190 FRUITS AND HOW TO USE THEM. 



firm, take best a syrup haviug a density of 18 to 25 degrees, 

 while apricots, plums and figs are treated with syrups 

 which gauge from 30 to 40 degrees by the aerometer. 



" The requisite syrup having been prepared by dissolving 

 the sugar in pure water, the fruit is immersed in it and 

 left at rest for a certain period in large earthenware pans, 

 glazed inside, and having a capacity of about eight gallons. 



" The syrup penetrates the pulp and gradually withdraws 

 and replaces the remaining fruity juice, which, as it exudes 

 and mingles with the transparent liquid, produces a cer- 

 tain filmy or clouded appearance, which marks the com- 

 mencement of fermentation. When this has reached a 

 certain stage, the vessel containing the syrup and fruit is 

 placed over the fire and heated to 212 degrees F. This 

 corrects the fermentation, and raises all impurities to the 

 surface, whence, if necessary, they can be removed by 

 skimming. If the syrup is of proper density, this process 

 of impregnating the fruit with sugar will be complete in 

 about six weeks, during which time it is usually necessary 

 to perform this heating process, as above described, three 

 times. 



" The impregnation of the fruit with sugar being thus 

 complete, it is taken out, washed in pure water to remove 

 the flaky particles that adhere, and is submitted to one or 

 two finishing processes, as follows : 



" If the fruit is to be " glazed," that is, covered with ice 

 or transparent coating, it is dipped in a thick, viscid syrup 

 of sugar and left to dry and harden rapidly in the open 

 air. If it is to be "crystallized" it is dipped into the 

 same syi'up, but is then cooled and dried slowly in a kiln 

 or chamber warmed to a temperature of ninety degrees, 

 Fahrenheit. 



"This slow cooling causes the thick syrup with which the 



