io8 



The Horticulturist *s Rule- Book. 



Grapes, continued. 



Crystallized or Glace Fruit. The principle is to extract 

 the juice from the fruit and replace it with sugar syrup, 

 which hardens and peserves the fruit in its natural shape. 

 The fruit should all be of one size and of a uniform degree 

 of ripeness, such as is best for canning. Peaches, pears 

 and similar fruits are pared and cut in halves ; plums, 

 cherries, etc., are pitted. After being properly prepared 

 the fruit is put in a basket or bucket with a perforated 

 bottom and immersed in boiling water to dilute and ex- 

 tract the juice. This is the most important part of the 

 process, and requires great skill. If the fruit be left too 

 long, it is over-cooked and becomes soft ; if not long 

 enough the juice is not sufficiently extracted, and this 

 prevents perfect absorption of the sugar. After the 

 fruit cools, it may again be assorted as to softness. The 

 syrup is made of white sugar and water. The softer 

 the fruit the heavier the syrup required. The fruit is 

 placed in earthern pans, covered with syrup, and left about 

 a week. This is a critical stage, as fermentation will soon 



