CBYSTALLIZATION OF FKUIT IN FKANCE. 873 



period of immersion in the hot water being determined by the size and 

 ripeness of the fruit. If immersed too long, the pulp is either overcooked 

 or is left too dry and woody. If taken out too soon, the j uices left in the 

 pulp prevent perfect absorption of the sugar afterwards, and, by event- 

 ually causing fermentation, destroy the value of the product. In 

 this, as in other stages of the process, the only guide is experience. A 

 skillful workman can tell by the color and appearance of the pulp when 

 it is properly " blanched," and this knowledge invariably commands 

 employment and liberal compensation. 



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, for the reason that if kept together they would 

 take up the sugar difierently, some losing their form entirely, while 

 others would remain sufficiently impregnated. From these different 

 grades, sugar sirups of different degrees of density are required, the 

 softer the fruit the stronger the sirup required for its preservation. 



For the same reason each of the different varieties of fruit requires a 

 sirup of corresponding strength. 



Pears, citrons, and pine-apples, which remain hard and iirm, take 

 best a sirup having a density of from 18° to 25°, while apricots, plums, 

 and flgs are treated with sirups which gauge from 30° to 42° by the 

 aerometer. 



The requisite sirup having been prepared by dissolving the sugar in 

 pure water, the fruit is immersed in it and left at rest for a certain 

 period in large earthenware pans, glazed inside, and having a capacity 

 of about 8 gallons. 



The sirup 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 clouded appearance, 

 which marks the commencement of fermentation. When this has 

 reached a certain stage, the vessel containing the sirup and fruit is 

 placed over the fire and heated to 212° F. This corrects the fermenta- 

 tion and raises all impurities to the surface, whence, if necessary they 

 can be removed by skimming. If the sirup is of proper density, this 

 process of impregnating the fruit with sugar will be complete in about 

 six weeks, during which time it is usually necessary to perform this 

 heating process as above described three times. The impregnation of 

 the fruit with sugar being thus complete, it is taken out, washed in pure 

 water to remove the flaky particles that adhere, and is then submitted 

 to one of two finishing processes, as follows: 



If the fruit is to be " glac^d," that is, covered with an ice or trans- 

 parent coating, it is dipped in a thick, viscid sirup of sugar and left to 

 dry and harden rapidly in the open air. If it is to be "crystallized" it 

 is dipped into the same sirup, but is then cooled and dried slowly in a 

 kiln or chamber warmed to a temperature of 90° Fahrenheit. 

 This slow cooling causes the thick sirup with which the fruit is cov- 



