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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate NEWS NOW Wyden's support is vital ... Guest Opinion: City of Ashland space needs ... Haines & Friends Fund grants help local artists ... Wyden's support is vital ... Guest Opinion: City of Ashland space needs ... Haines & Friends Fund grants help local artists ... Mail Tribune 100, Sept. 3, 1915 The following news items were drawn from the archives of the Mail Tribune 100 years ago. Comment DailyTidings.com Writer Posted Sep. 3, 2015 at 12:01 AM Posted Sep. 3, 2015 at 12:01 AM » Social News Sept. 3, 1915 WATERMELONS MAKE DELICIOUS SYRUP FOR TABLES A delicious table syrup can be made from watermelons, and it affords to the farmer, according to the fruit juice specialists of the department, a convenient means of using the surplus watermelons which otherwise are allowed to spoil in the field. Such syrup has been made by farmers in a small way in various parts of the south, and the department endeavored to work out exact methods of making it as a possible by-product from surplus melons. This syrup can be used immediately or can be bottled hot in sterilized jars and kept just as is done in the canning of fruit. It is reddish brown in color, very sweet and well-flavored, and will serve most of the purposes for which syrup is used in the home. It has been tried with satisfactory results in making ginger cake, homemade candy and as a sweetening and flavoring in ice cream. As the specialists point out, while the juice of commercial watermelons, such as the "Tom Watson," contain on an average only about 7 per cent of sugar, or less than many other fruit juices, the ease with which the juice can be pressed out partly offsets the low sugar content. The method described below calls only for utensils found in every household Directions for Making Watermelon Table Syrup Remove the pink flesh and seeds from the rind of the sweet, fully-ripe melons. Crush the flesh with a potato masher or by running it through a meat chopper.  Place the crushed pulp and seed in cloth bags and squeeze out the juice, which flows out readily. About five-sixth of the pulp will squeeze out as juice. About 13 gallons of the juice will make one gallon of syrup. This amount of juice can ordinarily be secured from ten watermelons weighing from 22 to 25 pounds each. The juice is then boiled down into a syrup in an ordinary preserving kettle. The juice boils without much foaming until it begins to thicken, when the fire should be slackened to prevent foaming and burning. The red coloring matter in the juice coagulates during boiling, and part of it rises to the surface, where it can be removed by skimming. ... If the housewife has a candy thermometer she should take the syrup from the fire as soon as it reaches a temperature of 220 degrees F. DailyTidings.com Writer Posted Sep. 3, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. DailyTidings.com | P.O. Box 1108, Medford, OR 97501