'■v* •
THE BREVARD NEWS, BREVARD, NORTH CAROLINA
FRIDAY, ^ULY 2S. 1922
dgarettes
They are
GOOD!
10
«
Buy this Ggarette and Save Money
JELLY MAKING
Jane S. McKimmon, State Home
Dem. Agt.; Cornelia C. Morris, Asst.
Jellies and jams are perhaps the
most popular sweets made from fruits
and berries and the process ig so
•simple and results so satisfactory that
1 am giving receipts to the housewife
and am promising her success if she
will follow directions to the letter.
■ Selecting the Fruit,
The fruits best suited for jelly-
making are grapes, plums, apples,
•<rrab apples and blackberries, as these
fruits contain the necessary proper
ties for making good jelly-pectin with
an acid. The fruit should be firm
and in good condition. One-half
should be ripe to give color and flavor
with one-half under-ripe fruit to sup
ply acid. Strawberries, peaches, and
cherries are lacking in pectin and will
not make jelly unless this is supplied
from some other source. Pectin is
that thine: in fruits or berries which
makes juice jell and its presence can
be determined by the following test:
Pectin Test
Use one teaspoonful on grain al
cohol (wood alcohol can be used but
it is a poison and should be immediate
ly thrown out) and one teaspoonful
cooked fruit juice (cooled to room
‘temperature), mix irt a glass, and ^et
stand five minutes. Pour mixture
gently into another glass. If a solid
mass of jelly has formed, the juice
wil jell with measure for measure of
sugar. If the mass is sightly broken,
it vvill be safer to use three-foufths
as much sugar as juice. If only a
small amount of pectin is present,
one-half measure of sugar to a mea
sure of juice is advisable. Crab ap
ples usually yield a heavy pectin, and
.•an equal volume of sugar and juice
'may be used. Apples and blackber
ries contain a smaller amount and
will usually require three-fourths as
’much sugar as juice. Grapes require'
from one-half to three-fourths as
much sugar as juice.
Cooking the Fruit
Juice is extracted for jelly making
by cooking fruit with water until it
is soft. This usually requires from
35 to 45 minutes. Long cooking
destroys the pectin .
• Straining '
After cooking, the fruit is placed
in _ a square cheese cloth and the
juice allowed to drip without press
ing. It is then filtered by pouring
■through a flannel jelly bag.
A square of white flannel w^ith the
two adjacent sides French-seamed
makes the best bag, and this may be
.hung on nails to drain if loops are
placed at the top.
As soon as the juice begins to boil
add sugar and cook rapidly until the
jelly stage is reached. By adding the
:sugar at the beginning, there is less
•danger of crystallization, as sugar is
inverted when cooked with an acid.
Too little sugar makes a tough jel
ly. Too much sugar causes the jelly
to be soft and syrupy. Overcooking
And t!ie use of too much sugar causes
♦many failures. The old saying a pint
*of juice to a pint of sugar will hold
‘good only with such juices as quince,
tcrah apple and currant. Three quar
ters of a pint of sugar would be saf-
»est with other juices.
'testing Jelly
The skillful use of the thermome
ter will save many failures in jelly-
making. Different jui.-es jell at
/slightly different temperatures.
A good thermometer costs very
little money and will soon pay for
itself in materials saved. To test the
jellly without a thermometer, take
^ • a ||tle of the boiling juice in a spoon
an^ cool. When the jellying point
reached the juice will fovm a sheet
and break fi’om the si<le of the s-poon
when poured out. The use of the
thermometer wiP, however, give
more accurate results.
' As f50on as the jelly stage is reach-
•cd, skim. There is less waste when
"this is done at the last.
The jelly glasses should be washed
Ttnd sterilized, removed from the wa
ter ar ^ drained while hot. When the
firl'^1
jell
into
the gla
»rwhen it i-
When jelly
"thin layei
•ckide the
tops for r '
If herm ’ ’
v>ill be u
sealed an<’
Good je''y
to hold its sli
der, clear r.n
measuring cups are also necessary.
A wash-boiler with wooden rack in
the botom makes an excellent steri
lizer for glasses, bottles and jars, and
can also be used for processing.
Jelly Stock
During the summer months when
fruit is plentiful, it is advisable to
can fruit juice and make it into jelly
as it is needed. This jelly stock will
keep, while jelly, unless it is heremat-
ically sealed, will sometimes ferment
in very hot weather and lose its deli
cate, fruity flavor. The method of
preparing the stock is simple. After
the fruit is cooked and juice extract
ed and strained, it is poured into jars,
scaled, and processed for 20 minutes.
It can then be stored and used just
as is the freshly made juice.
Apple Jelly
Wash apples cut into small
picces; cover with water and boil
from 35 to 45 minutes. Strain and
measure juice. Tiest with alcohol to
determine amount of sugar to be ad
ded. Apples usually require three-
fourths as much sugar as juice. Cook
to 222 degrees F., or 105 1-2 C.
Skim and pour into hot glasses.
Crab Apple Jelly
Cut apples in small pieces, cover
with water and when the boiling point
is reached, cook for 35 minutes.
Strain through cheese cloth. Filter
by pouring juice through a heavy flan
nel bag and for each cup of juice use
a cup of sugar. Crab apples contain
a great deal of pectin and are also
very acid. The jelly stage will be
reached at from 220 to 221 degrees
F. This jelly ig very firm and is ex
cellent in flavor.
Blackberry Jelly Stock
6 quarts blackberries, 1 pint water.
Wash berries, place over heat and
after boiling point is reached, cook
for 15 minutes. Strain through
double cheese cloth and process in
pint jars for 20 minutes. This will
yield 3 pints of jelly stock. Store in
cool place.
Blackberry Jelly
2 pints jelly stock or freshly made
juice; 1 1-2 pound sugar.
As soon as the boiling point :'s
reached, add sugar gradually and
cook to 222 degrees F. Skim and
nour it immediatolv
■ilized glasses. Fill
. the jelly will shrink
and firm.
cold, cover with a
f melted paraffin to tx-
", and use lacquered tin
' glasses.
■’ caps are used, paraffm
'essary, as the jelly is
'f-essed while hot.
oould be firm enour’’
•?, and should be ten-
brilliant.
; Equipment fn Making Jelly, Pfe-
serves and Jam
Only a few utensils nre necessary
'for preserving and •ellv making.
"Ha'.e on hand several sharp knives
tfw paring and cuttir : a l^irge kettle
5or coolving; a colar^'^r, cheese cloth
anri a flannel jelly ^ \g for straining
ftfid filtering. Use wooden paddle
or spoon for stirri' A thermome-
l^er is a necessity i' perfect products
•are desired. 0th'
•accurate, but they
alid experience, r
-material i<? often
tju'idcj'-cooking. ^
tests are fairly!
ke time, patience!
' even then goo«
cile.l bv over oij
curate scales am
pour immediately into hot, steriliz
ed glasses.
Grape Stock
j With both bunch and muscadine
I grapes it is best to extract the juice
' and can it for future use; cream of
tarter crystals are almost sure to
form in jelly made from freshly ex
tracted juice and by allowing the
stock to stand from three to six
months, the crystals will deposit and
the juice can be racked off and made
into clear jelly.
Scuppernong Jelly
I Grapes should not be fully ripe,
i Wash, crush, and place in a vessel,
both pulp and hulls. Cook until soft
(from 20 to 30 minutes). Strain
through cheese cloth and filter
through flannsl jelly bag. Can this
stock and after crystals have deposit
ed, make jelly according to the fol
lowing recipe:
Bring .1 pint of stock to boiling
point. Add 3-4 pint of sugar. Cook
rapidly until jellying point is reached
(223 degrees F. or 106 C.). Skim and
pour immediately into sterilized glass
es.
Send for bulletins (“Jelly, Jams
and Preserves” and “Canning Fruits
and Vegetables”). Address Dept, of
Agriculture, Raleigh, N. C. Tele
phone 2300.
When a minister says there is no
hell and his parish immediately cuts
him off from the salary list, then he
knows he has been mistaken.
This is the season when it Is possible
to size up your neighbor’s general view
of life by noticing whether he goes out
to hunt wild flowers or greens.
That doctor who says that spring
fever is a real disease may be right
but the trouble is to make the man
who pays your wages believe it.
TKE REAruNK(«)WN SOLDIER
CITY PRESSING CLUB
E» WATERS, Prop.
Phone 94
Child of Streets, Picked Up by Kind*
hearted Brothers, Never Knew
Who He Was.
Tragic though the Slory is of a sol
dier whose identity w:ts lost after his
life had gone out on the field of battle
and whose cross in Flaftders simply
says, “Unkno^vn Soldier,” his story is
not shot through with surfi pathetic
glory as is the .'<tory of a lad who
never knew wlio he was and who gave
his life for a country In wliicfo I*e had
never known a mother’s love- ©r a
father’s pride. Every mother who
does not know Just where her so» is
buried, weeps over the grave of the
unknoAvn soldier, thinking that per
haps he is her son. Over the graver ®f
the boy who has always been vaot-
known tliere are no mourners.
A tiny fxmdle of hemanity wb»
picked up IB a Baltimore street some*
twenty yeam ag»; It was a baby boy.
When after a flSnorough search, no one
was found wtt® would claim him, he
was taken to be reared by two broth
ers, who gave' Mm the name of Ed
ward John Ilvangplfst Smith. When
he was old emwgft, they sent him
to Mount Saint SfaTy's school to be
educated. In lOlT, MWore the boy’s
education was finished, a Marine re
cruiting officer vfaited Sfount Saint
Marj'’s. His story of the country’s
need for men caused' “Smith,” as he
had come to be knrwB, to enlist. He
went overseas and tcok part in every
engagement in whicJn th« Fifth regi
ment of marines partibipateif. On the
morning on which tlw armistice was
signed, one of the last German bullets
flying claimed “Snnth.r” as ffs' victim.
Wells Hawkes, captain,
has started a fund to-^ erect a monu
ment to “Smithy”: » chiTrl of the
Street, an unknown lad' in sriwo!, the
real unknown soldier!
Cleaning
Pressing
Dyeing
All work turned out promptly*
Main Street Brevard
KOTfCE
At a meeting of the Democratie
nia county held in Brevard Jun^
19, 1922, it was offderetf
that a primary be held
in Transylvania «ounty cr* Sa
turday, August 5, 1922, for the pur
pose of nominating * candidate for
the State Sei^te;
This will be a Demccratic Primary
and all memfters of tf#e Democratic
Party are urfe’ed to come out <aid
vote for the tsandidate whom th«y
wish for the .State Senate.
The Polling places will be at th«
usual voting places in eatfh election
precinct and ^ht' ballot boxes will be’
®pen from 9:00' o’clock A., M. 'till
4:00 o’clock P. IMf. on said date in all
precincts except Brevard and Ros-
man, at which two precincts they will
be open from 9:00'o'clock A. Sf, until
iTiTtdown.
Again all Demomits are Uffged to
c«JOie out and vote.
W. E. BRETESE, Chairman
MARTHA G. BOSWELL, Sec.
LAND DEEDS AT THE
oewtcE.
NEWS
SALE OF PERSONAL PROPE»TY
BY ADMlNlS1!RATOR
Soldiers Classed With ldi«ts.
Soldiers and sailors,, aloag with
-felon.';, idiots and insna« peikyie sire
ilenied the riglit oH suffrage La certain
states of tlie Union, it is- poiu^tnl ovt
by a writer in tlie Amuiica.u l*ugii>n
Weekly. He quotes fr»iu the World
Alumnae, which says that Ine^ause of
their occupation, sjkiiei a- aiiitl sailors
are not allowed to vote^ in th« follow
ing states: Indiana, Missovvi, Ne
braska, North Dakota, e)iiM Oregon,
Texas and West Vlrginii*.
T(Jie xmdersigned ArtiirinistratoK'of
the estate of A. R. Tinsley and! I.
C. Tinsley wiill sell to ti*e highest bid
der wt the terms ng.i:ied below all
the personal property of every kimd
and description belonging to eitlvr
of t£e estates above n^med, consist
ing <j£:. Household and* kitchen fur
niture;; one cow, one big, one yesjr^
ling:; farming tools, etc;
Sale- will be made at the residence
of the; late Mrs, A. R. Tinsley, near
railw;^ station in the town of Brasf
vard, N. C., on Monday. July 31,
1922, M 10:00 o’clock JX M. Terms:-
All parchasers will pay «<sah for sales
of $10.00 and less. AJI sales over
$10.0tf may be had ont six monthV
time, provide J that note and approve^
ed "se*Hirity are given at the time csf
sale.
This July 5, 1922.
W. L. AIKEN, Ad<xxiRistrator
July 2S~ 4tc. W. L. A.
TEIX yonr deaEsr yon want
to see a Fisk Tiire beside any
other be offers you. He has it
in stock or can g&t it. See for
yourself what the Fisk Tire has
to offer in extra sizs^and streng^
how its resiliency ocHnpares whm
you flex the tire under your hand,
how the depth o€ the non-^id
tread looks beside other treads.
Thia is the way to buy tires!!
Tbeea^s a Fisk Tire of extra vatue in even size,
for car, truck or speed wagon
\
^ Timtt to Re4Sre?
(Buy Ftakl
New York Cafe
Meals Served at All Hours
Prompt Attention To All Your
Wants
A Clean, Sanitary, Attractive Place
to Get Your Meals
Regular Dinner Every Day From
12 to 3 for only 50 cents.
Sunday Dinner 75 cents.
Main Street
GUS ROMAN, Prop.
HOME
Real Estate Cempaiw
25 acres, garden, orchard, 17 room boarding
house completely furnishd. All modem conveniences.
One mile from center of town. See it.
10 room residence, two acres of land. Splendid
location. Modern conveniences. Fine forest surround
ings with four room servant house and good garden.
624 feet fronting on good street, close to center
of town. 3 1-2 acres of land suitable for trucking.
5 room house; out buildings. Here is a bargain. Look
it over.
county
Many others. Let us show you.
We are here to help build up our town and
mk
I Brevard Lumber Co.
F. E. B. JENKINS, Manager
We have just received
A Fresh Carload
FERTILIZER
NITRATE PF SODA
SULI*HATE OF AMMONIA
16 PER CENT ACID
J8 PER CENT ACID
Garden and Com Fertilizer '
Prices right—cash or on time.
Don^t forget we sell all kinds of Building Material
at lowest prices*
.
Near Depot
Brevard, N. C,
Goto the BREVARD PHARMACY for
Nunnaliy’s Candies, Cigars, Cigarettes,
Tobaccos, Ice Cream and Soft Drinks. It
is a pleasure to serv^ you. '
BREVARD PHARMACY
J. B. PICKELSIMER, Ph. G, Prop.
Telephone No. 1 Brevard, N. C.
\—
I
\ Warranty Decis at vhe News Office.
\