. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 1248 The Cornell Reading-Courses stand alone " is desired; if a softer and sweeter jelly is called for, then of course a larger proportion of sugar should be used. Interesting in this connection is the illustration (Fig. 78) showing samples of apple jelly: No. I having the proportion of sugar to juice, f: i; No. 5, 1:1; and No. 6, 2:1. The rela
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 1248 The Cornell Reading-Courses stand alone " is desired; if a softer and sweeter jelly is called for, then of course a larger proportion of sugar should be used. Interesting in this connection is the illustration (Fig. 78) showing samples of apple jelly: No. I having the proportion of sugar to juice, f: i; No. 5, 1:1; and No. 6, 2:1. The relatively much larger volume of jelly (from the same amount of juice) in No. 6 is not shown, since only a part of the product was photo- graphed. Evidently in these cases the proportion f: i was the correct Fig. 78.—Samples of apple jelly showing effects of different proportions of sugar to juice Extractions II, III, etc. Let us now turn our attention to a consideration of Extractions II, III, etc. Although it is well worth while to work up these extractions into jelly, yet great care must be exercised in doing so. From what has gone before, it is evident that since much water has been used in their prepara- tion, and since each is correspondingly less acidic and less rich in pectin than its predecessor, these mixtures will utilize a much less proportion of sugar than will Extraction I. However, if these facts are kept in mind, and the sugar carefully proportioned, an excellent quality of jelly can be made from these dilute juices. A good method for proportioning sugar to juice in dealing with these dilute extractions is to concentrate (boil down) their mixture rapidly until the resulting juice approximates the richness of Extraction I (which may. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original New York
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