The final products of the seven lots in Experiment Swere^very pala- 

 table and very similar in flavor. Mr. Taylor's^gf8iSrTr>dicate 

 that pineapple pulp considerably dried before^gS^J^sftiqprior 

 in flavor and texture to pulp undried or onlj i|)iyKfrV f <B'ied tfefore 

 sugaring; lots 4 and 7 seemed to be the best/Wd^^r^jifefnalysis 

 showed their composition to be very similar. miBffTn'eiime of dry- 

 ing before sugaring varied widely in these two cases, the amounts of 

 added sugar were nearly the same. 



Partial analysis of the two best products from Experiment 3. (A. L. Davison.) 



The seven lots were kept in tightly closed glass jars from August 16 

 to September 20, at laboratory temperatures. Then each one was 

 pressed into brick form and kept in a small wooden box, which was 

 well wrapped in paper to exclude insects. All of the samples kept 

 perfectly sound through the winter, but gradually became desiccated, 

 the color darkening to a light yellowish brown. The delightful pine- 

 apple aroma, considerably stronger than that of fresh pineapples, 

 persisted without perceptible change during the period of storage in 

 the tight jars, but gradually lessened during keeping in the boxes. 



Lot No. 7 was probably the most successful from all points of view. 

 Less sirup was formed than in any of the other cases except No. 6, 

 which was insufficiently sugared, and the slices contained enough 

 sugar so that the texture and flavor were excellent. No. 4 was also 

 very palatable, but more sirup formed than in the case of No. 7. 



EXPERIMENT 4, AUGUST 28, 1909. 



The method of drying before sugaring, employed in Experiment 3, 

 No. 7, was applied to Red Spanish pineapples, using 1 .358 kilograms 

 of fruit pulp. The period of standing in contact with sugar was 

 forty-two hours, a longer time than is necessary. The separa- 

 tion of sirup and sugared slices was not complete, as the slices readily 

 released sirup when handled, and much more could have been ob- 

 tained by using slight pressure. The finished product was pliable 

 and slightly sticky, but became sugary on keeping. 



EXPERIMENT 5, AUGUST 30, 1909. 



The method of drying used in Experiment 4 was again tried, with 

 slight changes, using 10.8 kilograms of Red Spanish pulp. The 



[Cir. 57] 



