COOKING THE FRUIT 



217 



of cooking can be materially shortened by using 

 shallow vessels, the syrup then being lighter colored 

 and the fruit retaining a plump, rounded shape. It 

 has been said that galvanized iron tubs may be used. 

 This is merely a suggestion from experiments, for, 

 after repeated tests with copper, cast iron, tin, and 

 the most expensive enamel and porcelain ware no 

 reasons are found for preferring one, rather than 

 another, except their durability, weight, conveni- 

 ence, cleanliness and original cost; for the fruit is 

 unchanged in appearance and flavor, there being too 

 little acid to affect any of these metals. 



There is a growing trade in fig preserves put up 

 in large tins with light syrup. California ships 

 considerable quantities to distributers in the East, 

 and one plant in the South disposes of its entire out- 

 put in this way. The distributers repack in fancy 

 glass of their own, selling under individual brands 

 which are gradually becoming established in the 

 trade. As long as sugar can be purchased in Bos- 

 ton and New York cheaper than in New Orleans, 

 and while tins and glassware are made at factories 

 close by, the cost of gallon or two gallon cans in the 

 South is offset by the saving in freight on glass and 

 sugar, and this trade will continue to increase. The 

 Southern preservers will, however, pay freight both 

 ways on sugar, glass and tinware while present high 

 prices prevail, and so long as there is an active de- 

 mand for the best grade of goods under their own 



