86 FRUIT CULTURE. 



Doyenne du Cornice, Beurre Diel, Duchesse d'Angou- 

 leme, Buerre Ranee, Chaumontel, Catillac, Easter Beurre. 



PRESERVING. 



Under this heading are included not only the making 

 of jams, jellies, syrups, and other sugar preserves, but 

 also bottling, canning, evaporating, candying, and other 

 means of preserving. Most of this preserving is done at 

 factories, as it requires considerable machineiy and many 

 appliances to perform the work properly, and it is there- 

 fore generally treated as a distinct branch. There are a 

 few large growers, however, who have their own factories 

 in conjunction with their plantations ; but most of the 

 factories are conducted either by private firms, or by 

 companies, who erect them in the neighbourhood where 

 the fruit is grown, and contract with growers to take all 

 their produce at fixed prices. 



I think that much more may be done by growers them- 

 selves than has hitherto been the case in preserving some, 

 at any rate, of their own produce. It would not pay to 

 erect costly machinery, or appliances for jam-making, 

 where the growth was only limited. But there are other 

 means of preserving without the use of sugar, as men- 

 tioned above, some of which can be effected almost as well 

 by the growers themselves as at large factories, and there 

 is no doubt room for unlimited extension in this direction, 

 as it should be borne in mind that fruit which is preserved 

 without the agency of sugar could be used for a greater 

 variety of domestic purposes, and in much larger quan- 

 tities. Moreover, any such means of preserving, especially 

 in seasons of abundant crops, would be of great advantage 

 to the grower, saving him from the great loss of having 

 to place his fruit upon the market when it is already 



