HAKMSWORTH'S 



UNIVERSAL ENCYCLOPEDIA 



VOLUME 6 



Froude, RICHARD HURRELL 

 (1803-36). Anglican divine. Elder 

 brother of J. A. Froude, he was 

 born at Dartington and educated 

 at Eton and Oriel College, Oxford, 

 being a pupil of John Keble. As 

 fellow and tutor of Oriel, he brought 

 Newman and Keble together, and 

 thus began the Oxford Movement 

 (q.v.). Ordained deacon in 1828 

 and priest in 1829, he resigned his 

 tutorship in 1830. While at Rome 

 with Newman he began the Lyra 

 Apostolica, his contributions to 

 which are initialled /3. After visit- 

 ing the West Indies for his health, 

 and lecturing there, 1833-35, he 

 died of consumption, at Darting- 

 ton, Feb. 28, 1836. His Remains 

 were ed. by Keble and Newman, 

 part I, 1838, and J. B. Mozley, 

 part II, 1839. See R. H. Froude, 

 L. I. Guiney, 1904. 



F.R.S. Abbrev, for Fellow of the 

 Royal Society. 



Fructidor (Fr., month of fruit). 

 The twelfth and last month in the 

 year as rearranged during the 

 French revolution. It began on the 

 18th or 19th of August. The 18th 

 of Fructidor is the name given to 

 the coup d'etat of Sept. 4, 1797, 

 when the directory used military 

 force to check the growing power 

 of the royalists. See Calendar. 



Fructose OR FRUIT SUGAR. 

 Variety of sugar which occurs to- 

 gether with dextrose in all sweet 

 fruits. It is produced by heating 

 cane sugar with water containing 

 a few drops of hydrochloric acid, 

 by heating inulin with water to 

 100 C. for twenty-four hours, and 

 by the oxidation of mannitol. 

 Fructose is sweeter than cane sugar, 

 and is not readily crystallised. It 

 is frequently used as a sweetening 

 agent for diabetic patients. 5 



Frue Vanner. Machine devised 

 by Captain Frue, of the Silver Islet 

 Mine, Ontario, in 1874. Largely 

 used for the concentration of gold 

 ore, particularly pulp and slimes. 

 It consists essentially of an endless 

 band of canvas or indiarubber 

 stretched between horizontal rollers 

 which continuously revolve and at 

 the same time have a sidewise 

 shaking motion. The lower part 

 of the travelling belt passes through 

 a water trough, while the upper 

 part has a slope of a few inches in 

 its length of about 12 feet from 

 the front end to the back. Ore and 

 water are fed to the higher end, 



the heavier and richer portions 

 adhere until they are washed off 

 by the water in the trough, and the 

 lighter " slimy " and worthless 

 portions are thrown off as the band 

 turns round the lower roller and 

 pass away as waste. See Gold. 



Fruit (Lat. fructus, enjoying). 

 General term for that part of a plant 

 which contains the seed. Many 

 fruits are edible, and with this the 

 word is chiefly associated the 

 chief fruits being apples, pears, 

 plums, grapes, currants, peaches, 

 etc. Nuts are also fruit. The term 

 is also used for any produce of the 

 earth. A fruiterer is a dealer in 

 fruit, although such are commonly 

 called greengrocers, and a frui- 

 tarian is one who lives wholly or 

 mainly on fruit. 



Fruit, PRESERVATION OF. The 

 most common method of preserving 

 fruit is boiling it with sugar until 

 it becomes jam (q.v.). But it may 

 be preserved in other ways. It 

 may be crystallised, the sugar pre- 

 serving it as in jam ; it may be put 

 through a drying process, so that 

 the moisture is entirely evaporated, 

 decay being thus prevented ; or it 

 may be hermetically sealed in 

 vessels with syrup or water. The 

 natural flavour and colour are best 

 preserved by the last method, 

 which may be carried out on a small 

 scale at home, quite as well as in 

 the factory. That the process was 

 employed by the Romans is proved 

 by sealed jars found in the ruins 

 of Pompeii, with the fruit intact. 



In bottling, the fruit may be put 

 in the bottles, the vessels filled up 

 with water or syrup, and the caps 

 or stoppers, fitted with rubber 

 rings to render them airtight, 

 screwed on before the cooking pro- 

 cess. The bottles are then stood 

 upon slats of wood in a copper or 

 pan, up to their necks in cold 

 water, which is gradually brought 

 to the boil. The bottles are then 

 taken out and allowed to cool, when 

 they are ready for storage. During 

 the boiling the bottles must not 

 stand upon the bottom of the 

 copper, or they will break. Another 

 method is to cook the fruit in the 

 bottles or jars as described, but 

 with the stoppers or coverings off. 

 When the cooking is completed, 

 the bottles are taken out and the 

 stoppers screwed down. In both 

 methods it is wise to clamp the 

 stoppers in position temporarily 



with iron clips sold for the purpose, 

 removing them when the bottles 

 are cool. 



In preserve factories, tins are 

 more extensively used than bottles, 

 being cheaper, less breakable, and 

 more adaptable to mechanical pro- 

 cesses. They are specially prepared 

 with a lacquer coating inside, 

 which effectively prevents any ill 

 result from the possible action of 

 the fruit acids on the tin. The tins 

 are filled with fruit and syrup, the 

 lids rapidly fastened on by mach- 

 inery, and processed or cooked in 

 huge tanks of water brought to 

 the necessary temperature. After 

 cooking, they are allowed to cool, 

 washed, and labelled. Bottled fruits 

 are prepared in the same way, but 

 greater care has to be exercised 

 owing to the fragile character of 

 the glass, and there is more manual 

 work in the packing, which ex- 

 plains why bottled fruits are dearer 

 than tinned. Tinned fruits are as 

 safe and wholesome as bottled fruits. 



Properly preserved as described, 

 the fruits have almost the same 

 flavour as when fresh, and the 

 choicest orchard products, which 

 used to be available for only a few 

 weeks in the year, can now be en- 

 joyed during the whole of the 

 twelve months. In addition, huge 

 quantities of the finest pineapples, 

 apricots, lemon cling peaches, and 

 Bartlett pears are now available to 

 the most modest means. These are 

 canned in the same way as English 

 fruits, the cores, stones, and other 

 inedible parts being first removed 

 by machinery. Canned or bottled 

 fruit will keep in a perfect con- 

 dition for years, if the sealing is 

 really hermetic. Sometimes, how- 

 ever, where a joint is defective, 

 fermentation sets up, and the tin 

 becomes " blown," that is, the gases 

 developed inside cause the tin to 

 swell outwards, and, if left, alone, 

 it will eventually burst. 



Glace fruits are first boiled in a 

 strong syrup, and then dried in 

 a moderate oven. The syrup in 

 which the fruit was boiled is then 

 raised to a temperature of about 

 233 F., and when it is cooled some- 

 what, the fruit is dipped in until 

 it is well coated, after which it is 

 dried. Crystallised fruits are simi- 

 larly treated, but when taken out 

 of the syrup are rolled in crushed 

 loaf sugar, and when dry are ready 

 for use. 



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