KKl'IT, FKriT .(TICK, AND JAM. 



51 



T A iti.i: 14. Competition of fruit. tt 



The composition here given is not that of the original fruit, but of the pulped mass used in the 

 preparation of jams. 



TABLE 15. Composition of juice. * 



The "juice" was prepared by boiling the fruit till son, after the addition of sufficient water to 

 prevent scorching, and straining through a jelly bag. 



TABLE 16. Composition of jam. 



