El Paso herald. (El Paso, Tex.) 1901-1931, 1916-06-10
By
Rene Bache

( The same is true of lemon Juice and
4 also of the juice of the lime Rut en-
rlously enough, the experts nave found
oGl no" 70 make an excellent quality
! OF lime juice out Of lemon juice This
paradox IS explained by the Srarenont
/ mat the commercial lime Juice. sold in
bottles, is not supposed 10 taste like
the lresh article II has flavor of its
own. which is exactly reproduced By
lemon juice that has undergone rhe
process newly invented by Uncle sam
Lectures TO Housewives
NOT only are the experts experiment
ing IN the making Of jams ielIfes and
marmalades incidentally visiting va
rious commercial factories that special
ize such products, in order TO study the
methods adopted), but they are already
dellKer1nE popular lectures on the sub
jet addressed TO housewives. traveliua,
Tor the purpose from town TO town. In
cldentally they have worked out many
new and excellent recipes. which they
distribute free of charge TO any wom-
en- who may care to have them.
One OF the many things they talk
about is the use of honey. in place Of
sugar. for jelly making A city house
wife would look upon such an idea as
absurd gross extravaganza. But in
the country 1t may be different Often
on the farm sugar is scarce and honey
over plentiful 1t is then an economy
TO use It,
Alfalfa Honey.
new discovery Of the goOdy-makers
/ is that strong Favored honey added
TO apple jelly gives to the latter a par
ticularly delicious flavor. Apple Jelly
with a little buckwheat honey in IL
tastes surprisingly like guava Jelly Al
falfa honey. which is plentiful in Col
Orado and the southwest. gives to apple
jelly peculiar spicy flavor resembling
cinnamon
Good Wine From cider.
One of the most remarkable of I'm
ms q T- Ha#
wines, closely resem bling those OBJ
tanned from grapes, can be produced
from common everyday cider To aC-
complish this is simply a matter Of
utilizing. TO ferment the cider. suitable
e-yeasts-that is to say. yeasts
fetched from the famous grape grow
ing districts Of Europe.
yeast Is simply microscopic fun
gus germ The soil Of a vineyard is
full of them; so likewise is the air Of
the vineyard at harvest time One could
make culture Of them from the
skin of any single grape When the
grapes have been gathered and pressed.
the fresh juice contains mulrtudes of
these microscopic plants, which feed on
il. multiply in il. and incidentally pro
duce the phenomenon which We call
fermentation It is they that give TO
the resulting vine its distinctive flavor.
Thus. the fruit juice being only so
much raw material upon which the
yeast germ yorks, il is found that such
germs. imported from the Neres dis
trict OF SPAIN viii. when introduced
into fresh apple juice. convert the lat
ter into a product so closely resem-
bling sherry that only an expert could
tell the difference In the same way.
by use Of yeasts Of the requisite species.
apple juice can be made TO counterfeit
in quite a wonderful way madeira
sauterne. or hook.
The germs are obtained easily enough
from the sediments of the watts used fin
the vineyards to hold the grape juice
Pure cultures are made from them I'm
the Laboratory where grape juice is
provided for them TO feed upon and
multiply in The Crane juice contain
ing them is put up in bottles, and in
this shape the yeasts can now be pur-
chased. All that the apple grower in
this country has TO do is to pour a
small quantity Of the fluid into fresh
apple juice that has previously been
sterilized by boiling. and the little
fungi viii accomplish the rest turn
ing his cider into wine
II he prefers champagne. he can have
IL. There have long been on the mar
ket brands of sOcalled champagne
cider which not so very remotely re-
semble real champagne: but now. with
the help OF yeast germs Imported from {
the Champagne district Of France. the
apple grower will be able to turn ouc
a product that might easily pass FOR I
the actual article in any first class /
resta urant or club