METHODS OF FRUIT PRESERVING. 



575 



mallet, the feet of which revolve. The pulp is caught in a dish beneath 

 and is then again boiled and the scum removed. It can at the same time 

 be sweetened to taste. The hard parts of the fruit, as cores, stems, and 

 skins, remain in the trough. 



The other form of pulper is applicable to all kinds of fruit, the hand 

 and power machines being on the same model. The boiled fruit is placed 

 in a copper trough, the bottom of which is of perforated metal, through 

 which the fruit is forced by a spindle ratchet, at the foot of which are one 



Fig. 158. — Power Pulping Machine. 



fixed and one (or for power machines two) spring spuds. The spring spuds 

 force the material through, whilst the fixed spud prevents it from caking. 

 One great attraction of this method to the saving mind of the Teutons is 

 that it enables all sorts and qualities of fruit to be used up, and all skins, 

 cores, and even odd fruits to be applied with advantage. Sometimes also 

 Apples, Pears, Plums, over-ripe or unripe, are worked in together for 

 consumption as household marmalade and sold at 1\d. per lb. 



The Germans are now seriously considering the question of preparing 

 jam in the English manner, much of which would find its way to the 



