197 



will be advisable io let it colour 011 the tree, though it ought not be 

 allowed to get over-ripe. If required for exportation these fruits 

 must, as a matter of course, be gathered and packed before they 

 beg-in to turn colour. 



MAKIM; (AXIUKU PKKL. 



Candied Peel of the Citron, Lemon, and Orange is prepared in 

 large quantities in Europe, and more especially in Italy, and the 

 industry is of some importance. It is also worthy of attention in 

 Australasia, as there is locally a demand for considerable quantities, 

 and if a surplus is produced outside markets can always be found. 

 In preparing the peel the first process is to halve or quarter the 

 fruits and remove the pulp from the rind. The rind is then boiled 

 in a copper vessel for from one to two hours in order to soften it and 

 to allow the sugar to be readily absorbed. The next process is the 

 gradual absorption of the sugar, and this goes on for eight or ten 

 days. The Italian method is to use large earthenware jars about 

 four feet high and two feel six inches in diameter. A jar is filled 

 with the rind, and a weak solution of syrup is poured over it. A 

 weak solution is more readily absorbed at first than a thicker syrup. 

 The next clay the syrup is drawn oft" and a somewhat stronger one 

 used. This process is repeated for eight days, and each time a 

 stronger syrup is used. To facilitate operations a jar is filled with 

 fresh rind every day. and the syrup from the one commenced yester- 

 day is used for the new lot. and soon. As a matter of course, the 

 strength of the syrup is kept up to regular standards throughout the 

 whole period. After the rind has passed through the soakings in the 

 jars it is slowly boiled for an hour in a syrup of forty degrees' 

 density. When, removed from the fire the material is poured upon 

 trays composed of coarse wire netting placed over wooden troughs, 

 and the syrup that has not been absorbed drains off, and the peel is 

 allowed to dry. Another operation has now to be performed, and 

 this is to cover the peel with a layer of crystals. This is done by 

 dissolving sugar in water, so as to form a thick syrup, and immersing 

 the peel in it. The peel is then again allowed to dry upon the trays, 

 -and the candying is complete. The prepared peel is then carefully 

 packed in small boxes lined with Avhite paper, and is ready for 

 export. 



Sometimes the fruit is brought from distant regions, and cannot be 

 utilised quickly. The practice then is to halve the fruit and pack in 

 barrels filled with a fairly strong brine. When this course is adopted 

 it is necessary, after removing the pulp, to soak the skins for a few 

 days to remove the salt that has been absorbed, changing the water 

 several times. 



MARMALADE. 



Marmalade made from the varieties of the Seville Orange is a 

 favourite conserve, and its use is general. Ihe Sweet kinds may also 



