FRUIT PULP. 



IN view of the excell- 

 ent demand this sea- 

 son for this article 

 in Great Britain, and 

 the efforts having being 

 made by a committee 

 appointed by our Asso- 

 ciation to make exten- 

 sive trial shipments of 

 raspberry pulp, our 

 readers will be inter- 

 ested in the following 

 •from the Agricultural 

 Gazette c New South 

 Wales. 



Pulping is a very 

 simple and efficacious 

 method of preserving 

 fruit for storage or 

 transit, to be convert- 

 ed into jam at some 

 later date. When one 

 considers the thousands 

 of tons of fruit that 

 literally rot and are wasted in these 

 colonies simply from lack of the adop- 

 tion of such simple process as pulping, 

 one is apt to accuse the Australians of 

 being neglectful of their opportunities. 

 If a good class of pulp were placed on 

 the London market instead of letting 

 your fruit rot on the ground it would 

 give you a very remunerative return. 

 Now, I am not going into figures ; I 

 will leave that to a more mathematical 

 pen, and a head better fitted to statistics 

 to convince you of this fact. All I say 

 is it will pay, and pay well, as some of 

 the more enterprising Australians have 

 shown. The fruit is gathered in the 

 same condition as for canning (that is, 

 firm, yet ripe and sweet) ; at the same 

 time there is no waste, as the over-ripe 



Fig. 1587. — S. vulgaris Louis Van Houtte. 



fruit may be used as well. 



All the stone fruits are pitted and 

 placed in a steam-jacketed kettle, a little 

 water added. The whole mass must be 

 constantly stirred, no sugar being added. 

 Now, the most essential thing in pulp- 

 ing is the cooking. The old theory of 

 cooking merely for the expulsion of the 

 air has exploded, and we find that the 

 pulp must be cooked for such a time as 

 to kill all germs of fermentation. 



Immediately the pulp is cooked it is 

 placed in tins and the caps soldered 

 down, care being taken to fill the tins to 

 the brim, the size of tins generally in 

 use being iolb. tins, these being round, 

 and 451b. tins being square. If, after 

 the tins have been closed down, any of 

 them exhibit signs of swelling, it is a 



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