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the juice when the fruit is taken from the water and drained, leav- 
ing only the solid portion of the pulp intact. Skill is required for 
this process, as the pulp may be either overcooked or left too dry, 
preventing the perfect absorption of the sugar afterwards and 
causing subsequent fermentation. 
After being thus scalded some fruits—apricots, for example, 
are again sorted into two or three classes, according to the degree 
of softness that has been produced, as they take up the sugar differ- 
ently, the softer the fruit the stronger the syrup required for its 
preservation. 
For the same reason, each of the different varieties of fruit re- 
quires a syrup of corresponding strength. 
Pears, citrons, and pineapples, which remain hard and firm, 
take best a syrup having a density of from 18deg. to 25deg. Baumé; 
while apricots, plums, and figs are treated with syrup which weighs 
30deg. to 42deg. B. 
The syrup penetrates the pulp and gradually withdraws and 
replaces the remaining fruity juice, which, as it exudes and mingles 
with the transparent fluid, produces a certain filmy or cloudy ap- 
pearance, which marks the commencement of fermentation. When 
this occurs, the vessel is placed over the fire and heated to 212deg. 
F., ‘which kills the germs of fermentation, the impurities rising 
at the same time to the surface, when they can be removed by 
skimming. This process takes five to six weeks, during which time 
the heating is done two or three times. This done, the fruit is taken 
out, washed in pure water to remove the flaky particles that adhere, 
and is then submitted to the finishing “glacé” or “erystallisé” pro- 
cesses, after which they will bear transportation to any climate, and 
will keep firm and unchanged for years. It is packed in light 
wooden or cardboard boxes, and may be shipped in cases containing 
several hundred pounds each. 
Such fruit sells wholesale for about 1s. lb., the cost of fruit and 
of the processing amounting to about 10d. lb. The retail price is 
2s. to 3s. per lb. It takes 1 to 144lbs. of sugar to lb. of fruit. 
CANNING AND FRUIT PULP. 
This method of preserving edibles is modern in its industrial 
application, and is another illustration of some of Pasteur’s re- 
searches and investigations regarding the cause of fermentation. 
As demonstrated by Pasteur, fermentation is the result of 
peculiar decomposition set up by micro-organisms of definite sorts. 
Tn order to accomplish their work, these micro-organisms need, 
in, the first instance, proper food; and, secondly, sufficient moisture; 
and, thirdly, warmth. 
