containing perforated pipes inside to admit steam; at the lower, or discharge end, place a 4-in. quick discharge valve at the lowest point, and at the top of the highest end place a large man-hole with cover and clamps similar to a retort. A safety valve set at 10 lbs. must also be attached, and this pressure never exceeded. The process usually adopted is the open tank system where the waste is cooked with either open or closed coils in the bottom of wooden tanks. The closed coils will turn out a clearer juice than perforated coils, but are somewhat slower. Whichever system is adopted it is advisable to have two cookers, each with sufficient capacity to load the press, this being far preferable to one large cooker. There is always a difference in the jelling power and clearness of the juice which drains away and that which comes under pressure, and if possible the entire pressing should be run into the juice tank before any is drawn in the kettles. The amount of water used in cooking waste may be varied from one gallon to one-half gallon per pound of waste, depending on the style of cooker and the use to which the juice is to be put. Of course, the larger the amount of water, the more thoroughly the waste is exhausted and the easier to run out of the cooking tank on press, but this is counterbalanced by the extra time and steam required to reduce the juice to the jelling point. The proportions generally employed in the open tank with closed coil is a charge of 100 lbs. waste to 100 gals. water; with open tank and perforated pipes is 100 lbs. waste to 80 or 90 gals. water, depending on the temperature of the water, the idea being to finish the cook by having I lb. waste to I gal. water; place the waste in the cooker and add the requisite amount of water, allow to soak for the longest convenient period, then crack steam valve so it will heat up very slowly; when hot turn on full steam pressure and bring to a violent boil; cook for one hour, after which turn off steam and press. When the closed boiler is employed, use 200 lbs. waste to 100 gals. water; place waste in, then add the water and soak; bolt down man-hole, turn on steam and bring gradually to a pressure of 10 lbs. and hold there for 45 to 60 minutes. When the cookers are charged and allowed to soak over night, or for several hours, a less period of boiling may be given, cooking until the skins and pulp are thoroughly softened and done, but not cooked to a mush. For fine, light-colored goods, if you have no juice made from fresh stock or apples, make juice by the same pocess from evaporated apples, chops or cuts if they can be procured.

When procurable, fresh raw waste as it comes from the machine replaces evaporated stock may be cooked in the same manner, though barely cover with water when cooked with closed coils and very little, or none at all, when cooked with open coils. When sound apples or windfalls can be procured at a nominal cost they may be chopped and treated same as fresh raw waste.

Any desired style of press may be used, knuckle joint, four screw or hydraulic, as preferrel. Use cheese frames not more than 3 to 4 in. deep. After placing rack and frame, wet the cloth, spread and carefully fit to the bottom and corners; distribute the cooked waste evenly and fill all corners; fold cloth, pin, remove frame and place next rack, and continue until loaded; the racks and cheeses must be exactly superimposed. When platform is loaded run under follower and apply pressure very slowly, stopping as soon as the juice runs freely; when juice nearly ceases running again apply pressure until it runs freely; then stop, and so continue until the cheese is sufficiently dry. If a very quick and continued pressure be applied, the outside of the cheese is likely to become dry and caked, thus preventing the free exit of moisture from the center; it will also force out more "mush" and consequently make a more cloudy jelly. With two cookers, an average 10 hours' run is eight batches from the two; this allows about an hour's time for each pressing. After juice runs from press strain through cheese cloth or other suitable material. If very muddy run through felt or canton flannel filters. If necessary to have very clear, clarify with isinglass solution same as soup. The juice may be concentrated to, or near, the jelling point, and set aside for the sediment to subside, then draw or syphon off the clear liquid and filter the remainder, or use it for "butter" jelly.

The storage tank, receiving the juice from the press, should be of sufficient size to hold rather more than the full contents of one of the cookers. During the cooler months of the year there is little danger of fermentation taking place in the storage tank and pipes leading therefrom, though it is advisable to clean everything thoroughly for the Sunday shut-down. During the hot months it is best to use, or at least boil down, all made juice and clean up every night. Fermented juice has very little jelling power and foams badly in the kettle.

It will not be surprising if the use of "apple waste" as now gathered from the apple evaporators is forbidden under the pure food laws in the near future. The reason for this is that much of it is dirty and contains the decayed portions of the apples. If made from clean parings of apples, there should be no objection to its use, provided these parings are cared for in a cleanly manner. Unless this is done, there is great likelihood of "apple waste" being condemned just as is pulp from "skins and cores of tomatoes."

PURE SUGAR, FRUIT AND APPLE JUICE PRESERVES.

Follow general method for hot process preserves, using juice from press.

Place the fruit in kettle, and for each 100 lbs. add 64 gals. juice; bring to a boil and cook until the liquid marks 8 degrees; then add the sugar and cook until syrup marks 6 degrees less than degree called for by hot process; turn off steam, and after all other ingredients are in add 12 pints Tartaric acid coagulant.

Using concentrated juice, make same as hot process, cooking syrup to 6 degrees less than called for above. For each 100 lbs. fruit add 2 gals. concentrated juice and set with 12 pints tartaric acid coagulant.

Using jelly, make same as hot process, cooking syrup to same degree. In a separate kettle make a 28-degree sugar and juice jelly, and mix with the pure sugar goods in desired proportion. For each 60 lbs. jelly used add 34 pint tartaric acid coagulant.

COMPOUND PRESERVES.

Sugar, Glucose and Fruit-To any of the pure sugar and fruit preserves add, in kettle after goods are finished and steam shut off, or with the syrup in candied fruits, the desired amount of 42-degree glucose. This may be added in addition to the sugar or may be substituted therefor pound for pound.

Sugar, Glucose and Fruit with Apple Juice from press, from fresh or canned fruit, following process for pure sugar and fruit with apple juice from press, of which this is an example:

100 lbs. Fruit.

64 gals. Apple Juice.

50 lbs. Sugar.

50 lbs. Glucose.

11⁄2 pints Tartaric Acid Coagulant.

4 oz. Preservative.

Color, sufficient.

Place the fruit in kettle, add the apple juice, cook to 8 degrees, add sugar and cook until syrup marks 6 degrees less than called for by hot process; turn off steam; add the glucose, color and preservative, then add the coagulant.

Using Concentrated Juice-Make same as hot process, using but one-half the sugar and cooking to 6 degrees less; then add the glucose, concentrated juice, etc., in order.

Using Jelly-Make same as hot process with one-half the sugar. In a separate kettle make 28-degree glucose jelly and add in desired proportion, set with tartaric acid coagulant.

From Hot Process Pure Sugar and Fruit, stored in bulk, using juice from press.

100 lbs. Pure Sugar Preserve.

64 gals. Apple Juice.

50 lbs. Glucose.

11⁄2 pints Tartaric Acid Coagulant.

3 oz. Preservative.

Place juice in kettle, add the preserves, cook syrup to 6 degrees less than directed in hot process, turn off steam, add glucose, preservative, color and coagulant.

Using Jelly-Place the sugar preserves in kettle, heat gently and mix with desired proportion of glucose jelly made in separate kettle; add preservative, color and coagulant.

JAMS

The war caused the Army and Navy to be the greatest buyers of jams, jellies, etc., ever known. They found standards badly confused, and therefore set about establishing some definite forms. For this purpose they put the leading experts to work, with this result:

Jam, Canned Quality.-To be made of clean, sound, properly matured fruit and sugar (sucrose) by concentrating the fruit before adding the sugar, or by concentrating the fruit and sugar together so that the finished product shall show not less than nine parts of fruit to eleven parts of sugar; the fruit to be more or less broken or comminuted and suspended in a semi-solid or gelatinous matrix. Spices or flavoring may or may not be added. Jam having a thick, heavy body on the order of a jelly is preferred to that type which more closely approaches a preserve. Jams made from dried fruits or stiffened with pectin are not acceptable.

The jam shall take its name from the fruit used, or, in the case of a mixture of fruits, the names shall appear in the order of the higher proportion used. The product shall conform to the rules and regulations of the U. S. Department of Agriculture.

If packed in No. 2 cans and in the case of berries or colored fruits, the cans shall be enamel lined, net weight not less than I' pound 9 ounces.

For making jams from fresh fruit in a large way an economical outfit is composed of a series of barrels, elevated on a platform, each containing a large draw-off valve and copper coils in the bottom; the steam pipes are so arranged that the exhaust from the first coil discharges into the second coil, and so on through the series; a steam pipe is connected and carried around the outside of each barrel with valves so placed that one or more barrels may be cut out at any time without interfering with the rest of the series. This system is best adapted to straight sugar, or sugar and glucose goods. If it is desired to use apple juice, concentrate in a jacket kettle before adding.

American Style, Whole Fruit Jam.-The consistency of jams should be viscid rather than jellylike. For sugar, fruit and glucose, and for pure sugar and fruit the corresponding grades of preserves are generally used, though frequently boiled down 1 degree heavier with acetic acid or cream of tartar to prevent crystallization. Grape jam is an exception and is made by cooking to consistency 50 lbs. grapes, the juice of 100 lbs. grapes with 25 lbs. sugar and adding 2 oz. preservative.

For sugar, glucose, fruit and apple juice jams, cook same as preserves of like grade, but using double the quantity of juice and no coagulant.

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