CONSERVATION OF LOGANBERRIES

Loganberry Jelly.

Add a cup of. water to two* quarts of berries, set over the fire, and then mash if you have no fruit press. Strain through the jelly bag, add 1 cup of sugar to 1 of juice; return to the fire, boil 20 minutes and turn into glasses. — Mrs, Williams.

Loganberry Juice Makes Fine Drink.

The finest of all unfermented fruit juices can be easily and cheaply made in Oregon. It is a demonstrated fact that practically everybody who has tasted well-made loganberry juice considers it as superior to any other fruit juice.

Preparing the Juice — Anyone who is able to can fruit will have no trouble in making loganberry juice. The sound, ripe fruit is placed in a fruit press and the juice is extracted, and then carefully strained. A small fruit press may be purchased from almost any hardware store. One holding four to six quarts is a convenient size. Where no fruit press is used place the fruit with a small quantity of water in a vessel on the stove and heat gently, at the same time mash- ing the fruit with a large spoon to extract the juice. It should then be strained.

To every three quarts of juice add one quart (by measure) of sugar.

Place on a stove and heat gently un- til the juice begins to simmer. It should be removed from the stove at once and put in bottles or fruit jars and sealed. The bottles and jars must first be sterilized in boiling water — just before using — just as they are prepared in canning fruit.

It should be stated with all empha- sis that the juice must not be boiled, as boiling destroys the peculiar, rich loganberry flavor.

The juice may be used as soon as it becomes thoroughly cooled, or it may be kept for years. It should be served cold, just like other fruit juice. The juice is rather strong, so that it is better when diluted with about three parts of water to one of juice, just before using.

The writer wishes to predict that some day the manufacture of logan- berry juice will be an industry of con- siderable importance in Western Ore- gon. This fruit cannot be success- fully grown east of the Rocky moun- tains, and nowhere east of the Cas- cade mountains does it thrive as it does here along the coast. Hence the Pacific coast will always have a mo- nopoly of the industry.

Anyone desiring further informa- tion on this subject may obtain it by addressing the writer. — F. C. Reimer, State Experiment Station, Talent, Or.

Raspberries

Raspberry or Loganberry Shrub.

The following is an old New Eng- land recipe for raspberry shrub, which is very satisfactory for logan- berry shrub, and which the contrib- utor vouches for as superior in flavor and keeping qualities to Professor Reimer's recipe.

Put 3 quarts of fresh berries in an earthen bowl, pour over them 1 quart of nice vinegar. Let them stand 24 hours, then strain out the liquor and turn it over another 3 quarts of fresh berries. Let this stand another 24 hours. Again strain and press out all the juice, and to each pint add a pound of sugar, and boil 20 minutes. Turn into bottles and cork when cold. When used dilute with three parts water. Keep in a cool place.

Raspberry "Vinegar.

Put raspberries in stone jar and cover with vinegar; let stand six days covered over, but stirring occasion- ally; then strain through flannel, add sugar pint for pint, boil % hour, skim and bottle when cold. — Mrs. W. W. Williams, 14.11 Rodney avenue.

Raspberry Shrub.

Cover the raspberries in white wine vinegar for seven days, strain through jelly bag and to each pint of juice allow one pint sugar; boil 30 minutes and bottle. Use 3 tablespoon- fuls of the shrub to a glass of water. — Mrs. W. W. Williams.

Blackberries

Blackberry Jelly.

Take blackberries, wash clean and add a very little water. Cook until juice is all out of the berries. Strain

through a cloth and add one cup of sugar to one of juice. Cook from 25 to 35 minutes. Put in glasses, but do not cover until cold. — Bertha Blowers, Hood River, Or.

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