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it pulp. "The canal’ fruit are sliced 4nd the oe sometimes. eibrected ‘to a pre- 
t Beiiisary ‘soaking in water. They are then boiled with sugar until the required con- 
: - sistency is reached. The orange jam so made has not many characteristics of the 
- English marmelade. ‘It has,. however, certain uses, as in the manufacture of biscuits 
and the like. It differs from the English product in having a sweet taste, and in its 
~ jelly-like consistency. ‘Yet, according to Will, it is merely a matter of handling to 
3 produce a marmelade very similar to the English article. This could be accomplished 
_ due to the pectin or jellying body which is developed very readily in the orange. 
these consequently do not always enter into the product as an essential characteristic. 
= _ In the manufacture of orange paste the whole fruit is ground and boiled with 
sugar. This product seems to show great promise and is largely used for core 
types of biscuits. 
Orange juice is produced either by Squeezing the whole fruit, separating the oil by 
i 
to clarify an orange juice and bottle and preserve it, but, as Will correctly remarks, 
such a product is not orange juice in the truest sense, for it has not the colour, 
certain albuminous bodies, albuminoids in reality, finely divided portions of pulp 
» palatable proportion of sugar and water is about 8 to 1. This proportion of sugar is 
contained in the fruit only during 21/2 months of the year, at, times only during one 
_ month and this short time must be taken advantage of by the manufacturers. The 
_ process of preservation is very difficult, for pasteurization and sterilization is very 
delicate work. Sterilization by ozone has proved disastrous so far and the addition 
of sugar does not necessarily insure keeping qualities of the juice. 
' _ The manufacture of lemon juice is carried on in the same way as the manufacture 
of orange juice. The juice contains 3.5 to 7 per cent. of acid and from 2 to 10 per cent. — 
of sugar, but sugar and acid content vary with the quality, characteristics and ripeness 
of the fruit. In efforts to preserve it, the same researches: have been made as with 
3 orange juice, with more encouraging results except for the fact that lemon jie has 
in almost all cases turned limey, making it unfit for many purposes. 
4 The process of manufacturing citrate of lime is very simple. The lemon juice is 
roughly filtered, heated to boiling point and the required quantity of calcium carbonate 
; determined, the insoluble calcium citrate is filtered and dried. 
a Lemonade syrups are prepared in a simple manner, by mixing the oils with the 
“necessary volume of sugar syrup. An article produced in large quantities is orangeade 
syrup, but it is a curious thing that its home is not California, but Rochester, N. Y. 
. brine. To remove the salt, the peel is soaked in water for a certain period and is 
then placed in a diluted sugar solution, the concentration of which is increased from 
_ by treating the fruit in the same way and by adding some more acid fruit such as 
grape fruit, or lemon juice from the lemon. The jellying of Californian marmelade is — 
- Foreign fruit is stripped of the white pith containing the pectin and pectose body, and 
’ _ known methods or by peeling the fruit and separating the juice from the pulp by presses. 
a The preservation of orange juice with all its valuable properties of the fresh pro- 
_ duct is a problem which is not quite solved yet. Possibly the method suggested by © 
_ J. Takamine yields the most satisfactory results. Of course, it is comparatively easy 
is then added. After the acid is neutralized or a slight excess of calcium carbonate | 
flavour or taste of the fresh orange. The juice as it is pressed from the fruits contains — 
E structure, sugar, acids and mineral salts; density about 1.03. The best and most — oe 
Citrus fruit peel, as imported from abroad, is packed in immense hogsheads in - 
Pen 
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’ 
