THE CRYSTALLISATION OF FRUITS AND FLOWERS. 165 



be slowly done, but in eases of emergency the drying process of fruit is 

 hastened by being dredged with very fine caster sugar. 



Carnations, Orange blossoms, Rose leaves, and Violets, as well as 

 other flowers, can be crystallised. The process, however, is not so simple 

 as that for fruit. It differs as far as the preparation prior to crystallising 

 is concerned, and needs a considerable amount of practice before uni- 

 formity in results can be obtained. 



To crystallise Violets. — Break off the heads of a quantity of perfectly dry 

 double blossoms ; immerse them for a short time in a strong solution of 

 water and gum arabic. Then dry them carefully. Next, place them in a 

 crystallising tin tray, and pour over a syrup at a temperature of 100° Fahr. 

 and proceed in the same manner as explained for the crystallisation of 

 fruit. 



Another and perhaps more convenient way is to drop the blossoms, 

 after being immersed in the gum solution, into a syrup boiled to what is 

 known as the " small crack," which is about 280° Fahr. by the saccharo- 

 meter. Allow them to cool on a wire tray, besprinkle with very fine caster 

 sugar, and lay them out to dry on a board in some warm place of similar 

 temperature as used for fruit drying. 



I will now give a selection of recipes for preserving a few kinds of 

 fruit, the knowledge of which is essential for anyone wishing to master the 

 glace, or crystallising processes. 



To preserve or glace Cherries. — Take 12 lbs. Bigarreau Cherries, 8 lbs. 

 * best preserving sugar. (Kentish Cherries are also suitable for preserving 

 in this way.) Remove the stalks from the Cherries and stone them 

 carefully, put them in a copper preserving pan with three to four pints 

 of water and 3^ lbs. of sugar. Bring slowly to the boil and remove the 

 scum, then simmer gently till the Cherries are nearly cooked. 



Pour the whole into an earthenware or wooden pan, and let it remain 

 till the following day — say for about twenty-four hours. The next day 

 drain the Cherries and boil up the syrup, adding to it another 2 lbs. of 

 sugar. Skim, and put back the Cherries. Allow them to boil gently for a 

 few minutes and pour into a basin, allowing them to stand for another 

 twelve to eighteen hours or longer. The following day repeat this 

 operation, boiling the syrup with the remainder of the sugar rather longer, 

 until the syrup forms thin strings on a spoon as it is dipped in it, that is 

 at a temperature of 101° Centig. by the pese-sirop, or 215° Fahr. by the 

 saccharometer, if either of these instruments be used. Now add the 

 Cherries and boil up for a third time. Remove the pan from the fire, and 

 allow its contents to cool. Lastly, pour off the syrup, and place the 

 Cherries to drain on wire trays. Put the trays in a warm closet or drying 

 chamber for a few hours. Pack the fruit when quite cold. 



To preserve or glace Greengages. — This kind of fruit requires more 

 cooking than Cherries. They, and the syrup, must be boiled no less 

 than eight different times. Prick the Greengages, which must be scarcely 

 ripe, with a needle, and put them in a preserving pan with enough water 

 to cover the fruit well ; add to it \ oz. of Vichy salt (this is used to 

 preserve the green colour of the fruit) to each gallon of water used. Boil 

 the Greengages till they float on the surface of the water, take them out 

 with the help of a skimmer, and put them into cold water just long 



