CEYSTALLIZATION OF FEUIT IN FRANCE. 883 



sugar and dip it again in the water, if tliere remains a little compact sugar at the 

 end of your finger you have the same thing. 



The same means are employed for the cooking of groa candi. 



Petit hoaU.—Tho sugar weighs 39°. Dip your finger in fresh water, then in the 

 boiling sugar, and then again in the water. If it forms a soft ball which one can 

 turn in the fingers you have the cooking for bon boiis with liquors. 



Grand SomM— The sugar weighs 40°. After some boilings more renew the preceding 

 operation. If the ball is larger and harder yon have the cooking for preserves which 

 are not clear. 



Petit eass^.— After some boilings operate as before. If in cooling the sugar it breaks ; 

 if it attaches to the teeth, it is a petit oma4. 



After the grand louU, the degree of the sugar is no more observed. It is then the 

 cooking of the twisted sugars, or auoreetors. 



Grand cass^.— When after being further cooked the sugar produces a little simmer- 

 ing in water and adheres no longer to the teeth, it is a grand caasi. This is the cook- 

 ing of barley sugar, caramels, burnt almonds, etc. An experienced workman will 

 readily recognize it by the crackling which the sugar makes in the fingers. 



J. B. Irish, 



Consul. 



United States Consulate, 



Cognac, November 25, 1885. 



RHEIMS. 



REPORT BY OONSVL FRISBIE. 



While crystallized fruits {fruits glac6s) are kept on sale by all first- 

 class grocers and confectioners, and quite extensively used by the peo- 

 ple, they are not manufactured to any extent in this district, for the 

 principal reason that the fruit grown here is not of sufiBcient variety, 

 quality, and quantity for the purpose, and by reason of its scarcity it 

 usually commands too high a price to make the business profitable. I 

 have found that the industry of manufacturing crystallized fruits, and 

 other preserving methods, is carried on in Southern France, the great 

 center of the industry being at Clermont-Ferrand, in the department of 

 Puy-de-Dome, about 100 miles west of Lyons, which is the greatest fruit- 

 producing section of France, and where fruit of many kinds is nearly al- 

 ways plentiful and of the best quality. The dealers in this section usu- 

 ally purchase their crystallized and other preserved fruits from the 

 wholesale houses of Paris, who receive it in large quantities from the 

 section named, and in some considerable quantities from Nice, where it 

 is also quite largely manufactured. It is said that this fruit is not so 

 finely and nicely made at any other place in France as at Clermont-Fer- 

 rand and at Nice. There is at Eheims, however, an occasional confec- 

 tioner of the first class, who finds himself in a position to advanta- 

 geously manufacture his own fruits, but this is always done on a small 

 scale and only for the needs of his local customers and never for whole- 

 sale nor for export, and which my information teaches me they manu- 



