Moreover, with the bottled juice she can make a greater variety of jellies, as juices which will not jell can be put up when the fruit is ripe and combined later with fruits that will jell, or fruits ripening at different seasons can be combined. For example, the juice of strawberries, cherries, or pineapple can be made into combination jelly. From the unsugared sterilized juices, currants, apples, crabapples, and grapes, kept from 9 to 18 months, the bureau of chemistry, United States department of agriculture, recently made jellies of excellent texture, flavor, and color. To put up unsugared fruit juices for jellying, making, proceed exactly as if jelly were to be made at the time. Cook the fruits until they are soft and strain out the juice through a flannel bag. Heat and pour while hot into bottles previously scalded. Fill the bottles full, leaving no air space between juice and corks of seal. Place the filled sealed bottles on their sides in water near the boiling point, and keep them in the bath for about 30 minutes. Make sure that the corked or sealed end is under the hot water. As soon as the bottles are cool, or cover the cork with a paraffin seal, thorough sterilization and sealing are absolutely essential to success. To make jelly from the sterilizer juice, test it in jelling quality, add the proper amount of sugar, and proceed.  As in making jelly from freshly expressed juice.
Marriage Licenses
Albert Patterson, Palouse, Wash, and Martha Ledgewood, Cheney Wash.
B. F. Dana and Etta Van Dyke, both of Pullman, Wash. 