was a rich golden yellow. The fibrovascular bundles of the cores 

 and "eyes" were very prominent, indicating that both should be 

 trimmed away before drying. 



On keeping in tightly closed glass jars the slices stiffened, owing to 

 crystallization of the sugar, the aroma became rather less strong, and 

 the color changed to a light golden brown, not objectionable but less 

 attractive than the yellow. The flavor remained very delicious. 

 The sirup was yellow, rather acid in taste, and finely flavored. It was 

 kept in jars and after a few days began to ferment slowly. 



Dried, sugared pineapple was the product desired rather than 

 sirup, and the subsequent experiments were planned so as to develop 

 a method of sugaring by which the dried, sugared fruit would be pro- 

 duced with the formation of but little sirup. It was proposed to dry 

 the slices partly before sugaring, and to use less sugar. Mr. Taylor 

 suggested that the Smooth Cayenne variety probably would be more 

 suitable for drying than the Red Spanish, because it is less fibrous 

 and a larger proportion of each fruit can be obtained in the form of 

 large perfect rings. 



EXPERIMENT 3, AUGUST 12, 1909. 



In accordance with these suggestions the slices were dried for vary- 

 ing periods before mixing with sugar and different quantities of sugar 

 were added to the several lots of sliced fruit. Smooth Cayenne pine- 

 apples were employed, large specimens rather unevenly ripened being 

 used. The fruits were trimmed and sliced as before, except that the 

 "eyes" and cores were removed, and powdered sugar was used in 

 this and in subsequent experiments. 



The methods of packing in sugar and drying were similar to those 

 used in Experiment 2. The data obtained in this and the following 

 experiments are given in the table. It is shown that the amount of 

 sirup formed can be greatly lessened by partly drying before sugaring 

 and that much less sugar is required. The yield of sugared dried 

 slices, however, is also less. The sirup ferments readily, and if it is 

 produced in large quantity, provision must be made for sterilizing 

 the juice and keeping it sterile. If, on the other hand, relatively 

 small quantities are produced, it might be utilized in sugaring partly 

 dried fruit. The sirup is so delicious that it would probably find a 

 ready market in the confectionery and soft-drink trades. 



The total solid content of the sirups (calculated as sugar from the 

 refractometer readings by the tables of Geerligs a ) showed, as would 

 be expected, that they varied widely in composition according to the 

 time of drying and the amounts of sugar used. 



U. S. Dept. Agr., Bureau of Chemistry Cir. 43, p. 7; Bui. 122, p. 169. 

 [Cir. 57] 



