890 FRUIT CULTURE IN FOREIGN COUNTRIES. 



One end of this is heavy, that it may stand upright in the liquid, the 

 center has a chamber of rarified air, and the other extremity is a slen- 

 der tube, on which is marked a graduated scale from the top toward 

 the center of its length, and numbering 50. The rising of this tube 

 above the liquid shows the density of the sirup. 



One of the confections made from this preliminary process is styled 

 u crystallize ; " the other " glace." 



To crystallize the fruit thus prepared (as in the foregoing description) 

 it is taken from the sirup and dried in a room at a heat of 100 F., when 

 the sugar appears in small crystals on its surface. " Glace " is pre- 

 pared by removing the fruit from the sirup and allowing it to dry grad- 

 ually. The sugar thus forms a glaze on the fruit, which gives it its 

 name. 



PRODUCTION AND COST. 



The quantity of fruits thus preserved in this consular district can not 

 be accurately determined, as there are no statistics of these products. 

 The following data per year may, however, be received as nearly cor- 

 rect: 



Pounds. 



Nice 90,000 



Cannes 30,000 



Mentone 15,000 



Monaco 10,000 



Whole amount 145,000 



The expense of labor and sugar employed in the manufacture of them 

 may be estimated as follows : (1) 1 pounds of sugar to 1 pound of fruit, 

 cost price of sugar, 14 cents ; (2) labor, per pound, of production, 5 

 cents ; entire cost of sugar and labor, 19 cents. 



One pound of crystallized fruit is sold here at the manufacturers 7 

 wholesale sales, at from 28 cents to 50 cents, according to its kind and 

 quality. 



1 am indebted to the most experienced confectioners of this district 

 for the foregoing information, and especially to the courtesy of M. Yog- 

 gade, of Nice, and J. Negree, of Cannes. 



ALBERT N. HATHEWAY, 



Consul. 

 UNITED STATES CONSULATE, 



Nice, December 1, 1885. 



Consul Dafais, under date November 9, 1885, sends the following 

 translation of a letter of the mayor of Clermont-Ferrand on the subject 

 of crystallized fruits : 



CLERMONT-FERRAND, November 7, 1885. 



In answer to your letter, 28tb last month, I have the honor to transmit to you the 

 following information which Mr. Dionis, confectioner, has been pleased to give me : 



" The candying (glaceage) of fruit is an operation learned entirely by practice, ajid 

 whujh is difficult to describe. 



