Fruit Drinks In the Tcme Valley (that English Tempe) a
great many of the apples not fit for marketing as such are being crushed for apple juice, thanks to a real advance in the science of preserving fruit juices without diming them into alcohol and so destroying much of their flavour. You cannot make wholesome cider or perry without using cider apples or perry pears; but you can preserve the juice of any fruit. The Teme Valley apple juice is a real advance in a science hitherto better understood and practised in Germany and Switzerland than with us. The subject, though it contains no reference to the new Teme Valley factory, is treated with wide knowledge in the autumn issue of the Countryman, now edited by the Chancellor's son at Burford. There is now, I suppose, no good reason why the juices of any fruit should not be preserved without loss of the original flavour, including a number of wild fruits, the blackberry as well as the currant, the hip or haw as well as the gooseberry. A peculiarly pleasing flavour, though tart withal, resides in the berry of the wild barberry, but, since it was banned by the old Board of Agriculture, it has become a rare shrub.
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