114 



Preparation of Fruit Pulp. 



[may, 



though sometimes a small quantity is added in the proportions 

 described above. The usual practice, however, is to pour a 

 solution of sugar (in the proportion of if lb. of cane sugar to 

 J gallon of hot water) over the pulp after the latter has been 

 placed in the jars or other receptacles and immediately before 

 these are closed. 



When no sugar is added to the pulp the latter is well shaken 

 down in the jars or tins, which are then placed for a short time 

 in a warm oven until a hard layer has formed on the top of 

 the pulp. 



The jars, tins, or bottles intended to hold the pulp must be 

 thoroughly cleaned before being used. They should be first 

 well washed out with hot water, then rinsed with tepid water 

 containing a little salicylic acid, and afterwards dried. It is a 

 good practice to limewash the walls of the shed in which these 

 receptacles are cleaned. Small casks used for pulp are some- 

 times treated for four or five minutes with a solution of I oz. of 

 bisulphite of lime dissolved in a quart of water. 



' Tins are the most suitable receptacles for the storage of pulp. 

 After being filled they are soldered down and boiled in water, 

 which makes it possible to detect any tins that are not air-tight. 

 Tins take up very little room and preserve the pulp for a con- 

 siderable period. 



Glass bottles are sometimes used — the best are those which 

 are closed with glass stoppers or flat glass plates and afterwards 

 tied down with parchment paper, and there is an improved 

 form of bottle which can be hermetically sealed. The bottles 

 must be boiled after the pulp has been put into them. 



Casks are occasionally used for pulp which is to be stored 

 for some time, but they are chiefly employed for the cheaper 

 kinds, such as apples and plums. 



Large stoneware jars are commonly used for the storage of 

 soft fruit pulps. It is usual to place a piece of parchment paper 

 saturated with spirit on the top of the pulp, and to cover the 

 corks in the jars with parchment paper. 



A cool dark shed with a tiled roof is the best storage place 

 for pulp, and the jars or other receptacles should be placed on 

 open shelves round the walls so that the air may have free access 

 to them. 



