Jelly making

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dc.contributor.author Cunningham, Mamie Grace
dc.date.accessioned 2017-09-20T21:53:05Z
dc.date.available 2017-09-20T21:53:05Z
dc.date.issued 1905
dc.identifier.uri http://hdl.handle.net/2097/37758
dc.description Citation: Cunningham, Jules Cool. Nursery stock and its effect upon orchards. Senior thesis, Kansas State Agricultural College, 1905.
dc.description Morse Department of Special Collections
dc.description.abstract Introduction: There are two kinds of food to which the term jelly is applied; first, that made by boiling fruit juices with sugar, and secondly, that made by adding gelatin, or similar substance, to fruit or vegetable juices. Only the former, that is, those made without the aid of special gelatinizing material, will be treated in this article. The experiments with jelly naturally come under three divisions. These are chemistry, horticulture and domestic science. Under chemistry comes the chemical alternations involved in the formation of jelly, the composition of the juices and jellies, the change made by the addition of sugar to fruit juices and experiments of similar nature. To the division of horticulture belongs the testing of different kinds and varieties of fruit to ascertain their value as jelly fruits. Such experiments as the method of preparing the fruit, the length of time of boiling, the addition of sugar and methods of keeping the jelly belong to the division of domestic science. Topics included under the head of chemistry and horticulture are touched upon in this treatise but those relating to domestic science form the principal part. The process of jelly making is a subject upon which very little has been written. Some of the experiment stations have made some tests in the work and all magazines and books on cooking contain recipes for jelly and possibly some few of them a few directions, but full discussions such as can be found on other topics in domestic science are very scarce. Most housewives who make good jelly do so through no skill they have acquired from books but from experience. However it must be admitted that the best instructor in the art of jelly making is experience. The kinds of fruit vary so widely in their jellying quality, and even the same varieties differ so because of the conditions under which they were picked, the stage of ripeness and similar reasons, that hard and fast rules cannot always be given. Yet there are many general rules and principals which should be followed and there is no reason why a house wife should not be acquainted with them.
dc.rights The organization that has made the Item available believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Please refer to the organization that has made the Item available for more information.
dc.rights.uri https://rightsstatements.org/vocab/NoC-US/1.0/
dc.subject Calcium Salts
dc.subject Organic Acids
dc.subject Fruit Juice
dc.subject Pectin
dc.subject Coagulum
dc.title Jelly making
dc.title.alternative Jelly experiments
dc.type Text
dc.date.published 1905
dc.subject.AAT Theses


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The organization that has made the Item available believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Please refer to the organization that has made the Item available for more information. Except where otherwise noted, the use of this item is bound by the following: The organization that has made the Item available believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Please refer to the organization that has made the Item available for more information.

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