EVAPORATING FRUITS. 293 



The subject of jelly-making is, as we have seen, one of im- 

 mense moment ; but not every one is able to command the 

 needful labor to place his fruit in this salable form, and so 

 there is a great deal of waste as things are at present, but 

 need be no more, for, with even one of the small evapo- 

 rators, all the loss may be made gain ; besides that, the out- 

 lay of work, time and capital are much less than in jelly- 

 making. 



We believe that the drying of guavas for home use and 

 the Northern markets will, within a few years, become one 

 of Florida's great industries. Pare and slice the larger 

 specimens, halve the smaller ones and then lay them in the 

 warm embrace of the "American;" then pack them in 

 neat, two-pound paper boxes, such as are made for such 

 uses, and ship them off, forty boxes to the crate. 



That there will be a large and increasing demand, once 

 guavas in this shape are put upon the Northern markets, 

 there is no doubt whatever, although, like all new things, 

 its introduction may be slow. 



Guava jelly is popular, but its expense puts it beyond 

 the reach of the masses. Let them see guavas evaporated 

 ready at their hand to stew for the table, or to convert it 

 into jelly if they like, and we of Florida will have our 

 hands full to keep up with the demand, for you know Flor- 

 ida alone can supply this fruit, so herein there can be no 

 competition. 



The Florida grower, even though far removed from 

 "rapid transit," has a bonanza in this one industry alone, 

 which is light, clean, pleasant, easily learned, can be car- 

 ried on, nay must be, under shelter, and requires very lit- 

 tle capital. 



All this applies also to pine-apples, Le Conte and Kieffer 

 pears, peaches, figs, etc. 



