PKESERVATION OF FRUIT. 391 



oft is allowed to cool off somewhat and then rubbed through a 

 wide-meshed hair-sieve. The mass passing through the sieve is 

 combined with the sugar and replaced upon the fire. The whole 

 is then boiled, with constant stirring, to the required consistency. 

 The latter is tested by taking a small sample with a wooden or 

 bone spoon nothing else should be used and if it draws threads 

 between the fingers the boiler is removed from the fire. The 

 marmalade is then brought into straight jars, and after laying a 

 piece of salicylated paper on top, the jars are tied up with white 

 parchment paper or sometimes covered with a glass cover and 

 labelled. It may be remarked that in the last stage of boiling 

 the marmalade is sometimes flavored, which is generally effected 

 by stirring in lemon juice, cinnamon, and nutmeg according to 

 taste. The liquor obtained by boiling crushed kernels of plums 

 or peaches is also frequently at the same time added as flavoring. 

 Frequently the sugar is not treated as stated above, but added in 

 the form of powder. 



The quantity of sugar has above been given in the proportion 

 of 1 Ib. to 1 Ib. of fruit. Though this is the customary rule, many 

 manufacturers use only J Ib. of sugar, a method which can be 

 highly recommended. In fact there is frequently a perfect waste 

 as regards the addition of sugar, some adding even 1J Ib. of it to 

 the pound, whereby the taste of fruit is entirely lost and the pro- 

 duct, on account of its sweetness, becomes repugnant to many. 

 It may be laid down as a rule that in all fruit boiling no more 

 sugar than is absolutely necessary should be used. The secret of 

 the great reputation the products of the principal American fac- 

 tories enjoy in all portions of the world is simply due to the fact 

 that they use as little sugar as possible, whereby the products are 

 rendered not only cheaper but they retain their natural fruit taste, 

 and that is what the consumer desires and not a sugary paste 

 having only the color of the preserved fruit. The durability of 

 the product need not necessarily suffer if due care is exercised in 

 its preparation. Marmalade should not be made, as it is only too 

 frequently done, from fruit which has been gathered for several 

 days and shows signs of decay. Fruit not over-ripe and freshly 

 gathered should be used and the boiling finished as quickly as 

 possible. By then rinsing the jars with salicylated water and 



