882 FRUIT CULTURE IN FOREIGN COUNTRIES. 



When the fruit is small and the sugar commences to grain, mix the 

 whole together, raise tbe fruit quickly with a skimmer and put it on a 

 strainer. When the fruits are soft it is necessary to cook a little harder 

 and mass the sugar more than for hard or dry fruits and rinds. 



This ice is now kept for use, and when wanted a little sugar is added 

 each time. When thick or gelatinous, it is cooked and massed more, 

 or replaced. 



CANDIED FRUITS. 



Drain the preserved fruits, wash them in lukewarm water, and put 

 them on a strainer on the stove to dry. When they are dry put them 

 side by side, and put them between two strainers made for the purpose, 

 and place them thus in a mold to candy 



Take sugar cooked au petit souffle at 36 to 37, and pour it slowly 

 over the fruits from above, and then place the mold in a drying stove, 

 heat to 40, drain when sufficiently candied, ordinarily at the end of five 

 or six hours. 



Fruits that are dry and firm are also candied cold, the candy is finer 

 and less subject to mass, in that case the sugar is cooked 1 or 2 less, 

 is put to candy at night and drained the next morning. 



SUGARS. 



I now, perhaps, have sufficiently presented the processes required by 

 my instructions, but it seems important, to make matters clear, that 

 something be said concerning the various forms of preparation of sugar 

 that are used in the business. 



Only clarified sugar is used, and this is reduced to sirups of various 

 densities. The degree of density is ascertained by a pdse sirup, an 

 aerometer invented by Beaume\ , 



The first condition of cooking which I shall mention is called La nappe", and the 

 sugar weighs 20. AVhen, in dipping the skimmer into boiling sugar, after a turn of 

 the hand the sirup spreads along the skimmer, it has reached this stage. 



Petit lisse'.-The sugar weighs 25. Some boilings after la nappe, pass the forefinger 

 on the skimmer charged with sirup, and apply it against the thumb. If in spreading 

 these two fingers you see a little thread which breaks immediately, leaving a drop on 

 the finger, you have petit Ussd. 



Grand lisse". The sugar weighs 30. When the thread has more consistency, and 

 spreads more, you have grand lisse". 



Petit perle. The sugar weighs 33. 



Grand perU. The sugar weighs 34 and 35. If at last in speading the two fingers 

 the thread sustains itself without breaking, you have the grand perU. The attentive 

 workman will distinguish these two cookings by the aspect of the liquid. Jt pro- 

 ducers large, high, round bubbles going out from the boiling in the form of pearls. 



Petit souffle The sugar weighs 37. It will be recognized when, in blowing through 

 the holes of the skimmer after it has been shaken, the liquid forms little bubbles on 

 the Hide opposite, which lightly detach. This is the petit souffle' employed in icing 

 fruit. 



Grand souffle". The sugar weighs 38. After some boilings operate as in petit souffle". 

 If the bubbles are larger, reuembling soap-bubbles and maintaining themselves a 

 uiuujint, it is the grand souffle. Or dip your finger in fresh water, plunge it in the 



