Show APPLE SYRUP A method of or utilizing windfall and cull apples directions for making this experiments by government canning specialists show that a very palatable apple can easily be anade from apple cider whilo while it nuy may not bo be practical for tho the average fruit farmer to produce apple on a commercial scale tho the homo home manufacture of apple for the winter uso use will furnish a profitable outlet for a large number of eulla culls and windfalls which cannot bo be marketed apple made by tho the following method is a very palatable product it has a flavor much like the thick or jolly which Is 30 often formed when tipples arc are baked with a little suar sugar As shown by exper experiments this apple can bo be used in cooking with good g results as well as fo table purposes wash apples and remove all decayed and worm eaten spots press out juice as usual for cider making be sure the juice doe does not ferment or work as only sweet cider should be used for nr making the sterilizing a te r vat or kettle should be a third larger than required to bold hold contents add five ounces of powdered calcium carbonate to 14 gallons of apple ider elder L powdered calcium carbonate carbonate cai cat bonate of lime commonly called precipitated chalk is is a low priced chemical available aval lable at any drug store boil boll in kettle or vat vigorously for a period of b minutes pour the liard into vessels preferably pre fer glass jars w pitchers Vite hers allow to stand 6 to 8 hours or until perfectly clear pour the 4 aliw ar liquid into preserving kettle do not allow sediment at bottom to enter add t to 0 the clear liquid one level teaspoonful of lime carbonate and stir thoroughly the process is completed by boiling down rapidly to a clear liquid use density gauge or candy thermometer and bring it up to 0 sac 20 degrees F or without thermometer reduce bulk to one seventh of original volume to see whether it is cooked suf sufficiently betit ns as you would or candy by acm pc iring ing a little into cold water if boiled boilo 11 eri enough ough it should ave the consistency of maple it should not be cooked until it hardens like candy when tested when the test shows that the s 1 arup has been cooked enough pour it into fruit jars pitchers etc and allow it to to cool slowly slow cooling is important as otherwise the sis suspended matter will not settle properly p and the will be cloudy A good goed way to insure slow cooling is t to stand the vessels full of in a bucket or i wash boiler of hot water they may also be placed in a fireless cooker the white sediment which settles out daring cooling is called n oate of lime ans anctil is a compound arlime of lime with the natural acid of w the apple when tho the is cooled it should bo be stored in fruit jars or bottles place the rubber cap or cork in position and tighten then th n place the bottles or cans of in hot water and sterilize sten lize for 12 minutes in hot water or home made outfit |