2l6 MANAGEMENT OF DAIRY PLANTS 



intervals while it is left at ordinary room temperature from 

 twenty-four to forty-eight hours. The object is to have the 

 sugar thoroughly dissolved. When the sugar has thus been 

 dissolved the fruit should be cooled, which is most readily done 

 by packing the can or cans containing the fruit in crushed ice. 

 The fruit should be held thus until it has reached a temperature 

 of about 35° F. It is then ready to be packed for storage. It 

 may be put into earthen containers or it may be packed in 

 larger containers such as barrels. It should not be packed in 

 larger containers than can be emptied within two or three 

 weeks' time unless good cold storage facilities are available. 



If barrels are used these should be thoroughly cleaned and 

 sterilized and then paraffined on the inside. When the barrel 

 is full of fruit it is headed up and sealed with paraffin wax. 

 It should be held at a temperature of 50° F. or lower, if possi- 

 ble. 



The importance of watching the fruit closely while it is being 

 stored should not be overlooked. If there is any which shows 

 the slightest indication of fermentation it should be used imme- 

 diately or sterilized. 



The cost of the fruit prepared in accordance with the fore- 

 going direction is as follows, in accordance with results obtained 

 by the author: ' 



I crate of strawberries producing 16 lbs. juice, cost $2.00 



16 lbs. sugar at 6 cents 96 



Labor 25 



Total cost for 32 lbs. sirup $3.21 



A fruit sirup thus prepared has a specific gravity of 1.32. The 

 weight of one gallon of sirup = 8.35 X 1.32 = 11 pounds. 



32 -4- II = 2.91 gallons prepared from one crate of berries. 

 Cost per gallon = 3.21 -;- 2.91 = $1.10. 



The jdeld of fruit juice obtained in the above experiment was 

 80 per cent. Gore 2 obtained yields from strawberries ranging 

 from 63 to 88.06 per cent. 



' From experiments conducted 1914. 



' Bulletin 241, U. S. Department of Agriculture, iqt,?. 



