PRESERVATION OF FRUIT. 375 



used in small quantities. Plums and cherries have up to the 

 present time caused the greatest difficulty, because for economy's 

 sake they were canned without removing the stones, in which the 

 germ had to be destroyed by the application of a high degree of 

 heat. When this was omitted the contents of the cans would 

 spoil as soon as shipped to warm countries, in consequence of the 

 germination of the stones. If, on the other hand, the cans were 

 sufficiently heated, the plums or cherries would fall to pieces, and 

 in this pasty condition were unsaleable in many markets, for in- 

 stance in England. To overcome this evil the manufacturers 

 have recently commenced to stone these varieties of fruit as well 

 as peaches and apricots. It may here be remarked that both 

 plums and cherries are comparatively dear in the United States, 

 the cause of their not thriving well being partially due to the 

 climate and partially to numerous enemies. Heart-cherries, 

 black raspberries, and whortleberries are the worst varieties of 

 fruit for canning, as they lose their agreeable taste by steaming. 

 Strawberries also become somewhat insipid, but red raspberries 

 are excellent provided they are canned as soon as possible after 

 being gathered. Blackberries are not quite so good, though, if 

 brought into the can immediately when plucked, they furnish an 

 agreeable dish. Currants have too many seeds, and are better 

 used for jelly. Black currants are well suited for canning, and 

 in this state are much used by bakers for tarts. Gooseberries 

 canned before entirely ripe are very good. Among the smaller 

 stone fruit the Mazard cherry has few superiors ; if carefully 

 canned, it retains its shape, color, and aroma as on the tree. 

 Most. plums are suitable for canning, provided they are stoned. 

 Among the kernel fruits the quince occupies the first rank, as 

 it is the only variety of fruit which gains by steaming. Pears 

 are very suitable for canning, as even the inferior qualities can 

 be used for the purpose. Apples, however, must be carefully 

 selected, and only sweet varieties with firm flesh should be used ; 

 the Siberian crab-apples can be highly recommended for the pur- 

 pose. 



As a general rule, fruit for canning should have a firm flesh 

 and fine aroma. We find these conditions in all the varieties 

 preferred by the North American factories, whose canned goods 

 can be found in every large city of the world. The peaches are 



