XXX CONTENTS. 



PAGE 



Marmalade ; Derivation of the term marmalade ; Manufacture of mar- 

 malade on a large scale . . . .391 



Quantity of sugar to be used ; Secret of the great reputation of the pro- 

 ducts of the principal American factories ; Selection of fruit for mar- 

 malade 391 



Perfumed apple marmalade ; Tutti-frutti; Jelly; Erroneous opinion as 

 regards the quantity of sugar required for making jelly ; Preparation 

 of apple jelly without sugar .... 392 



Use of the saccharometer in jelly boiling; Preparation of jellies from 

 pears, mulberries, berries, and other small fruit . . . .393 



Preparation of jelly from stone-fruit, quinces, rhubarb, etc. ; French 

 perfumed jelly ; Manufacture of apple jelly in the largest factory in 

 Oswego County, New York . . . . . .394 



Arrangement of the factory ; Grating the apples and expression of the 

 juice ; Description of the defecator ...... 395 



Object of the defecator ; Description of the evaporator . . . 396 



Proper consistency for perfect jelly ; Mode of packing the jelly for 

 family use ........... 397 



Daily product of the factory ; Saving of the apple seeds ; Value of the 

 apple seeds ; Importance of such institutions . . . . .398 



The kettle ; A kettle much used in American preserving establishments, 

 illustrated and described 399 



CHAPTER XXX. 



EVAPORATION OF FRUIT. 



Great future of this mode of preserving fruit ; Difference between evap- 

 orated ami dried fruit ......... 400 



Evaporating establishments about Rochester, N. Y. ; Value of the an- 

 nual product of evaporated fruit in the State of New York ; Water 

 eliminated by the process of evaporation ; Advantage in the cost of 

 freight of evaporated fruit ; Total export of evaporated and dried 

 apples from the United States during 1888, and value of the same . 401 



Enormous increase of the fruit growing industry in the United States ; 

 Award of the first prize at the Paris Exhibition of 1 878 to fruit evapo- 

 rated by the Alden process ; List of articles which are subjected to 

 evaporation; Advantages of evaporated fruit; Unreliability of 

 canned goods 402 



Experience of the steamer " Rodgers" with canned goods; Principle 

 upon which the apparatus for evaporating fruit is based, and the 

 theory of evaporating fruit ..... 403 



Absorption of moisture by the air .... 404 



Heat alone not sufficient for drying 40 



