e 



17o 



this work during the season. After the removal of the stalks, the 

 fruit is put into the copper pans, about 17 lb. at a time, with rather 

 less than a pint of cold water; steam is introduced into the false 

 bottom of the pan and the fruit heated to boiling point, it is stirred 

 with a wooden spoon, and after boiling for one minute the steam is 

 shut off, the fruit emptied into receptacles and immediately put into 

 tins and carefully soldered up. These tins weigh when filled, and in- 

 cluding the box, about 11 lb. They are then placed for twenty 

 minutes in a tank of water which is heated by steam to boiling point. 

 During this time it can be seen if any of the tins leak, in which case 

 they are taken out and re-soldered, after the air has been allowed to 

 escape. The tins are packed in wooden cases containing ten each, i.e. 

 about 1 cwt. gross to the case. Only about 88 lb. of fruit are required 

 fori cwt. of pulp gross, the difference being represented by the weight 

 of the tins and the added water. 



The cost of preparing and exporting the pulp to London is esti- 

 mated by M. Vercier to be about 8s. lOd. per cwt. case of ten tins, 

 made, up as follows, exclusive of the cost of the fruit : — 



10 tin boxes... 



Soldering 



Removing stalks (88 lb.) ... 



Cost of preparation, coal, &c. 



Case for Packing ... 



Sundries and carriage 



Carriage: Dijon to London 



Interest on capital, depreciation, &c. 



8 10 



If the pulp is sold in London at an average price of 28s. per cwt., 

 there remains a balance for the manufacturer of 19s. 2d. Contracts 

 are commonly made with the growers for the supply of fruits for 

 periods of ten or twelve years of varying prices, of which 12s. 9d. per 

 "cwt. may be taken as an average. The prices obtained by growers 

 who do not sell by contract vary very much according to the season 

 and other circumstances. 



Red currants and raspberries are prepared in a similar way to 

 black currants. 



In pulping cherries, the stalk and the stone must be removed, 

 and women accustomed to the work can stane about 11 lb. per hour. 

 They use a simple tool for this purpose, consisting of a flattened cop- 

 per wire bent in the shape of a U with the ends fixed in a Avooden 

 handle. The fruit is treated in the same way as black currants, except 

 that if it yields enough juice to prevent it sticking to the pan, water 

 need not be added. Only large black cherries are used, the white 

 heart cherry not being employed at all ; the Montmorency is preferred, 

 the Bigarreau being less suitable. 



Apricots and plums require to be quite fresh, and for these fleshy 

 fruits the sterilisation must be carefully carried out. After stoning, 

 which is done by hand, the fruit is put in perforated copper vessels 



