FRUIT PRESERVATION JAM-MAKING. 345 



outputs for publication " the benefit of which to themselves they do not see." Mr. 

 W. P. Hartley, Aintree, Liverpool, turned out of his jam factory 100 tons of jam per 

 day in 1891, Avhich is equal to 112,000 2-pound jars daily, and the number of persons 

 employed by him in the busy part of the summer months was between 1,400 and 1,500. 

 There are many such (and some larger) jam factories in this country. Several 

 others make 2,000 tons of jam per annum. In addition to many "company " concerns in 

 connection with fruit farms some turning out 100 tons of jam a year, using 50 tons of 

 sugar, employing 400 persons for various terms, and needing nearly 58,000 glass bottles 

 or jars in getting their jam ready for market there are a number of private (so-called) 

 establishments which have large fruit farms, and in all but scarce years convert the major 

 part of the fruit grown into jam, while in full-crop years, or when there is a glut of 

 fruit in the markets, the whole may be made into jam or jelly. Sir Walter Gilbey has 



g. 84. STEEL -JACKETED Kg. 86. STKAK PAN. 



STEAM PAN. 



a considerable area of land plante 1 with fruit trees at Elsenham, Essex, and the fruit he 

 has grown has been converted into jam at a factory which has been erected on the 

 estate. The Earl of Coventry, Croome Court, Worcestershire, also has a large fruit 

 farm, and has had medals awarded for jam prepared at the home factory. Jam 

 is also extensively made from the fruit grown on Lord Sudeley's estate by the 

 Toddington Fruit Farm Company, Gloucestershire, and there are many similar 

 establishments. 



" Machinery driven by steam is employed for dressing and sorting currants, the large being separated from the 

 small at the same time. This for whole fruit jam, but a large selection of the consuming public want ' real jam,' 

 and the makers pulp the fruit, say currants, by passing it down a hopper into a wire-woven cylinder, inside 

 which brushes revolve, pressing against the wires, the pulp being squeezed from the fruit, and the stalks turned 

 out as clean as if washed. The boiling also is done by steam in coppers (Fig. 84), holding two or thre 



VOL. III. T Y 



