296 ANNUAL REPORT OF THE Off. Doc. 



sacks to drain the liquid from the pulp (ordinary sugar saelis washed 

 clean are excellent for this purpose.) The juice is further cleared 

 by passing through one or more layers of cotton wool. When it 

 has been thus treated, the juice is again heated very slowly. To 

 every gallon of juice is added four and one-half pounds of granulated 

 sugar, and boiling is continued for twenty minutes more. The jelly 

 glasses are then filled full and left to cool, then a teaspoonful of 

 boiling hot paraffine wax is dropped over the jelly in each glass, and 

 a tin cover over the glass completes the work. 



Crystallized Fruit. Tliis style of preserving fruit is peculiar to 

 the California packers. Candied, crystallized or giaced fruits are now 

 found among all first class confections, and were first prepared 

 about 25 years ago. The processes are evolved from much experi- 

 mentation and are not made public. This much may be said of the 

 general method of making candied fruit. The juice of the fruit is 

 extracted and replaced with a sugar syrup which upon hardening 

 prevents decay and at the same time retains the natural shape of 

 the fruit. All kinds of fruits may thus be preserved. The best 

 fruits are selected when at the proper degree of ripeness for ordinary 

 canning. The large fruits are pared and halved, and plums and 

 cherries are pitted. The fruit thus prepared is placed in baskets 

 or perforated buckets and suspended in boiling water. This re- 

 moves the juice from the fruit and demands the greatest skill to be 

 properly timed. After the fruit is cooled it is placed in earthen 

 pans and covered with a very heavy syrup, ordinarily one testing 

 70 degrees by a Balling saccharometer. In this syrup, made with 

 white granulated cane sugar, the fruit is allowed to remain for one 

 week, then there is danger of a fermentation setting in which must 

 be checked by heating to boiling point the fruit and s^rup. This 

 heating is repeated at intervals as necessary for about six weeks. 

 The fruit is then taken out of the syrup, washed in clean water and 

 is then giaced or crystallized as preferred. It is giaced by dipping 

 into a thick sugar syrup aod being left to harden quickly in the air. 

 By dipping thus and causing it to cool and harden slowly, the sugar 

 on the surface crvstallizes and makes the crvstallized fruit. 



