176 



and plunged into boiling water ; they are kept in this for about one 

 minute if the fruit is .quite ripe, and from two to three minutes if un- 

 ripe. The skin should slip from the fruit if it is squeezed between 

 two fingers, but in order to preserve the shape of the fruit actual 

 cooking should be avoided. On removal from this bath they are put 

 into tins so as to weigh 11 11). including the tin, and soldered down 

 for further sterilisation, as in the case of black currants. Apricots 

 with a brilliant red colour are generally selected, and the varieties 

 considered most suitable in France are the Kuizet, the Muscat, and 

 Blanc-rose\ The apricots are stoned by women at the rate of about 

 5d. per cwt., and the stones are dried and sold to firms who use the 

 kernels, the average price obtained being about os. 2d. per cwt. 



For preparing the pulp of fleshy fruits, such as plum, apricot, &c, 

 some manufacturers use the simpler and less costly method of heating 

 over a fire. The pan is placed or hung over the fire, and the fruit is 

 protected against being burnt by the addition of more water. The 

 tank or bath for sterilisation can in the same way be fitted over a fire. 



The quality of the tins and the manner in which the soldering is 

 done are of first importance. The tins may be made with the top in 

 one piece, which is soldered on after the fruit is put in ; or there may 

 be an opening in the top lid, which is covered by a capsule and soldered 

 as in the first case. For acid fruits, such as currants and raspberries, 

 the interior of the boxes must be glazed, but this is not necessary for 

 apricots and plums. 



A serious matter in the preparation of the pulp is the difficulty 

 in keeping the fruit for more than a few days and in procuring suffi- 

 cient hands to remove the stalks and stones. In order to prolong the 

 period of manufacture, experiments have been carried out by M. 

 Vercier as to the effects of cold storage on live lots of black currants 

 gathered at different stages of maturity. 



Lot No. 1. — These were gathered while still green, fifteen or 

 eighteen days before maturity, and kept perfectly for one month (24th 

 June to 24th July), from which date they gradually withered and dried. 



Lot No. 2. — These were gathered twelve days before maturity* 

 and kept in good condition I'm- forty day-. 



Lot No. 3. — These were gathered nine days before maturity, at 

 which time they had been quite black for two days; these kept for 

 forty-two days, and on the fifty sixth day, though withered, they were 

 still healthy. 



Lot No. 4. — These were gathered nearly ripe, some live or six days 

 before maturity; they kept perfectly for lorty-six days and were 

 good for twelve days later. 



Lot No. 5.— These were gathered when quite ripe; they kept 

 fresh for twenty-six days, but nine days later they showed slighl signs 

 of withering. 



Where fruit need only he kept for eight to ten days, a cool cellar 

 will suffice if the fruit is put in airy packages of medium size, i.e., 

 holding aboul !•*> 11). For longer preservation recourse must he had 

 in a cool chamber or ice-house. 



