188 PETTITS AND HOW TO US 3 THEM. 



min will not attack them, and each jar will have its appro- 

 priate label. It is necessary, thea, that they should be 

 placed where they will be secure from vermin. But it is 

 better to have them in glass and covered like canned 

 fruit. 



Where paste is used, a few drops of glycerine in each 

 ounce will prevent the label from curling up or dropping 

 off. It is equally efficacious for mucilage. 



CANDIED FEUITS. 



Candied fr;iitSj put up with that artistic taste peculiar 

 to the nation, are yearly exported from France in largely 

 increasing quantities. In comparison with tlie deft work 

 of the Gallic confectioner, the candied fruit of the Pacific 

 coast is still lacking in those qualities which please the 

 eye, but every year shows improvement in this respect 

 over the preceding. It only needs the skill which comes 

 from practice to supercede the foreign with the domestic 

 article. 



Among fruits preserved by the process of candying are 

 mainly, cherries, pears, apricots, plums, peaches, pine-ap- 

 ples, figs, citrons, oranges, melons, and lemons. C. B. 

 Masnu, Esq. , formerly Uniteil States Consul at the port of 

 Marseilles, has given a report of the method of crystallisa- 

 tion peculiar to South-eastern Fraace, of which the follow- 

 ing is a condensation : It may be premised that the ex- 

 port of candied fruits from France finds a direct market, 

 not only in this country and in England, but in Algiers, 

 the East and West Indies, and even South America, those 

 countries whei'e fresh fruit, ripening every day in the year, 



