The Richmond Virginian. (Richmond, Va.) 1910-1920, 1918-10-24
Save THE APPLE CROP,
CAN OR MAKE SYRUP

Now Is the time to help save the
apple crop by canning, drying, maxi
ing fruit buffers and jelly. Clear APP
pie juice can be canned or 1t can
be made into fruit syrup, fruit leath
er or cider vinegar. Apple pulp left
when the juice is extracted makes a
good feed for cattle, hogs and sheep
ton suggests that if there is a cider
press in any community it should be
brought into active service for all.
Apple Vinegar.
i Apple juice may be made into cider
vinegar by allowing two lamentations
to take place. The first one changes
the sugar of the apple juice into al
cohol. Natural yeasts from the air
do this, but the process may be has
tened by adding yeast cake to each
five gallons of juice. The yeast cake
should be softened in luke-warm wa
ter before adding. When all the sugar
is. changed into alcohol. the next fer
Tentation will be aided by the addi-
ton of some good vinegar containing
some mother of vinegar as a starter.
Allow plenty of room for the air in
the barrel during all stages of fer
mentatipn, Keep the temperature 60
to 80 degrees Fahrenheit.
Dried Apples.
Pare, core and slice. dropping slices
into cold water containing eight tea
spoonfuls of salt to the gallon, If Il
product is desired. Leay-
ing them a minute or two in the salt
water will prevent discoloration Of
preferred, core the whole Gl'uit, az
ter peeling, and slice into rings, dip
ping them for minute or two into
cold sailed water as described above.3
Remove surface moisture. Drying
time is four 10 six, hours, or until
leathery and piiable Start at tenn
perature cot 100 degrees Fahrenheit
and raise gradually to 80 degrees.
n desired, apples may be dried in the
sun until the surface begins to wrinkle
and then finished in the drier.
Apple Syrup.
Stir into seven gallons of sweet
cider five ounces OF powdered calcium
harmless. low-priced
chemical--a4nd boil in a large kettle
five minutes. If a large vessel ia MOI
available, the cider may be boiled in
patches. After boiling. pour the cider
into glass Jars. and allow ii to settle
until perfectly clear, which requires
about seven hours. Return the clear
liquid to the preserving kettle. be-
ing careful not TO pour off any Of the
sediment. Fill the vessel only about
Aidll iuits DIS II LOANS up when bpi1-
ing. Add a level teaspoonful of the
calcium carbonate for the seven gall
Ions OF liquid and boil IA pidly until
a temperature of 220 degrees is reach
ed, or until il is about one seventh
of the original volume and the CON
sistency of maple syrup when cooled
rapidly and poured from "a spoon.
To insure clear syrup. the cooling
must be done slowly. a good way is
10 set the Jars OF syrup in a wash
boiler of hot water and allow the
whole to cool Use this syrup like any
other table syrup. and as q havorinG
adjunct. Also as sauce for puddings
and -fef-F4a 77s4ae hsnzn- bread fruit
cake and candy.
Apple Butter tWithout sugar..
Quarter, peel core and chop two
pounds of medium sized apples Place
these in stew-pan with cinnamon
and few tablespoons of water. Cook
the whole gently with lid on and
smooth the puree with q whisk when
dishing up. Serve this sauce luke
l.