PRESERVATION OF FRUIT. 



399 



the press and evaporator before there is time for chemical change, 

 they are found to make very good jelly. These establishments 

 are valuable to the consumer by converting the perishable, cheap, 

 almost worthless crop of abundant years into such enduring form 

 that its consumption may be carried over to the years of scarcity, 

 and furnish healthful food in cheap and pleasant form to many 

 who would otherwise be deprived, and lastly they are of great 

 interest to society in that they give to the juice of the apple twice 

 the value for purposes of food which it has or can have, even to 

 the manufacturer, for use as a beverage. 



We will finally devote some space to the description of the 

 most important apparatus required in the preservation of fruit, viz : 



The Kettle. 



Without entering into a discussion of the various kettles used 

 in other countries, we give in Fig. 75 an illustration of a very 

 practical apparatus much used in American preserving establish- 

 ments. A few words will suffice for explanation. A, B, C iudi- 



Fig. 75. 



cate a washing apparatus for washing the fruit, and which can be 

 lifted out. When this is done a lid similar to D is hung near the 

 chimney. The basket or crate E, as here shown, is of wire, in 

 which form it serves for fruit to be dipped into hot water for a 

 few moments only, as, for instance, peaches which are to be pared. 



