164 



JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



crystallising. For business purposes, specially constructed crystallising 

 tins, such as I submit herewith by a sketch, are recommended. 



The syrup, after having been correctly prepared, must be allowed to 

 stand uncovered for about two hours. A thin crust will by that time 

 have formed on its surface. This must be carefully removed, so as not to 

 disturb the syrup. Having arranged the fruit neatly in the tin and trays, 

 and placed the trays in a slightly slanting position, pour the syrup over so 

 that it will just, but thoroughly, cover the fruit. The wire trays must be 



A Wire Tray for Draining. 



raised in .the tins, this being done, as already explained, by means of a 

 cork placed in each corner. In this condition, allow the fruit to stand in 

 a warm place from fourteen to twenty hours, by which time the crystal- 

 lising process will have taken place. The syrup is then strained off by 

 removal of the cork in the tin tube before referred to, after which the 

 trays containing the fruit are lifted out and placed in a warming or 

 drying closet with a temperature of 70° Fahr. for about four hours ; after 

 this the crystallisation will be completed. 



Hausner's Improved Crystallising Vessel. 



A, Funnel for pouring in syrup ; B, Stopper to draw out for draining purposes. 



For Melons, Pineapples, and certain kinds of Pears, it is necessary to 

 use syrup cooked to a slightly higher degree than that used for other 

 fruit, the former being less absorbent. Certain fruits, such as Straw- 

 berries, Raspberries, &c, are more difficult to crystallise than others. 

 They must not be laid in the wire trays, but must be hung up in a hori- 

 zontal position and so immersed in the syrup till the crystallising deposit 

 be formed. 



The drying process in crystallising fruit is by no means difficult where 

 proper drying cupboards, cabinets, or drying rooms exist. It requires to 



