FRUIT AKD VEGETABLE PRESERVING. 281 



The Fruits. Nearly all the varieties held in favour 

 in Europe and America are already grown in Australia, 

 and several others that offer sufficient attractions. New 

 varieties possibly too many are coming continuously 

 into notice, and amongst them, occasionally, are sorts 

 which prove more suitable than what had been grown pre- 

 viously. Cane sugar of the very best quality is also available. 



Contents of Fruits and Vegetables. When ripe, 

 water has the lead in all varieties, the proportions ranging 

 from 60 to 901b. of water in lOOlb. of fruit; carbon and 

 sugar come next in most fruits, then minerals, acids, and 

 the various flavourings peculiar to each. The latter are all 

 important, and it is the aim of the fruit preserver to secure 

 all of the flavouring, and lose as little as possible of the 

 sugar. The water is the substance he deals with most 

 decisively. It is the part of fruit which carries with it the 

 greatest risks. By controlling the water contents, fruits 

 ean be preserved for lengthy periods. But before the 

 stage of ripeness is reached, fruits undergo various 

 chemical changes, in which the mineral contents got from 

 the soil, and starches in various forms, play important 

 parts. The result in the processes of maturing being the 

 peculiar flavour of each fruit. 



Stages of Fruit Growth. -There are three well denned 

 stages in fruit growth. At first the fruit enj bryo is much like 

 the leaf in its tree life, taking up carbon from the air, and 

 giving out oxygen ; but the fruit is all the time helped 

 by the leaves. In the ripening stage, the fruit reverses its 

 action ; takes up oxygen and gives off carbonic acid, after 

 storing its quantity of carbon. The fruit flavourings are 

 developed during the ripening ; also the sugar, acids, and 

 alkaloids. The full sugar change occurs mostly after growth 

 ceases. In some fruit considerable change arises at the 

 time the size is increasing. In grapes the acid becomes 

 alkaloid, and decreases in proportion to the development 

 of sugar. Some fruits ripen to perfection on the plant, as 

 grapes, bananas, &c.; others mature better after picking. 

 Raspberries, strawberries, blackberries, and pears gain in 

 this. way. The grape does not ripen after being taken 

 from the vine, but evaporation may remove a considerable 



