42 



PRO D UCTI ON 



Sect. XV. 4. 2, 



containing boiling water ; it is probable, that fruits for the ufe of 



, as the pulp 



cookery might b 



thus preferved throughout the 



year 



cV 



■s 



of boiled apples, goofeberries, &c. put into bottles, and placed fo 

 to be expofed to the wafted fteam of fleam-engines, or immerfed in-, 

 the hot. water, which flows from the, condenfino; of it ; or near the 



boilers fixjsd be:hind fome kitchen fires.; as 1 fufpecl, that if fuch a de- 

 gree of heat could be applied once a day, it would comiteraft the ten- 

 dency to fermentatioiir 



2. Another method of preferving fome fruits is by gathering them 

 during their acid flate, before that acid juice is converted. into fugar>^ 



V 



/ 



lefs liable to ferment, and m 



■ 



as lemons, oranges, goofeberries,. pears, a-nd fome apples; and if a 

 part of the water be evaporated by a boiling heat fa as to leave 

 the acidity more concentrated, it is 

 confequence will be longer preferved. For this purpofe the fruit 

 fliould be kept in, a cellar, and,, corked in bottles, fo as to be preclud- 

 ed from the changes of air, and variations of heat ;. goofeberries, and 

 rhubarb-flalks, are thus fuccefsfully preferved for winter ufe; and if 

 a tea fpoonfal Of brandy be put into each qaiart bottle, it will prevent 

 the growth of rnucor or mould upon them. 



As fugar will not pafs into fermentation iinlefs. diluted with 

 much water, and lefs fo in low degrees of heat, many fruits may be 



. and the better if 





thus preferved by imprcgna^ng them with fugar,, 

 they are kept in a dry cellar, Dr. Hales found that by invertiivg 

 the end of a branch of a tree into a bottle of brandy for a few hours, 

 that the whole branch died j^hence it is ufualand ufeful to cover pre- 

 ierve.d fruits with a paper moiftened W'ith vinous fpirit, which pre- 

 \:ents the growth of mucor or mould upon their furfaces, which is a 

 vegetable thus.eafily killed by the intoxicatino- flimulus. 



If Aveet fruits be dried by heat, not only the fuperfluous water 

 becomes exhaled, but the f^charinc procefs is alfo promoted^ and 

 much of the mucilaginous or acid particles are converted into fugar, 

 as in baking pears, or n\ drying figs, dates, raifins, apricots ; fo that 



bv 



II 



* 



