Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1915-08-28

TABLE SlRUP MADE FROM
WASTE WATERMEl0NS


Washington. ID. C.. Aug. IA deli
ciun> table strip can he made from wat
rrmelonS and affords to the farmer. ac-
cording To the fruit Juice spu'iallStS 81
the United States Department VI Agri-
culture. 4 convenient means of using
the surplus watcrmclnnS which other
wise are allowed 10 spoil IN the hclu.
Such strip has been made by farmers
in Il small WAY in various parts 81 the
ESouth. and the Department cndcaNorcd
Ito work out exact methods ~ making ~
"a \ possible hNproduct from surplus
melons. This Sirup can he used imncdi-
lately or can bc bottled hot in Stcrilizori
Jars and kept just n u done ~ Inc
~canning of fruit. Ii l. reddish brown IN
.olur. very sweet and well Favored and
will serve most of the purposes Tor
which Sirup il used in the home. IL has
lccn tried with satisfactory results ~
making ginger cake. homemade candy
tnd ~ a s%wcctrning and ~tlavoring Ia Ice
rcam.
As the specialists point out. while
he Juice uf commercial watrrmrlpi>
uch ~ the Tom Watson contain IN
y average only about : per cent Of ~
AR. or less than MANY other fruit IN
es. the ease with which the juice can
NJ pressed ont partly offsets the low -
ar content. The method described hc-
Nv -all> only for utensils found in cN-
~ household.
Directions for Making Sirup.
Remove the pink flesh and seeds from
hc rind If sweet. fully ripe melons.
rush the flesh with a potato ma>h"r or
NJ running IN through 4 meat chopper.
lace the crushed pulp AMI seed in cloth
lagS. and squeeze out the Juice. which
COWS out readily. about 80 az the pulp
will squeeze ont as Juice. About IL
Iallon> III the juice will make | gallon
II >irup. This mount Of juice can or
l%inarilv he secured from 10 watrrmelomS
\ weighing from - III - pounds each.
z The Juice i then boiled down Hda a
1 ~irup in I'm ordinary preserving kettle.
! The Juice huil> without much fuamin.
until il begins to thickcn. when the fire
r~hould ~ >lackcncd to prevent foamiug
: and burning. The red c%oloring matter
Fin the juice cnagulate> during boiling
| and part uf IN rises to the surface where
il can be- removed bv Skimming. The
remainder floats about I'M the Juice form
INV" reel particles which gather near The
ton. Toward the last of the boiling tn"
~irup must hc watched constantly. III
the housewife has 4 candy Thermometer
She should take the >irup from the fire
~ Snun a~ IN reaches Y temperature uf
20 degrees Fahrenheit. otherwise she
>huull lct il cook until 4 small sample
"u cooling j. about a. thirk ~ maple
>irup.
When the boiling has finished. the
>irup can hc set aside to cool In covered
vessels or can he poured while hot into
ami sealed la cans or glass containers.
Where a cider press i available the
melons can lr cut into pieces and ar.
ranged on the press ~ that the pres
sure will cNtrart the juice IF the pulp
before n presses the rind. The Juice az
the rind i not so rich in sugar. and cx.
rerimrnt> with rind iuhr alone indi
cate that IL u not suitable rur ~irup.
To Remove Red CoIoring Matter.
IT n ~ desired ~ make >irmr free
from rel particles START the Sirun boil
lhg. when >nmr If the coagulatcd mat
ter has been removed ~ >kimminy
transfer the Juice to tall glass lars or
other tall containers aud allow II ~
settle and cool for Il few hours This "A.
lows the red PARTICLES Ia settle Ia The
bottom. The upper part NJ the mice can
then be- poured of and boiled int >irln