576 .JOUJINAL OF THE ROYAL HORTICULTURAL SOCIETY. 



English market, and one .summary report on the English jam and marma- 

 lade industry has already been published. 



It is worthy of remark in passing that this method of treating fruit 

 was in vogue in this country as far back as 1053. Nicholas Culpeper, in 

 "The English Physician Enlarged" (lG5tt), gives the following recipes: — 



" Of Conserves. — Conserves of Fruits, as of Barberries, Sloes, and 

 the like, is thus made : First scald the Fruit, then rub the pulp thro' 

 a thick hair Sieve made for the Purpose, called a Pulping Sieve ; 

 you may do it for a Need with the back of a Spoon ; then take this 

 Pulp thus drawn, and add to it its Weight of Sugar, and no more, 

 put it in a Pewter Vessel, and over a Charcoal Fire ; stir it up and 

 down till the Sugar be melted, and your Conserve is made. The Way 

 of keeping them is in Earthen Pots. 



" Of Preserves. — Frui ts, as Quinces and the like, are preserved two 

 Ways.* 



"First Boil them well in Water, and then Pulp them thro' a 

 Sieve, as we shewed you before ; then, with the like Quantity of 

 Sugar, boil the Water they were boiled in into a Syrup, viz. a Pound 

 of Sugar to a Pint of Liquor ; to evory Pound of this Syrup, add 

 four Ounces of the Pulp ; then boil it with a very gentle Fire to 

 their right Consistence, which you may easily know if you drop a 

 Drop of it upon a Trencher : if it be enough, it will not stick to your 

 Fingers when it is cold. 



" Secondly, Another way to preserve Fruits is this : First, pare off 

 the Rind, then cut them in halves, and take out the Core ; then boil 

 them in Water till they are soft; if you know when Beef is boiled 

 enough, you may easily know whon they are ; then boil the Water 

 with its like Weight of Sugar into a Syrup; put the Syrup into a 

 Pot, and put the boiled Fruit as whole as you left it whon you cut it 

 into it, and Let it remain until you have Occasion to use it " 

 (pp. 879 ho). 



Fur it Paste. 



Another very favourite method for making up fruit in Germany is 

 that known as paste, which is made up in the form of tablets, and is the 

 really dried pulp (Mark) of various sorts of fruit. It keeps good for a 

 very long time, and can always bo reduced to a delicious compote by 

 reboiling. The method originated in France, and is largoly carried out 

 on a Commercial scale in Normandy, ono firm in Abbeville having made 

 500 tons of Apple paste in one year alone ; and Apricot pasto is mostly 

 made in Auvergne. At present this method has mot with but little 

 encouragement commercially in Germany, although it is largely treated 

 of in nil the best manuals on fruit preservation and is thoroughly taught 

 in (he Government Fruit Schools. There is, however, one German 

 factory (Fr. Wahl, Feuorbach, Stuttgart) where its manufacture is carried 

 out on a large scale, and the experience gained here goes to prove that 

 there ifl no better means than this for the utilisation of windfalls and of 

 unsaleable hut yet usable fruit than this. Moreover, the unripe, over- 

 ripe, and otherwise defective fruits, or surplus crops in record years, can 

 all be turned to good account by this means. 



