The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1883-06-30
Apple Jelly.

In the manufacture of jelly, or "jelr'
as it is called at the factories, the first
requisite is good cider mill run either
by steam or water power OF course a
horsepower will do for manufacture
ing in small way; but, to make the
business profitable, enough cider should
be made per day to keep an evaporator
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
of Jelly. The cider as it is expressed
falls into vat beneath the press. If
this vat is higher than the eVaporator
the cider can be conducted from it
through small pipe to the evaporatori
but if the evaporation is higher tl-.d as
vat the liquid must b. ''-t - conVen-
holder, from the " ev nnSe Inc
before IN lower ground than " tbe nna
the mill and presses, because
n BraV sltlon VIII then take the place Of
Ihe pump, and is much cheaper.
Apples to make a good jelly must be
nee from rot, and, of course. should
20 clean. The cider must be filtered
'hrough cloths while pressing; that is.
ne cheese is made up Of several
ayers OF crushed apples separated bv
pieces OF canvass. This removes ali
ne me particles of pomace, and pre-
'ehts them from acting on the cider
When they are liable to generate fer.
nentation. A few rotten apnles will
realty impair the flavor of the ielly
nd give it sticky consistency. Fer.
lentation about the crater, watts.
resses, racks, cloths, or pipes has tba
anne effect Therefore everything l
Mould be Kept sweet and clean The
avor OF the jelly will correspond to
lat OF the apples used. If a sweet
lily is desired, it should be made from
Veet apples; if medium, then sweet
nd sour fruit should be mixed together
all sour apples are used the ieIiy will
very TART, though many consumers !
at suits the majority of people, is
'oduced by mixing about one-third IL
ny sweet with two-thirds of very sour W
'ples' 1t gives jelly that mas char n n
ter 1t is like a pie made from sour - -
piles with plenty of sugar; not liable
that insipidity which would result
1m using fruit that lacked decided lie
aracter.
Inc factory we visited in Vermont OF
. TALL was a small affair run by water va
wer. The product of cider Der dav sn
. thirty barrels from three hundred On
shells of apples. The evaporator was VIZ
same as those used for evaporating til
and sorghum juice, only it was con-
linedi it cost ninety dollars. TIE h.,
P employed was man and boy to no
TX the mill and press, and one man KIN
he evaporator. The price paid for Ar
'les was ten cents per bushel or 90
'ty dollars for one DAYS supplv. The I
duct of jelly per day was fifteen dri
ldred pounds, and the price NJ tho ).
ory was seven cents per pound. 1t Go
put up IN small boxes, each hold Bel
SIX and one-half pounds, and the ella
6aSes cost hive or six cents each. pho
ieave 1t for our readers to figure out A
profit OF the days work, which GER mis-
~ ought to be very satisfactory to the ing
lutactnrers. A Jelly factory should poe
entrally located in an apple region. Zee
II near a railway il will be alf the suei
9 convenient TO ship the product O
We're told at the Halifax factory stat
!, 1ney found no trouble in disposing j.
vi they could make, and that the a
umption of the article was rapidly II III 4
easing as its value becomes known ing
u keep for an indefinite period II gold
'pen vessel. We purchased fiftv -
Ids at the factory for our own ,Iss cI u:
The only change it has undergone So'l
~ 1t Is nearl y used up, much to our W
't.-4HQiae EgrEaer. ~ love
Der