The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-06-06
JELLY FOR BREAKFAST.
Five Thousand Pounds of It Spread
on Bread Every Morn
ing.
Blissful Ignorance Of Consumers OF
the True Inwardness Of
Jelly.
Tho Chief Ingredients Of All Flavors Are
Apple Sauce and Glucose-A Jelly
Maker Talks Shop.

The "Queen of the West" likes jelly, says
the Cincinnati Times Star. She spreads
1000, 900 pounds of it on her bread every
year. Or, speaking more particularly, the
masses of this city eat 5000 pounds of jelly
every morning for breakfast.
In burst of confidence, well-known
Jelly maker said to reporter:
How surprised the people who buy jelly
for Sc. pound would be if they knew what
they were eating. Mrs. Smith buys dish
of raspberry jelly. her neighbor buys
blackberry and Mrs. Jones across the way
prefers ounce jelly. Mrs. Jones can't bear
raspberry and Mrs. Smith would starve be-
fore she would touch that horrid ounce
jelly. Yet all of these worthy ladies have
purchased jelly from the same rub! Queer,
isn't it? But it's true.''
of the article, ''taste that. You can't tell
what kind of jelly it is2 Well, can't un-
F til it is sold. You see, we make jelly of
several shades of color and put labels
on the tubs by which We know what
is the color of the contained jelly. An Gus
We take tub having label signifylng red
and stamp blackberry upon it. If he change
his mind and order raspberry. blackberry Is
scratched off and raspberry is substituted.
Thus, you see, the same article may pass
muster as blackberry, raspberry, ounce,
grape, plumb, etc. The light shades go as
green grape, apple. peach, etc.
'All of our jellies are, in reality, apple.
We use the parings from dry houses. They
are purchased in great quantities during the
drying season, and stored for use as we need
them. These are steamed and the juice 10
extracted. It is then boiled and sweet ened
with glucose until it will 'jell.' Then it is
colored with analine light pink or dark
red, according to the kind of Jelly it is in
tended to represent. If it is intended to be
tart variety, as plum or currant, some
acetic acid is added. We then add little
patentt. favoring extract, and the stuff is
DONE"
"Why do you use glucose2" was asked.
costs but 20. Glucose has 80 per cent of the
sweetening power of sugar, SO you see it is
almost three times as cheap. Besides it
has a good body and makes the jelly weigh
WALL"
"What is glucose?"
"Indian corn is treated with sulphuric
acid and glucose is formed. The acid is all
washed out and glucose is perfectly pure
article of commerce. Its weight and color
ant. Corn syrup is almost pure glucose.
Thousands of barrels of it are shipped to
molasses dealers at New Orleans. but as
none is ever shipped away again it is sup
posed it is used by them in mixing up the
molasses."
"What is araline?'' e..
ut is granulated substance of reddish
color which we dissolve in wood acetic acid.
A drop of mixture will color an immense
a.4ount of jelly. Analine is deadly
poison when taken in large quantities.
''And the favoring extract7''
els the same used by cheap soda water
dealers. There isn't trace of fruit in it.
The method of its manufacture is secret.
but the butric acid and oil of cinnamon
enter largely into its composition. People
ought not expect fruit jelly for such low
price. The raw fruit alone could not be
purchased so Cheap
"How about your jam and preserves?'.s
jam and preserves differ only in name.
They are made of 60 per cent cheap jelly, 40
per cent fruit. You see we are forced to
put some real fruit in this, for almost any
one could detect the omission of it. Some
firms, however, make very good raspberry
jam and pass it off by mixing timothy seeds
in it, but believe all Cincinnati jam is
straight"
us there any real jelly made2"
II hardly think SO. But pure jam and
preserves are made to the amount of $780,
900 pounds annually by one firm here. You
have to pay 25c. pound for it, though; but
that is reasonable enough for the pure arti-
Gle. Chicago makes more cheap goods than
any other city. A few years ago the price
on jelly was as low as 1Ic. pound. The
working classes buy the cheap article, and
no matter how low the price may be, they
want it cheaper. We try to accommodate
Them, but have gotten to about the lowest