The Portland daily press., 1897-03-06
THE HOME E.


read Dy Alanson S. Grant at the Maine
State Genealogical Society:
Few, II any, varieties of apples are I'M
suitable for jelly, the possible exception
being sweet apples, but have been sue
oesslul in obtaining very good jelly
from Holman Sweets, and the sweet
Baldwin, but as rule they are not
adapted to jelly making. The variety
in color that may be produced ranges
from the almost white jelly of the Yellow
Transparent apple, to the deep crimson
| of the Red Astrachan, and the flavor
from the delicate flavor of the Porter to
the sharp acid of the Ounce apple. 10
state a definite rule by which to make
apple Jellies would tie difficult and per-
haps impossible. 1t does not require the
| first grade of apples, the second quality
of fruit being just as good, but 1t Is ve1y
necessary that the apple hos attained It's
growth, is of good color and as near ripe
as possible.
A general rule is as follows: Quarter
the apples, using peeling and all, as the
peel is in great measure responsible for
the oolor of the jelly. Place the apples
in a large porcelain KETTLE using to eve
ry four quarts of apples TWO quarts OF
water for fall apples, and three quarts
| of water to four quarts of apples Tor VIII
| ter fruit. Place the kettle upon the stove
and allow the apples to cook until they
become just soft, but be careful that
they do not cook until mealy; pour into
| large flannel bag and, allow the juice
to drip through into a dish; 1T may ne
| well to squeeze the pulp very little TO
get the full richness of the apple, being
careful not to get any OF the pulp lnSo
the juice, as 1T spoils the clearness OF the
jelly. Now place the juice in the Kettle.
| having it spread over as large surface
as possible, as it polls down much more
quickly; let it boil rapidly for ten min
utes all the time akimming of whatever
| SCUM rises to the top.
While the Juice Is boiling the first time
have the sugar in the oven heating, al
lowing one pound of sugar to quart
of juice. When the juice has boiled for
the ten minutes stir IN the sugar rapidly
and allow it 60 all dissolve, then strain
it again to take out whatever impurities
thers may be in the sugar. Now allow
the juice to boil the second time until 1t
will just drop in heavy drops from the
| spoon; this will require, on an average,
about ten minutes. Now the jelly is
T6duy It'd DOuT luLO buuDi SAliQW ~
to cool until thoroughly hard and place
piece Of wax paper ever the top; he
sure the covers to yOnT tumblers tit tight,
then place in COOL dry place.
In the making of all these jellies one
must necessarily depend some upon iudg
ment, for some apples will jelly quicker
than others, some will require little
more sugar, and some little more water
for boiling. IL makes grent difference
in, tiy,1o of whnn the annie
used the nearer to the time when the
apple is taken from the tree the better.
Alter trying over forty different varieties,
the best returns came from the Porter
Astraohan, Yellow Transparent, King
Tompkins, Duchess of Oldenb burg, Kill
hamhill and Alexander for the fall ap-
pies, and the Rellf]oWer, Ben Davis,
Gresning and Baldwins for winter APP
pies. The Porter and BeIlfower stand
Mt the head, the Porter being replaced in
the winter by the Beethoven, and that
much abused apple. the Ben Davis, is
one of the very beit apples for jelly.
Choice of Color.
The ohoics Of color for gown or rib.
bon is more important than is generally
assumed. In looking over an assem-
blage Of extensively dressed women re-
Gently it was noticed that very small
percentage wore the coiors which suited
them. A woman reads or is told that
shades OF magenta or tints OF green are
fashionably worn, and she forthwith Sc
leots them, often with most trying re-
suits to her good looks. Colors matching
the hair tint in some shades are safe. A
red -haired woman, one with bronze red
hair, looks her best in sables and reddish
Browns; golden-haired blonde with
blue eyes should select gown of some
shade of her hair, with bit of her eye
blue as her throat. This, intensifying
the color of The eye hy throat low OF
its pTedominating shade. Is hint to be
remeIu bersd. particularly by women
whose ewes have lost soma of the youthful
depth of color. Edmund Russell gives
his formula for artistic dressing to be:
'sMatch the hair as nearly as possible
for day, aud the eyes fer evening wear. T"
French women. il may be added, wear
white in the evening, after forty, almost
invariably.-New York Post.
washing the Hair.
Women make grave mistake in wash
ing their hair too often. 1t is popularity
supposed that q washing is necessary
once week to keep the head clean, but
it is not so. brushing will keep the
scalp clean and free from dust, and q
shampoo is only necessary once month.
Every woman has her own recipe for q
shampoo, but pure CASTLE soap and
enough horax to soften the water is as
good as anything.
Ammonia should not be used unless
the hair is very oily. In that case Q lit
tie is very good. but otherwise it tends
to make the hair dry and brittle.
Soda water used as hair wash WAL turn
dark hair to a dirty red-brown color and
kill all natural luster.
hair dressers are divided in their opin-
ions Of the efficacy of smuggling the ends
of the hair instead of cutting 1T. Some
hold that it senls the hair, keeping life in
it and preventing the splitting OF the
ends that is so annoying. Others main
tain that it really causes the hair to
split. New England Farmer
rheumatism Quickly Cured.
Nj