Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1913-07-28
LOGANBERRY JUICE.
Finest of Fruit Juices, Says State
Expert.

The finest of all unfermented |
fruit juices can be easily and cheaply |
made in the Rogue River Valley. 1t
is well known that enormous guam
titles of grape juice are shipped
across the entire continent every
year to be purchased. at good prices
and consumed by our people. Grape
juice is good fruit juice and some
people prefer it to any other. 1t is
a demonstrated fact, however, that
practically everybody who has tasted
well-made loganberry juice considers
it as superior to any other fruit juice.
Last summer the writer called at
tention to this valuable juice in the
local press, and a number of people
made a small Quantity of the juice
as an experiment These people in
every instance, so far as l can learn,
were well pleased with it. One good
lady made what she considered a
supply for the entire year, but her
husband, son and friends drank it all
in one week. These people will put
up large quantity this year.
wish, that every family in the
valley would put up a goodly supply
of this juice this year. The logan
berry crop is now in its prime and
the fruit can be purchased for a
very reasonable price. At the pres
ent time it is difficult for the grow
ers to sell the comparatively small
output of loganberries at low prices.
wish to state that as soon as it is
generally known what a delicious
drink can be made from this fruit
there will be good demand for all
loganberries grown in the valley.
Preparing the Juice.
Any one who is able to can fruit
will have no trouble in making To-
cranberry juice. The sound, ripe
fruit is placed in a fruit press and
the juice is extracted, and then care
fully strained. A small fruit press
may be purchased from almost any
hardware store. One holding four to
six quarts is a convenient size.
Where no fruit press is used place
the fruit with a small quantity of
water in a vessel on the stove and
heat gently, at the same time mash
ing the fruit with a large spoon to
extract the juice. 1t should then be
strained
To every three quarts of juice add
one quart (by measure) of sugar.
Place on a stove and heat gently un-
til the juice begins to simmer. 1t
should be removed from stove at
once and put in bottles or fruit jars
| and sealed. The bottles and jars
must first be sterilized in boiling
water, just before using, just as they
are prepared in canning fruit.
1t should be stated with all en-
phasis that the juice must not be
boiled, as boiling destroys the pc
culiar rich loganberry flavor.
The juice may be used as soon as
it becomes thoroughly cooled, or it
may be kept for years. 1t should be
served cold, just like other fruit
juices The juice is rather strong,
so that it is better when diluted with
about three parts of water to one of
juice, just before using.
An Important Industry.
The writer wishes to predict that
some day the manufacture of logan
berry juice will be an industry of
considerable Importance in western
| Oregon. This fruit cannot be sue
cessfully grown east of the Rocky
mountains, and nowhere east of the
Cascade mountains does it thrive as
it does here along the coast. Hence
the Pacific coast will always have
monopoly of the industry.
Any one desiring further informa-
tion on this subject may obtain it by
writing or telephoning the writer.
F. c. REIMER,
State Experiment Station,