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Show APPLE SIRUP Experiments by government canning specialists show that a very palatable apple sirup can easily be made from apple cider. While it may not be practical prac-tical for the average fruit farmer to produce npple sirup on a o n n:rcia scile, the home manufacture of apple sirup for the family's winter use will furnish a profitable outlet for a large number of culls and windfalls which cannot be marketed. Apple sirup nride. by the following method is a very palatable product. It has a flavor much like the .hick sirup or jelly which is so often formed when apples ap-ples are baked with a little sugar. As Bhown by experiments, this apple sirup can be used in cooking with good results, re-sults, as well as for table purposes. Wash apples and remove all decayed and worm-eaten spots. Press out juice as usual for cider making. Be sure the juice does not ferment or "work," as only sweet cider should be used for sirup making. The sterilizing reducing vat or kettle should be a third larger than required to hold contents. Add 5 ounces of powdered calcium carbonate to 14 gallons of apple cider. Powdered calcium carbonate (carbonate of lime), commonly called precipitated I chalk, is a low-priced chemical avart able at any drug store Boil in kettle or vat vigorously for a period of 5 minutes min-utes Pour the liquid into vessels, preferably pre-ferably glass jais or pitchers; allow to stand 6 to 8 hours, or until perfectly J clear. Pour the clear liquid into pre- serving kettle. Do not allow sediment ; at bottom to enter. Add to the clear liquid one level teaspoonful of lime car-' car-' bonate and air thoroughly. The process is completed by boiling down rapidly to a clear liquid. Use density gauge or candy thermometer and bring it up to 220 degrees F., or, without the-mom-eter, reduce bulk to one-seventh of original ori-ginal volume. To see whether it is cooked sufficiently, test as you would sirup or candy, by pouring a little of it into cold water. If boiled enough, it should haye the consistency of maple sirup. It should not be cooked until it hardens like candy when tested. When the test shows that the siruD has been cooked enough, pour it into fruit jar?, pitchers, etc., and allow it to cool slowly. slow-ly. Slow cooling is important, as otherwise other-wise the suspended matter will not settle set-tle properly and the sirup will be cloudy. A good way to insure slow coo'ing is to stand the vessels full of sirup in a bucket or a wash boiler of h t wafer. They may also he placed in a firole-ss CJoker. The v h'te sedi nent which ser-tles ser-tles out during: cooling iscalled "mal ite of lime" and is a compojnd of lime with the natuial acid of the ; p-ile When the sirun is cooled, i" houl 1 e stored in fruit jars or Vol ties P the rubber cap or cork in p- sitio i hi d tighten Thpn place the botti s or e:i of sirup in hot water an sLeril'z f o 1' mirut s in hot-water or hi m -mad outfit. |