FRUIT-PRESERVING. 



359 



the John Downie, and the American, can be 

 employed in the same way, and all yield an 

 admirable result. The only fruit which should 

 be excluded from this method is that which is 

 partly decayed. The Crabs and the smaller 

 hard green Apples as a rule afford the best- 



Fig. 1130.—" Gnom" Fruit and Vegetable Drier for gardens and farms. 



coloured and most highly-flavoured jelly. But 

 amongst Apples there is a considerable differ- 

 ence in the proportion of this substance obtain- 

 able under the best treatment, and it also varies 

 somewhat in different seasons. The best general 

 guide is that the early soft Apples and those 

 which do not keep well are the least satisfac- 

 tory. The process is the same in every case, 

 but the time required may vary slightly for 

 different varieties. The simplest way is to cut 

 the Apples into quarters, place them in the 

 stew-pan, and cover with water. This should 

 be allowed to simmer slowly over a clear fire 

 for about an hour, then strain the juice through 

 a fine sieve or cloth without pressing, and to 

 every gallon of liquid add 8 to 10 lbs. of sugar 

 and boil rapidly for an hour and a half. At 

 intervals a little should be tried, by pouring 

 it in a plate to see if the process is effectual, 

 and when that is found to be the case, i.e. that 



the gelatinizing process is complete, it should 

 be poured at once into the jars and glasses and 

 allowed to "set" and cool before being tied 

 down. 



An excellent chutney can be formed of Apples 

 as the basis, the fruit for which must be pre- 

 pared by coring, paring, and slicing, then passing 

 the rings through a mincing machine. To this 

 small quantities of vinegar, sugar, mustard seed, 

 finely-cut onions, cayenne, ground ginger, salt, 

 and stoned raisins must be added, the whole 

 boiled for three hours, and then placed in glass 

 or earthenware jars. The proportion of the 

 different ingredients may be as follows : — 

 namely, 12 lbs. of Apples, 2 lbs. of sugar, 

 2 quarts of vinegar, and the other portions in 

 small amounts according to taste. It can be 

 very well prepared in two forms, like many 

 sauces — i.e. mild and piquant — by regulating the 

 mustard seed, cayenne, and ginger accordingly. 

 This is a convenient and useful mode of utiliz- 

 ing Apples, and there is an increasing demand 

 for it. 



For crystallizing or glazing, only small fruits 

 with a moderately soft or crisp flesh should be 

 used ; those with hard or fibrous flesh are worth- 

 less for the purpose. They may be cored and 

 pared, and prepared in that state, or they could 

 be cut into quarters if of rather large size, 

 before being subjected to the syrup-absorbing 

 process already described. 



Pears. — Dried Pears are not very satisfactory, 

 they are frequently insipid, and it is seldom that 

 they are in sufficient quantity in this country to 

 be unsaleable in a fresh state. Even in America, 

 where they are dried to some extent, this is a 

 secondary means of disposing of them, as can- 

 ning takes the primary place. It is possible 

 that the latter process might be profitable here, 

 where crops are very abundant and the sale 

 limited, but prices are low for canned fruit, 

 and the carriage is a heavy item on Pears pre- 

 pared in this manner. Some of the small Pears 

 with a flesh free from " grit " or fibre, and pos- 

 sessing a marked flavour, are well adapted for 

 the crystallizing or glazing method of preserv- 

 ing, as, if the distinctive aroma can only be 

 partly retained, a delicious sweetmeat is formed. 

 These, with other fruits similarly prepared, made 

 up in ornamental boxes that could be sold at 

 about Is. in the shops, would be in demand at 

 Christmas, and might well compete with the 

 Continental produce. Pears about 2 inches in 

 length are generally crystallized whole, and 

 these are preferred; but larger sizes are halved 

 or quartered. 



