but if the evaporator is higher than the
vat the liquid must be pumped up into
holder, from which it is conveyed as
before mentioned. 1t is more conven-
lent, where practicable, to have the
building containing the evaporation
stand upon lower ground than the one
containing the mill and presses, because
gravitation will then take the place of
the pump, and is much cheaper.
Apples to make a good jelly must be
free from rot, and, Of course, should
be clean. The cider must be filtered
through cloths while pressing; that is,
the "cheese" is made up of several
layers of crushed apples separated by
pieces of v This removes all
the fine particles of pomace, and pre-
vents them from acting on the cider
when they are liable to generate fer
mentation. A few rotten apples will
greatly impair the flavor of the jelly
and give it a sticky consistency. Fer
mentation about the crater, watts,
presses, racks, cloths, or pipes has the
same effect. Therefore everything
should be kept sweet and clean. The
havor of the jelly will correspond to
mat of the apples used. If a sweet
Jelly is desired, it should be made from
sweet apples; if medium, then sweet
and sourfruit should be mixed together.
Il all sour apples are used the Jelly will
be very tart, though many consumers
prefer it SO. The finest flavor, and one
mat suits the majority of people, is
produced by mixing about one-third
very sweet with two-thirds of very our
apples. 1t gives a jelly that mas char
acter. It is like a pie made from soul
apples with plenty of sugar; not liable
to that insipidity which would result
rom using fruit that lacked decided
Character.
The factory we visited in Vermont
last tall was a small affair run by water
power: The product of cider per day
was thirty barrels from three hundred
bushels of apples. The evaporation was
'he same as those used for evaporating
sap and sorghum juice, only it a cop
per lined; it cost ninety dollars. The
nelP employed was a man and boy to
mork the mill and press, and one man
AZ lhe evaporation. The price paid for
apples was ten cents per bushel, or
nalrty dollars for days supply. The
product of jelly per day was fifteen
hundred pounds, and the price at the
sac'ory was " cents per pound. 1t
was put up in small boxes, each hold
ns SIX and one-half pounds, and the
pEackages cost five or six cents each.
' leave it for our readers to figure out
tn profit of the days work, which GER
a.nly ought to be very satisfactory to the
H. manufacturers. A jelly factory should
" centrally located in an apple region,
nuu II near a railway it will be all the
lnore convenient to ship the product.
thh w. We're told at the Halifax factory
~ oaal they found no trouble in disposing
all they could make, and Chat the
%Onsuription of the article was rapidly
h.reaslngg as its value becomes known.
VIII Keep for an indefinite period in
n M open vessel. We purchased fifty
poands at the factory for u own use,
is ~" IT. 1ne only change it has undergone
,.a ,nat 1t is nearly used up, much to ou'