888 FEUIT CULTURE IN FOREIGN COUNTRIES. 



density, preparatory to boiling. After boiling, the fruit is taken from 

 the sirup and removed to a cool place until the next day. This process 

 is followed for five or six days, each day iocreasing the density of the 

 sirup 20 until it reaches 360. The fruit is only permitted to boil after 

 the first cooking if it continues too firm ; if soft, it only simmers. The 

 kettle containing the fruit is removed from the fire, and as the sirup 

 begins to whiten the fruit is carefully turned in the whitish parts and 

 then removed from the kettle and placed on a wire frame to dry. 



CHERRIES. 



Largef cherries should be chosen. After the stems are removed the 

 pits are taken out, the cherries are placed on a dish side by side, with 

 the open side up, and covered with powdered sugar; layer after layer is 

 thus formed until the dish is filled; it is then set aside until the next 

 day. They are frequently stirred, and finally are slowly cooked and 

 crystallized. 



CHESTNUTS. 



The large chestnuts of Lyons, France, or Lucques, Italy, are preferred. 

 The outer shell is removed, care being taken not to bruise or break the • 

 nut. They are immediately put into cold water, from which they are 

 transferred to a large kettle of boiling water, where they remain until 

 they become tender ; they are then taken from the boiling water, freed 

 from the skin surrounding them, which is a delicate operation and should 

 be accomplished as quickly as possible, as the nut is liable to crumble, 

 and in consequence is difficult to crystallize. Once peeled they are put 

 into sirup of 20° of density, and are kept hot over a slow fire. The 

 kettle is covered with a towel or piece of white paper until the sirup 

 begins to whiten. The kettle is then removed and the same process 

 followed as employed in crystallizing apricots. 



Geo. W. Eoosevblt, 



Vonsul. 



United States Consulate, 



Bordeaux, November 19, 1885. 



NICE, 



UEPOKT BY CONSUL MATMEVAy, OF XlVJi. 



The art of fruit crystallization, as employed in France, is, in theory, 

 11 process by which certain fruits are preserved by withdrawing their 

 juices which lead to fermentation and subhtitutiug a thorough satura- 

 tion of sugar. 



The successful practice of the art depends largely on the judgment 

 and experienced skill of the confectioner, for many conditions, inde- 

 pendent^ of any formula, may operate in favor of or adversely to the 

 desired results, 



