what in aroma and had shrunk slightly, indicating that the jars were 

 not perfectly air-tight, though provided with rubber gaskets. The 

 dried product from the Red Spanish pineapples darkened during 

 storage considerably more than that prepared from the Smooth 

 Cayenne. The dried sugared slices kept in cold storage consisted of 

 mixed samples from Experiments 6 and 7. When examined on 

 March 3 they were found to be rich in pineapple aroma and flavor, 

 and had not darkened perceptibly, retaining their original golden 

 yellow color. 



Dried, sugared pineapples should find a ready sale if a steady supply 

 of uniform quality can be placed on the market. 



SUMMARY. 



1. The principal fact developed in this work is that sliced pine- 

 apples when dried and sugared yield a very palatable product of fine 

 keeping quality. 



2. Since sliced pineapples when allowed to stand in contact with 

 sugar form a large quantity of sirup, it is advisable to dry them 

 until from 65 to 75 per cent of the weight has been lost, and then allow 

 the partly dried slices to stand in contact with about 12 per cent of 

 their weight of sugar for from six to eighteen hours. During this 

 period some sirup may be expected to separate. The slices are then 

 to be redried until they appear fairly firm but are still slightly sticky. 



3. The sugared, dried pineapples darken slightly on keeping, {he 

 Red Spanish variety darkening considerably more than the Smooth 

 Cayenne. In the case of the Red Spanish, this darkening was pre- 

 vented to a very large extent by keeping in cold storage. 



TABULATED DATA. 



The following table presents in detail the varying conditions under 

 which the several experiments were performed and gives the yields 

 of dried slices and of sirup in each case. The results of the organo- 

 leptic tests made by Mr. Taylor are given in the footnotes. 



[Cir. 57] 



