174 
Tifltj Years of Fruit Farming, 
towns, aud old firms Lave enlarged their premises. Fruit* 
growei'S have also set up jam factories to take the produce of 
tiieir own fruit land and that of the surrounding district. In 
some cases this has been done by co-operation. It has also been 
carried out by private enterprise. Lord Sudeley first originated 
the idea of a jam manufactory being a necessary adjunct to a 
large fruit farm. This has been followed by growers in Kent 
and elsewhere, who have found it most useful and economical to 
have an outlet for fruit that cannot be sold at market, or that 
would not make a paying or satisfactory price in the market. 
In these manufactories fruit is made into jam or preserve at 
once, or it is merely boiled down without sugar and put into 
hermetically sealed vessels, in which it may be kept for a long 
time. This is styled " pulp." When it is desired, this " pulp " 
can be made into jam by the addition of sugar. In Liverpool 
one jam manufacturer alone turns out 100 tons of jam per day 
in the season. A fruit-grower in a hop-growing county began 
boiling down plums in 188G, as he could not give them away. 
He made pulp of them at first, but was advised to add sugar, 
and found a ready sale for the jam. He utilised the boiler of 
an engine used for farm purposes and for drying hops upon a 
new principle, and in the last two years he has made 15 tons of 
jam daily during the season, which has been disposed of without 
any trouble. 
Jam factories are suggested, after the fashion of American 
creameries and cheese factories, to which fruit may be consigned 
by the growers. These will, no doubt, soon be started, and must 
be of great advantage, and tend further to extend the production 
of fruit. 
Fruit-drying, or the simple desiccation of fruit without any 
added sugar, has been advocated in the last two seasons. The 
machines for this are of American origin. Some were shown at 
the Royal Agricultural Society's Show at Nottingham, but not 
properly tried. They were also tried at Tunbridge Wells and 
Maidstone, but not exhaustively. Their principle is right, and 
the fruit dried thoroughly by them, after the fashion described 
by Mr. Pidgeon in the last number of this Journal,' is excellent, 
a.nd exceedingly valuable for table purposes. Fruits of various 
kinds, apples, plums, apricots, dried in this way, courteously 
sent to myself and other members of the Council of the Society, 
at Mr. Pidgeon's suggestion, by Messrs. Michael Doyle and Co., 
of Rochester, N.Y., proved to be remarkably good when stewed 
' "Fruit Evaporation in America," by Dan. Pidgeon, Royal Agricultural 
Society's Journal, Vol. XXIV. Second Series, Part II 
