327 



struct! on is that the heat is made to circulate amongst the trays as 

 rapidly as possible, and finally escapes through a flue at the top 

 carrying off with it the watery constituents of the fruit or vegetables. 



Fruit Evaporator. 



Provision is made for opening the evaporator and inspecting the 

 progress of the drying. From the drier the goods are removed to a 

 moth-proof chamber, where they are left to sweat, and are finally 

 placed in suitable packages for marketing. 



FRUIT CANDYING 



is the process by means of which the juice is extracted fromjthe 

 fruit and replaced with sugar syrup, which, upon hardening, pre- 

 serves the fruit from decay, and at the same time retains the natural 

 shape of the fruit. 



After the preliminary candying process has been effected, the 

 confectionery is ready to be either glace or crystallised. Glace 

 fruit is prepared by dipping the candied fruit in thick sugar syrup 

 and leaving it to dry and harden quickly in the open air. The 

 sugar thus forms a glaze on the fruit, which gives it its name. If 

 it is to be crystallised, the fruit, prepared as described below, is 

 dipped into the same kind of syrup and then removed and allowed 

 to dry slowly in a room at a heat of 90 to 100 deg. F., when the sugar 

 appears in small crystals on its surface. 



The method of fruit candying is clearly outlined in one of the 

 U.S. Consul's Reports on 



CANDIED CITRON AND LEMON PEEL. 



The industry is very well adapted to the Australian States, 

 where all the raw material required is raised and produced. 



" Leghorn, in Italy. The fruit and every ingredient and 

 article necessary to the preparation of the candied peel come from 

 abroad. The fruit of the best quality comes from Corsica ; Egypt 



