Page:Encyclopædia Britannica, Ninth Edition, v. 13.djvu/590

564 J A M J A modern village stands on an isolated sandy hillock, sur rounded by gardens, with olives to the north, and sand- dunes to the west. It contains a small Gothic church, now a mosque. The place belonged to the Philistines in Biblical times, was taken by Judas Maccabseus (2 Mac. xii. 8, 9), and is mentioned by Strabo (xvi. 2) as a very populous village. The population was mainly Jewish (Philo, Leg. ad Caium, 30), and the town is principally famous as having been the seat of the Sanhedrin from 70 to 135 A.D. In 1144 a crusading fortress was built on the hill; it is often mentioned under the name Ibelin. There was also a Jabneel in Lower Galilee (Josh. xix. 33), called later Caphar Yama, the present village Yemma, 1 2 English miles south of Tiberias ; and another fortress in Upper Galilee was named Jamnia (Joseph., Vita, 37). JAMRUD, a ruined fort in Peshawar district, Punjab, India, situated in 34 N. lat. and 71 24 E. long., at the mouth of the Khyber Pass, 1670 feet above sea-level. It was occupied by Hari Sinh, Ranjit Sinh s commander, in 1836 ; but in April 1837 Dost Muhammad sent a body of Afghans to attack it. A battle ensued, in which the Sikhs gained a doubtful victory, with the loss of their general, Hari Sinh. During the military operations of 1878-79 Jamrud became a place of considerable import ance as the frontier outpost on British territory towards Afghanistan. JAMS AND JELLIES are conserves of the pulp and juice of succulent and juicy fruits prepared by boiling with sugar. They differ from each other only in the fact that jam is a thick pulpy opaque preparation, sometimes of the entire fruit rind, pulp, and kernel and sometimes of fruits only partly broken, as in the case of black currant jam, while jellies are pure transparent gelatinous prepara tions of juices alone. The preparation of these preserves was formerly a purely domestic art ; but of recent years manufactures of very large dimensions have sprung up for the preservation of many of the commoner fruits, as an example of which the marmalade trade may be cited, marmalade being simply a form of jam. The principal fruits commonly used for jam-making are varieties of plums, apricots, cherries, black currants, gooseberries, strawberries, raspberries, mulberries, cranberries, oranges, and quinces ; rhubarb stalks are also employed. Jellies have a wider signification than is comprehended in the above definition, which embraces fruit jellies alone, as many jellies have for their basis isinglass and other gelatin- yielding bodies of animal origin, and starches also form with boiling water a kind of jelly. Fruit jellies owe their property of gelatinizing to the presence or development of a gummy principle in their composition, called pectin. Except in its gelatinizing effect pectin is in no way re lated to gelatin, being indeed a non-nitrogenous body closely allied to cellulose. Pectin is only found in very ripe fruits, but an allied body, pectose, which is abundant in growing and partially ripened fruits, is easily transformed into pectin by the action of heat, and such a transformation takes place in the boiling of the juices of acid unripe fruits. In the preparation of jellies it is essential to obtain the juices as free from all pulp and cloudiness as possible, there fore the less the fruits are squeezed the more transparent will be the resulting jelly. To get the juice to flow freely from hard fruits it is necessary in most cases to heat and in some instances to boil them. The quantity of sugar re quired for the preservation of jams and jellies varies from two-thirds to equal weight of the fruit or juice, and the boil ing should be conducted at a gentle heat as short a time as possible after the addition of the sugar, which by long or violent boiling tends to become syrupy, this destroying the gelatinizing property. Jellies are principally prepared from red, white, and black currants, gooseberries, grapes, apples, raspberries, cherries, bilberries, pomegranates, quinces, and various other juicy fruits. Jams and jellies for preservation are poured into earthenware jars ; the surface of the pre serves is then covered with a disk of paper dipped in brandy, and the jar tightly tied over with membrane or gummed paper, and stored in a cool dry situation. They must be prepared from clean dry fruit, and it is essential that cane and not beet sugar should be used for their pre servation. Wet or otherwise damaged fruit, and all fruits preserved with beet sugar, are peculiarly subject to mouldiness, an evil against which some amount of precau tion is necessary at all times. The domestic uses of these preparations, and the esteem in which they are held, are known universally. They have a refrigerating and gently laxative influence, and the citrate, malate, or tartrate salts they contain give them a positive value as anti-scorbutics, in addition to the pleasant and refresh ing taste and flavour they possess. While these pic- serves have the same anti-scorbutic efficacy as the respec tive fresh fruits from which they are prepared, they are free from the tendency to induce choleraic disorders which frequently attends the consumption of uncooked fruits, and the sugar with which they are prepared possesses its own proper nutritive value as an article of food. JAMU, or JUMMOO, a town in Kashmir state, Punjab, India, headquarters of Jamu province, in 32 43 52" N. lat. and 74 54 14" E. long, on the Tavi, a tributary of the Chenab, among the mountains of the outer Himalayan range. The town and palace stand upon the right bank of the river ; the fort overhangs the left shore at an eleva tion of 150 feet above the stream. The lofty whitened walls of the palace and citadel present a striking appearance from the surrounding country. An adjacent height com mands the fortress, rendering it untenable against modern artillery. Extensive and handsome pleasure grounds and ruins of great size in the suburbs attest the former pro sperity of the city when it was the seat of a Rajput dynasty of independent rajas, whose dominions extended into the plains and included the modern district of Sialkot. It was afterwards conquered by the Sikhs, and formed part of Ranjit Sinh s dominions. For its susbequent acquisition by Ghulab Sinh, see KASHMIR, The population is esti mated at about 8000. JANESVILLE, chief town of Rock county, Wisconsin, U.S., was founded in 183G, and received its city charter in 1853. It contains numerous churches and schools, including the State institute for the blind. Rock river, flowing thuough the city, supplies water-power for five flour-mills, two woollen factories, and a cotton factory : and the manufactures comprise boots and shoes, carriages and farm machinery, and beer. The population in 1870 was 8789; in 1880, 9018. JAISTGIPUR, or jAHANGiRruR, the chief town of the subdivision of the same name, in Murshidabad district, Bengal, situated on the left bank of the BhAgirathi, in 24 28 N. lat. and 88 6 45" E. long. The town is said to have derived its name from having been founded by the Mughal emperor Jahangir. During the early years of British rule it was an important centre of the silk trade, and the site of one of the Company s commercial residences. Jangipur is best known as the toll station for registering all the traffic on the Bhagirathl The number of boats registered there annually is about 10,000 ; the amount of toll is 8000, or about one-third of the total gross revenue derived from the Nadiya rivers. The population in 1872 was 11,361. JANIN, JULES GABRIEL (1804-1874), a remarkable instance of a certain kind of critic, was born at St Etienne, the great manufacturing town of the department of the Loire, on December 24, 1804, and died at his house near