202 Lessons in Fruit Growing. 



10. Fruits are canned by cooking them in sealed vessels. 

 Canned fruit may spoil from insufficient cooking or frou> 

 insufficient heating after sealing (300). 



11. Crystallized fruits are prepared by slowly replacing 

 the natural juice with sugar syrup. They keep well in any 

 climate (301). 



12. Jams and marmalades are made by boiling the fruit 

 with sugar until the juice is sufficiently concentrated to keep- 

 (302). Jellies are made by boiling the juices with sugar (303).. 



13. The quality of cider depends much upon the rich- 

 ness and ripeness of the apples used (305) Cider apples 

 should be stored where they will absorb no foreign flavors 

 and should be clean and sound (306). 



14. Cider is made by reducing the apples to pulp in spe- 

 cial machines and extracting the juice by heavy pressure 

 (307). Cider intended for drinking should be filtered (308). 



15. Cider, on fermentation, develops a small percentage 

 of alcobol, which on further fermentation becomes vin- 

 egar. Cider should have a specific gravity of about 1.04 

 to make first-class vinegar (309). 



16. Commercial wines are the expressed and fermented 

 juice of the grape, more or less pure (311). 



17. Grapes continue to develop sugar until fully mature,, 

 hence those free from foxiness should be permitted to be- 

 come fully ripe, for wine (312). 



18. The kind of wine made depends much upon the 

 amount of fermentation permitted in the mashed grapes 

 before pressing (313). 



19. Wine is made by mashing the grapes between rollers, 

 and extracting the juice by pressure. Water and sugar 

 are often added to the must to regulate the proportion of 

 acid and sugar (314). 



