CRYSTALLIZATION OF FRUIT IN FRANCE. 883 



sugar and dip it again in tlm water, if there remains a little compact sugar at the 

 end of your finger you have the same thing. 



The same means are rmployi'd for the cooking of gros candi. 



Petit bouM. The sugar weighs 39. Dip your finger in fresh water, then in the 

 boiling sugar, and then again in the water. If it forms a soft ball which one can 

 turn in the tiiigers you have the cooking for bon bons with liquors. 



Grand bo*U The sugar weighs 40. After some boilings more renew the preceding 

 operation. If the ball is larger and harder you have the cooking for preserves which 

 are not clear. 



Petit CO886. After some boilings operate as before. If in cooling the sugar it breaks ; 

 if it attaches to the teeth, it is a petit \ casst. 



After the grand bould, the degree of the sugar is no more observed. It is then the 

 cooking of the twisted sugars, or sucrestors. 



Grand casse", When after being further cooked the sugar produces a little simmer- 

 ing in water and adheres no longer to the teeth, it is a grand coast. This is the cook- 

 ing of barley sugar, caramels, burnt almonds, etc. An experienced workman will 

 readily recognize it by the crackling which the sugar makes in the fingers. 



J. E. IKISH, 



Consul. 

 UNITED STATES CONSULATE, 



Cognac, November 25, 1885. 



RHEIMS. 



REPORT BY CONSUL FR1SBIE. 



While crystallized fruits (fruits glaces) are kept on sale by all first- 

 class grocers and confectioners, and quite extensively used by the peo- 

 ple, they are not manufactured to any extent in this district, for the 

 principal reason that the fruit grown here is not of sufficient variety, 

 quality, and quantity for the purpose, and by reason of its scarcity it 

 usually commands too high a price to make the business profitable. I 

 have found that the industry of manufacturing crystallized fruits, and 

 other preserving methods, is carried on in Southern France, the great 

 center of the industry being at Clermont-Ferrand, in the department of 

 Puy-de-Dome, about 100 miles west of Lyons, which is tke greatest fruit- 

 produeiiig section of France, and where fruit of many kinds is nearly al- 

 ways plentiful and of the best quality. The dealers in this section usu- 

 ally purchase their crystallized and other preserved fruits from the 

 wholesale houses of Paris, who receive it in large quantities from the 

 section named, and in some considerable quantities from Nice, where it 

 is also quite largely manufactured. It is said that this fruit is not so 

 finely and nicely made at any other place in France as at Clermont-Fer- 

 rand and at Nice. There is at Eheims, however, an occasional confec- 

 t ioner of the first class, who finds himself in a position to advanta- 

 geously manufacture his own fruits, but this is always done on a small 

 scale and only for the needs of his local customers and never for whole- 

 sale nor for export, and which my information teaches me they manu- 



