428 AgricnlturcU Gazette of N.S. IF. [J/«// 2, 1908. 



tliese ill the most up-to-dato maniier, and when tluy come into lieai'ini;', grade 

 the fruit carefully — j)ack it neatly in a woni do eveiy part of the woi-k 

 thoroughly, and you will not be disappointed when you make your yeai-ly 

 halaiice. 



Passion Fruit. — Keej) the fruit picked up as it falls, as it is then in its 

 best condition ; grade it nicely, and ])ack it^ in i'<nvs i?i the boxes. If growers 

 are exporting any other fruits, it would be a good plan to send a few cases of 

 passion fruit along in order to test their carrying (piality, as if once we can 

 successfully land this fruit on the mark(>ts of the Ohl Woi'ld, and get it well 

 introduced there, there should be an unlimited market for it, and there are 

 thousands of acres of land iieai' the coast on which this plant does well, and 

 where, with })roper attention, it produces heavy crops of fruit aiuiually. 



Candied Peel. — Those who intend making any peel slmuld see that it is 

 soaked in the brine for at least four weeks, and that when taken out it is 

 soaked in fresh water for two days, changing the water after the peel has 

 been in it for twenty -four hours. Boil the peel for five minutes, and then 

 place in a s^'rup of a density of about 14° Beaume, wdiere it may be allowed 

 to remain seven days, after which it may be inmiersed in a sjrup of a density 

 of 18' to 20° Beaume, where it may be allowed to remain another week. 

 The density of tlie syrup may be increased by four degrees for three succeeding 

 immersions, and in the last syrup it may be allowed to remain for as long as 

 three months if desiivd, as the longer it remains the better it appears to get 

 according to tests which we have carried out. 



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