624 Preparation of Fruit Pulp in France, [jan., 



and the fruit is protected against being burnt by the addition of 

 more water. The tank or bath for sterilisation can in the same 

 way be fitted over a fire. 



The quality of the tins and the manner in which the soldering 

 is done are of the first importance. The tins may be made with 

 the top in one piece, which is soldered on after the fruit is 

 put in ; or there may be an opening in the top lid, which is 

 covered by a capsule and soldered as in the first case. For acid 

 fruits, such as currants and raspberries, the interior of the boxes 

 must be glazed, but this is not necessary for apricots and 

 plums. 



A serious matter in the preparation of the pulp is the 

 difficulty in keeping the fruit for more than a few days and in 

 procuring sufficient hands to remove the stalks and stones. In 

 order to prolong the period of manufacture, experiments have 

 been carried out by M. Vercier as to the effects of cold storage 

 on five lots of black currants gathered at different stages of 

 maturity. 



Lot No. i. — These were gathered while still green, fifteen or 

 eighteen days before maturity, and kept perfectly for one month 

 (24th June to 24th July), from which date they gradually 

 withered and dried. 



Lot No. 2. — These were gathered twelve days before maturity, 

 and kept in good condition for forty days. 



Lot No. 3. — These were gathered nine days before maturity, 

 at which time they had been quite black for two days ; these 

 kept for forty-two days, and on the fifty-sixth day, though 

 withered, they were still healthy. 



Lot No. 4. — These were gathered nearly ripe, some five or 

 six days before maturity ; they kept perfectly for forty-six days 

 and were good for twelve days later. 



Lot No. 5. — These were gathered when quite ripe ; they kept 

 fresh for twen f .y-six days, but nine days later they showed 

 slight signs of withering. 



Where fruit need only be kept for eight to ten days, a cool cellar 

 will suffice if the fruit is put in airy packages of medium size, 

 i.e., holding about 45 lb. For longer preservation recourse must 

 be had to a cool chamber or ice-house. 



