362 
“Now comes the final process, the true candying of the cover- 
ing of the surface of the peel with the layer of sugar crystals which 
is seen upon candied fruits. To effect this a quantity of erystallised 
sugar—in Leghorn the same quality is used as is employed in the 
preparation of the syrup—is just dissolved in a little water; in this 
the now dried peel, taken off the wire netting, is immersed. The 
same copper vessels are used; and the mixture is again boiled over 
a slow fire. A short boiling will suffice for this, the last process, 
for the little water will be quickly driven off, and the sugar upon 
cooling will form its natural crystal over the surface of the fruit. 
Poured off from these vessels, it is again dried upon the surface of 
the wire netting, as before described. The candying is now com- 
plete; and the candied peel is ready for the packing room, to which 
it is earried off in shallow baskets. 
“In the packing-room may be seen hundreds of boxes of oval 
shape, or, if I may so speak, of rectangular shape with rounded 
corners, and of different sizes; for each country prefers its boxes to 
be of a particular weight, Hamburg taking the largest, of 15 and 30 
kilos; the United States of America preferring smaller, of 10 and 12 
kilos; Britain taking the smallest, of five kilos, and one containing 
about seven English pounds. The wood of which the tops and 
bottoms of these boxes are made comes to us in thin planks from 
Trieste; and a skilful packing is generally done by women—the 
boxes being lined with white paper. They are then packed in cases 
of 100 kilos, 10 of the smaller American boxes filling a case. The 
candied peel is now ready for export.” 
The proportion of sugar used in the candying process is 80 
per cent.—i.e., 80lbs. sugar for 100lbs. fruit. The wholesale prices 
of the best candied fruit fluctuate considerably, from 64d. to 9d. 
yer lb., early in the autumn. 
OTHER Fruits 
are candied pretty much after the same method, with this exception, 
that they are not put in brine, the object of which is to extract the 
bitterness peculiar to citrus fruits. 
They are, however, carefully assorted in respect to size and 
uniform degrees of ripeness, as different fruit require treatment 
with syrups of different strength. The fat, fleshy fruits absorb the 
sugar with greater difficulty than thinner and smaller fruit. 
Apples are not generally candied. 
Pears, pineapples, and quinces are pared, citrons are cut into 
quarters and soaked in brine, and the “pits” of apricots, cherries, 
and peaches are carefully removed. 
Thus prepared, the fruit is “blanched” or immersed in boiling 
water, which quickly penetrates the pulp, dissolving and diluting 
