CRYSTALLIZATION OP FRUIT IN FRANCE. 889 



The natare of the soil from which the fruits havo been produced must 

 first be carefully considered. Confectioners here prefer, therefore, to 

 select their fruits among those grown on a dry soil, as such are more 

 palatable, damp land producing those too soft, or of an iasufBcient firm- 

 ness of fiber to support the fabrication. 



The process also is modified hy the variety of fruit used, and its de- 

 gree of hardness or ripeness; and the exact adaptation of the sirup 

 thereto is also a requisite to complete success. For instance, pine-apple 

 demands a density of sirup of only 18°, while other fruits of less consist- 

 ence require according to their kind a sirup up to a maximum of 42°. 



Again, some fruit must receive a special preparation. Thus cedars, 

 mandarin, and bitter oranges should be soaked first in a bath of sea- 

 water, often changed, which gives them consistency and removes a dis- 

 agreeable flavor which renders them otherwise unfit for use. 



All fruits produced here, apples excepted, can be crystallized, but the 

 more "fat" the fruit the less easily the sirup penetrates into its pulp; 

 thus oranges admit the process easily, but plums much less readily. 



The oranges used for this purpose are gathered at times commencing 

 when the fruit is hardly formed, and has simply the firmness and taste 

 of fruit, and continuing until when nearly ripe and of full size it be- 

 gins to be somewhat colored. 



PEOOESS OP OEYSTALLIZING FRUITS. 



The fruit is plunged into very hot water for a short period, or until 

 it is white or has become bleached. 



It is then completely drained of water and placed in a sirup of white 

 sugar which has been cooked until a small quantity separated between 

 the thumb and forefinger forms slight filaments, and it is adapted in 

 strength to the hardness, softness, and degree of ripeness of the fruit 

 employed. 



In this sirup the fruit remains until the mixture of juice and sirup 

 shows a white clouded appearance, indicating the beginning of fermen- 

 tation. The whole is then again subjected to heat and raised to the 

 boiling point and then removed. 



Such alternate fermentation and boiling is usually three times under- 

 gone, the fruit and sirup remaining together from two to five weeks, 

 according to the kind and quality of the same. 



Eed copper boilers, with iron handles at the sides, and containing 

 about 25 pounds, are used in the process. 



beaum:^ abeometee. 



The aerometer employed to show the amount of sugar which the 

 water contains is about 8 inches in length, formed in ordinary glass, 

 and in weight the same as the volume of water which, when used, it dis- 

 places. 



