PRESERVATION OF FRUIT. 397 



Steam being let on at from 25 to 30 Ibs. pressure, the stream 

 of syrup is received from the defecator through a strainer, which 

 removes any impurity possibly remaining, into the upper evapo- 

 rator tube ; passing in a gentle flow through that, it is delivered 

 into a funnel connected with the next tube below, and so back 

 and forth through the whole system. The syrup enters the 

 evaporator at a consistency of from 20 to 23 B. and emerges 

 from the last tube, some three minutes later, at a consistency of 

 from 30 to 32 B., which is found on cooling to be the proper 

 point for perfect jelly. This point is found to vary one or two 

 degrees, according to the fermentation consequent upon bruises in 

 handling the fruit, decay of the same, or any little delay in ex- 

 pressing the juice from the cheese. The least fermentation occa- 

 sions the necessity for a lower reduction. To guard against this, 

 no cheese is allowed to stand over night, no pomace left in the 

 grater or vat, no juice in the tank; and further to provide against 

 fermentation a large water-tank is located upon the roof and filled 

 by a force-pump, and by means of hose connected with this, each 

 grater, press, vat, tank, pipe, trough, or other article of machinery 

 used can be thoroughly washed and cleansed. Hot water instead 

 of juice is sometimes sent through the defecator, evaporator, etc., 

 until all are thoroughly scalded and purified. 



If the saccharometer shows too great or too little reduction, the 

 matter is easily regulated by varying the steam pressure in the 

 evaporator by means of a valve in the supply pipe. 



If boiled cider instead of jelly is wanted for making pies, 

 sauces, etc., it is drawn off from one of the upper evaporator tubes, 

 according to the consistency desired ; or it can be procured at the 

 end of the process by simply reducing the steam pressure. 



As the jelly emerges from the evaporator it is transferred to a 

 tub holding some 50 gallons, and by mixing a little therein any 

 slight variations in reduction or in the sweetness or sourness of 

 the fruit used are equalized. From this it is drawn through fau- 

 cets, while hot, into the various packages in which it is shipped 

 to market. 



A favorite form of package for family use is a nicely turned 

 little wooden bucket with cover and bail, of two sizes, holding 5 



