6o 
PRESERVES. 
and cooked with refined white sugar until the 
consistency of paste is formed. When suffi- 
ciently cooked it is poured out, rolled into 
balls on a surface covered with white crystal- 
line sugar, and dried in the sun. 
Dried Banana. 
Bananas are sliced and dried in the sun, 
making a kind of “banana fig.” 
Fruit Pulp. 
Fruit Pulps are now being largely export- 
ed for the use of manufacturers in countries 
where the fresh tropical fruits cannot be ob- 
tained. For this purpose the fruits are sub- 
mitted to a process which reduces them to a 
pulp, in nothing but their own juices, and 
thus preserved they are put up into hermeti- 
cally sealed packages in which they will keep 
indefinitely. 
Piekles. 
The chief ingredients of pickles are the 
following • — 
Mountain cabbage (the white heart), cu- 
cumbers (wild and garden), beetroot, peppers 
(of all kinds), peppercorns, mustard, ginger, 
calabash (very young), bamboo, pinguin, 
(blossom), cloves, mace, pimento i^bark and 
seeds), mango, limes. 
Chutney Sauee. 
Mangoes are the principal ingredient of 
this sauce. Tamarinds, ginger, garlic, salt, 
sugar, raisins, and vinegar are added. 
Poop Man’s Sauee. 
This is a mixture of peppers, shalots, onions, 
and pork or herring pickle, in vinegar. All 
the ingredients are cut up very fine. 
