406* VINEGAR, CIDER, AND FRUIT-WINES. 



boiled tastes as if it had been preserved after the appearance of 

 decay. Besides, during this process, the fruit is frequently 

 selected as a breeding place by insects, in consequence of which it 

 soon spoils, and when shipped to a distance resembles on arrival 

 at its place of destination a heap of maggots. Such cases are not 

 rare, especially if the dried fruit is shipped to tropical countries. 



Drying in the oven has the disadvantage that the dry heat imme- 

 diately closes the pores of the fruit, thereby rendering the escape 

 of the internal moisture very difficult. If the heat is not very 

 strong the fruit remains moist in the interior, which causes it to 

 spoil, and with a strong heat the surface carbonizes more or less. 

 A portion of the sweetness is lost by being converted into cara- 

 mel, the appearance of the fruit suffers by the tough shrivelling of 

 the surface, and the taste is injured by carbonization. 



All these disadvantages are avoided by the modern evapo- 

 rating process, which may be called a preservation of the fruit 

 in its own juice with the assistance of steam. 



A chemical analysis of a parcel of Baldwin apples shows best 

 the changes effected in the composition of fruit by drying in the 

 oven and by evaporation, and how the results with these two 

 methods compare with each other. The first column gives the 

 composition of 500 parts of fresh Baldwin apples. The second 

 column gives the composition of the same parcel of apples after 

 being reduced to 100 parts (loss of 400 parts of water) by drying 

 in the oven, and the third column the result of 100 parts of the 

 same parcel reduced by evaporation. 



500.00 100.00 100.00 



