FRUIT-PRESERVING. 



347 



ensuring the retention of flavour and freshness 

 in the fruit. This is continued throughout the 

 day, the average quantity of fruit gathered 

 being from 15 to 20 tons daily. Should the 



fruit come into the factory in larger quantities 

 than can be conveniently made at once into jam, 

 it is put down in large stone bottles and casks, 

 perfectly air-tight, for future use, this process 



JTEaker&Sans. 



Fig. 1121.— Couple of Copper Preserving Pans with Steam-jackets and Tilting-frames. 



being known as "pulping". The fruit turns 

 out when required in a month's time as fresh 

 and bright as when gathered, if the work is 

 thoroughly done and immediately the fruit is 

 received. The sugar used in the manufacture 

 of these jams is known in the market as White 

 Dutch Crushed, and no other kind, or any sub- 



wherever the ordinary methods are employed, 

 i.e. those in which the pans are placed directly 

 over the source of heat. To ensure this, atten- 

 tion must be paid to the fuel used, and in our 



Fig. 1122.— Swing-tip Jam-pan (steam). 



stitute such as glucose, is allowed on the premises. 

 There are sixteen steam pans in use, each ca- 

 pable of turning out 1 cwt. of jam about every 

 twenty to forty minutes, or from 20 to 40 tons 

 of jam per day of ten hours. 



The essentials to the production of the best 

 results in fruit-boiling and jam-making are as 

 follows. A steady, clear fire must be maintained 



Fig. 1123.— Copper Jam-pan (steam). 



experience the best results have been obtained 

 by a mixture of hard coal and coke broken small, 

 in the proportion of two-thirds of the former to 

 one of the latter. This we have found suitable 

 for all the principal operations to be afterwards 

 described. In the boiling itself much care is 

 also required, with slight occasional gentle stir- 

 rings and the removal of the scum which forms 



