Jaggery

JAGGERY: a coarse brown sugar made from the juices exuded by various palms in India which are tapped as our sugar maples are, the sap being collected in vessels attached to the trees and crystallized into sugar by boiling. Jaggery when fermented becomes Palm Wine, and this distilled furnishes the East India Rum known as ARRACK ( which see).

JAM.

The title "Jam" is generally applied to that class of preserve in which the whole fruit pulp is cooked together with water and sugar without regard to the preservation of the shape of the fruit—differing from "preserved fruits" or "preserves," which retain in some measure the original forms, and from "jellies," which are distinguished by the removal of the pulp tissues and are also generally more "solid" in body.

The highest class jam contains no other ingredients than the particular fruit of its title, cane sugar and water. Those of popular use and moderate price contain large proportions of apple juice or pulp and commercial glucose, in addition to the "charac ter" fruit. When manufactured under proper supervision to insure the use of good stock and pure glucose, correctly labelled so as to avoid misrepresentation and sold at a commensurate price, such jam compounds are just as wholesome and to the aver age palate nearly as pleasing in taste as "pure" jam. They are a distinctly desirable

addition to the food supply, as they offer to people of moderate incomes a plentiful supply of sweet "spreads" at, in many cases, less than half the cost of manufacturing "pure" jams. To some people, furthermore, the apple-glucose product is more accept able as being less cloyingly sweet than many varieties of pure jams.

Though the use of fresh apple stock and pure glucose in the manufacture of "strawberry" and "raspberry" jams, etc., is entirely permissible under proper condi tions, supervision by competent authorities is necessary to avoid the use of apple or other stock of poor quality, as it is easy to disguise such use by the addition of sac charin, artificial colors, etc.

The presence of a considerable amount of the pulp of the fruit after which the jam is named, does not always warrant the assumption that it is a high class product —for large quantities of more or less exhausted fruit pulp of all kinds are commer cially obtainable as the result of the manufacture of extracts, high class jellies, etc.

The fruits chiefly used for jam and jelly making are Apples, Apricots, Cranber ries, Currants, Oranges, Pears, Plums, Quinces. Raspberries and Strawberries.