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leaving only the solid portion of the pulp intact. Skill is required 

 for this process, as the pulp may be either overcooked or left too 

 dry, preventing the perfect absorption of the sugar afterwards and 

 causing subsequent fermentation. 



After being thus scalded some fruits apricots, for example 

 are again assorted into two or three classes, according to the degree 

 of softness that has been produced as they take up the sugar 

 differently, the softer the fruit the stronger the syrup required for 

 its preservation. 



For the same reason, each of the different varieties of fruit 

 requires a syrup of corresponding strength. 



Pears, citrons, and pineapples, which remain hard and firm, 

 take best a syrup having a density of from 18deg. to 25deg. 

 Baume ; while apricots, plums, and figs are treated with syrup 

 which weighs 30deg. to 42deg. B. 



The syrup penetrates the pulp and gradually withdraws and 

 replaces the remaining fruity juice, which, as it exudes and mingles 

 with the transparent liquid, produces a certain filmy or cloudy 

 appearance, which marks the commencement of fermentation. 

 When this occurs, the vessel is placed over the fire and heated to 

 212deg. F., which kills the germs of fermentation, the impurities 

 rising at the same time to the surface, when they can be removed 

 by skimming. This process takes five to six weeks, during which 

 time the heating is done two or three times. This done, the fruit 

 is taken out, washed in pure water to remove the flaky particles 

 that adhere, and is then submitted to the finishing " glace " or 

 " crystallise " processes, after which they will bear transportation to 

 any climate, and will keep firm and unchanged for years. It is 

 packed in light wooden or cardboard boxes, and may be shipped in 

 cases containing several hundred pounds each. 



Such fruit sells wholesale for about Is. lb., the cost of fruit and 

 of the processing amounting to about lOd. lb.- The retail price is 

 2s. to 3s. per lb. It takes 1 to l|lbs. of sugar to lib. of fruit. 



CANNING AND FRUIT-PULP. 



This method of preserving edibles is modern in its industrial 

 application, and is another illustration of some of Pasteur's 

 researches and investigations regarding the cause of fermentation. 



As demonstrated by Pasteur, fermentation is the result of 

 peculiar decomposition set up by micro-organisms of definite sorts. 



In order to accomplish their work, these micro-organisms need, 

 in the first instance, proper food ; and, secondly, sufficient moisture ; 

 and, thirdly, warmth. 



By the abstraction of moisture, as occurs during the process of 

 fruit drying or of dessication of meat, one of those essentials is 

 removed, fermentation or putrefaction cannot take place, and the 



