6o 



SCIENCE. 



[Vol. XVII. No. 417 



The foregoing may be tabulated as follows : ■ 



Applying the above to the classification recommended by 

 Dr Bell and approved by Dr. Gallaudet [Science, Nov. 28, 

 1890. p. 295), while it is difficult to decide as to which class 

 some of them should be assigned, I should say that it appears 

 as follows: in Class 1, two; in Class 3, twelve; in Class 3, 

 five; and in Class 4, one. 



Let the reader consider the above table, which comprises 

 twenty deaf-mutes, three of whom were never among my 

 pupils (thus leaving seventeen), and remember that it shows 

 the deaf parentage of 2,158 deaf-mutes, and observe that only 

 one of them is the child of parents both of whom were con- 

 genitally deaf, that ten arc the children of parents one con- 

 geuitall.y and one adventitiously deaf, and two the children 

 of one hearing and one congenitally deaf parent, and ask 

 who is advising the promotion of ""a deaf variety of the 

 human race." It is not the subscriber. I find no two per 

 cent in this. 



"Master, who did sin, this man, or his parents, that he 

 was born" deaf? " Jesus answeri?d. Neither has this man 

 sinned nor his parents." PHILIP G. Gillett. 



INDIAN PRESERVES. 1 



The demand for Indian preserves and jams has greatly increased 

 during the past few years. In India, preserves and jellies are 

 made of the pear, quince, mango, tamarind, date, banana, guava, 

 and other fruits. In Singapore, pineapples are preserred whole; 

 and in the Bahamas the manufacture is also carried on, on a large 

 scale, to the extent of nesrly 1.000,000 cans annually. Each can 

 of fruit, before the sirup is added, weighs two pounds. From 12,- 

 000 to 14.000 can be iilled in a day; and 25,000 pines are usually 

 consumed daily during Ihe season. In Singapore much enterprise 

 has been shown in preservhii;- tropical friJits. There are two or 

 tluee firms who deal largely in them. 



The Indian preserves were formerly much in request. Thus, in 

 the thirteenth century the most renowned preserve was a paste 

 made of candied ginger. Among other fruits, etc., preserved jn 

 their natm-al state, in sirup, crystallized with sugar, or made into 

 jelly, are the pineapple, bread-fruit, ginger, jack-fruit, the papaw, 

 mangosteen, pomeloe, guava, and nutmeg. Although in flavor 

 and preparation these preserves may not equal those of Europe, 

 they make an agreeable change. 



The pineapple is one of the best of ti;opical fruits, although it is 

 produced of a superior quality by European cultivators. Its 

 sweet and acid flavor, and pleasant aroma, make it sought after 

 by consumers of all classes. One house in Singapore ships about 

 70,000 tins of this fruit. Pineapple marmalade (thought by some 

 ^ From the Journal of the Society of Arts, London. 



to be the most delicious preserve in the world) might also be sold 

 at ten cents per pound in London. 



There are two species of guava fruit — the red guava ; and^the 

 white, or Peruvian, guava. Both make excellent sweetmeat paste 

 or jelly, which is very pleasant and nutritious, from its superior 

 power of assimdation with the gastric juice, and perfect develop- 

 ment of saccharine. 



It is said that a hundred different preserves could be made from 

 a judicious blending of the fruits of the East and "West Indies and 

 South America. 



The jamun {Syzygium jamholanum), a sort of long, dark purple 

 plum the size of a large date, makes excellent preserves, and has 

 exactly the flavor of black-currant jelly, to simulate which large 

 quantities are sent from India to England. It is also used for 

 flavoring other jams. 



The fruits of Inocarpus ediilis are preserved in the Indian Archi- 

 pelago. A sweet conserve is made in India of the fruits of 

 Terminalia Chebula. Another is made of the fruits of Phyllan- 

 thus distichus, at Birbhum in Bengal. The acid calyces of 

 the rosella (Hibisgus sabdariffa) are converted into an excellent 

 jelly, which would be highly appreciated in England, if once in- 

 troduced. Jam and jelly are made in Canada from the fruit of 

 Sheplierdia argentea. 



The fruit of Spondias, not unlike a cherry, is made into jelly. 

 The scarlet fruit of the quandong (Fusanus acitminatiis) , the size 

 of a small peach, makes an excellent preserve for tarts in Aus- 

 tralia. 



The tamarind plum (Dialium indum) of Java has a pod filled 

 with a delicate, agreeable pulp, much less acid than the tamarind. 

 The golden drupes of Spondias cytherea, or dulcis, a native of the 

 Society Islands, are compared, for flavor and fragrance, to the 

 pineapple. The large aeid fruits of the kai apple {Aberia caffra) 

 of Natal can be converted mto a good preserve of the red-currant 

 jelly class. The fruit of Cornea speoiosa is delicious : it is called 

 '■ mangaba" by the Brazilians, and when ripe is brought in great 

 quantities to Pernambuco for sale. 



The fruit of the goumi, of Japan (Elcegnus edulis). makes ex- 

 cellent preserves, fruit sirups, and tarts. The berries of Pyrus 

 aucuparia and of P. baceata are made mto comfits, conserves, 

 and compotes. The fruits of Astrocarpum ayri, of Brazil, are 

 made into an excellent preserve, which is much esteemed in that 

 country. 



The fruit of the Chinese quince {Diospyros amara) is converted 

 into sweetmeats, of which the Chinese are exceedingly fond. 



The bread-fruit, in sirup or crystallized, may please native 

 palates, but it is not likely to find favor in Europe, being flavor- 

 less, and more of a food-substance than a fruit. 



Preserved ginger is popular in England, but is not much es- 

 teemed on the continent. The^ Spaniards eat raw ginger in the 

 morning, to give them an appetite ; and it is used at table 

 fresh or candied. Among sailors it is considered antiscorbutic. 

 The quantity of preserved ginger imported ranges annually 

 from 1,500 to 3,500 hundredweight, value about $17,500 to 

 $31,500. It forms the bulk of the sucoades received from the 

 Chinese Empire, 18,000 to 30,000 hundredweight coming from 

 Hong-Kong. Some ginger is also received from India. The 

 mode of preparing it in the East is as follows : The racemes are 

 steeped in vats of water for four days, changing the water once. 

 After being taken out, spread on a table, and well pricked or 

 pierced with bodkins, they are boiled in a coiaper caldron. They 

 are then steeped for two days and nights in a vat with a mixture 

 of water and rice-flour. After this they are washed with a 

 solution of shell lime in a trough, then boiled with an equal weight 

 of sugar, and a little white of egg is added to clarify. The ginger, 

 candied or dried in sugar, is shipped in small squares of zinc. 

 That preserved in sirup is sent out in jars of glazed porcelain of 

 six and three pounds, and packed in cases of six jars. The 

 quality called " mandarin " is put up in barrels. 



The papaw {Carica papaya) is a fleshy, pulpy fruit, cf an 



orange color, sweet and refreshing, which is eaten as the melon 



is in Europe. This fruit, however, in sirup or crystallized, has 



very much the taSte of a turnip. 



The mangosteen is a fruit about the size of a mandarin orange, 



