882 FRUIT CULTURE IN FOREIGN COUNTRIES. 



When the fruit is small and the sngar commences to grain, mix the 

 whole together, raise the fruit quickly with a skimmer and put it on a 

 strainer. When the fruits are soft it is necessary to cook a little harder 

 and mass the sugar more than for hard or dry fruits and rinds. 



This ice is now kept for use, and when wanted a little sugar is added 

 each time. When thick or gelatinous, it is cooked and massed more, 

 or replaced. 



CANDIED FRUITS. 



Drain the preserved fruits, wash them in lukewarm water, and put 

 them on a strainer on the stove to dry. When they are dry put them 

 side by side, and put them between two strainers made for the purpose, 

 and place them thus in a mold to candy 



Take sugar cooked au petit soufflS at 36° to 37°, and pour it slowly 

 over the fruits from above, and then-place the mold in a drying stove, 

 heat to 40°, drain when sufficiently candied, ordinarily at the end of five 

 or six hours. 



Fruits that are dry and firm are also candied cold, the candy is finer 

 and less subject to mass, in that case the sugar is cooked 1° or 2° less, 

 is put to candy at night and drained the next morning. 



SUGARS. 



I now, perhaps, have sufficiently presented the processes required by 

 my in.structions, but it seems important, to make matters clear, that 

 something be said concerning the various forms of preparation of sugar 

 that are used in the business. 



Only clarified sugar is used, and this is reduced to sirups of various 

 densities. The degree of density is ascertained by a pise sirup, an 

 aerometer invented by Beaum^. 



The first condition of cooking which I shall mention is called La nappi, and the 

 sngar weighs 20°. When, in dipping the skimmer into boiling sugar, after a tnrn of 

 the hand the sirup spreads alouj, the skimmer, it has reached this stage. 



Petit ?iss^. —The sugar weighs 25°. Some boilings after la nappi, pass the forefinger 

 on the skimmer charged with sirup, and apply it against the thumb. If in spreading 

 these two fingers you see a little thread which breaks immediately, leaving a drop on 

 the finger, you have peHt lissi. 



Grand lisai. — The sugar weighs 30°. When the thread has more consistency, and 

 spreads more, you have grand lisai. 



Petit perl4. — The sugar weighs 33°. 



Grand perld. — The sugar weighs 34° and 35°. If at last in spcading the two fingers 

 the thread sustains itself without breaking, you have the grand perU. The attentive 

 workman will distinguish these two coolcings by the aspect of the liquid. It pro- 

 duces large, high, round bubbles going out from the boiliug in the form of pearls. 



Petit soM^c— Thesugar weighs 37°. It will be recognized when, in blowing through 

 the holes of the skimmer aftwr it has been shaken, the liquid forms little bubbles ou 

 the side opposite, which lightly detach. This is the petit eouffld employed in icing 

 fruit. 



Grand sonffli. — The sugar weighs 38°. After some boilings operate as in^etit souffli. 

 If tho b\ibbles are larger, resembling soap-bubbles and maintaining themselves a 

 monii nt, it is the grand soiiffld. Or dip your linger in fresh water, plunge it in the 



