17 
be in the product ion of a more carefully prepared product, which 
would replace the cheaper and adulterated grades, of which consid- 
erable quantities are Bold. From the fact that the prices have fallen 
in recent years it would no! seem that the demand is very brisk. The 
Montserrat industry has declined to souk* extent. 
COLLECTING AND PREPARING THE JUI< 
There are no difficulties requiring great skill in collecting and 
preparing the juice for market, but care is necessary. Usually only 
the fruits are tapped. These abound in juice, particularly when the 
tree is young and during warm weather after a rain. In the early 
morning the flow is most abundant. Very shallow incisions, not OTOT 
one-eighth of an inch, are made about a half inch apart, lengthwise 
of the nearly mature green fruits. The tapping may be repeated 
several times at intervals of three or- four days. Only nonmetallic 
instruments should be used in tapping or in collecting, for the juice 
acts upon metals and becomes discolored. A bone or ivory blade 
may be used. The flow i> free at first and the liquid is caught in 
porcelain, glass, or earthenware Teasels. Coagulation soon begins 
and the mass must be scraped from the surface of the fruit. In most 
places where the industry is conducted labor is cheap, but it would 
seem that a more convenient and efficient vessel could be devised 
winch could be quickly put in place to receive the juice, permitting 
the operator to proceed to the next tree 
The juice mibt be dried promptly after it is collected or decompo- 
sition begins. As the juice Hows most freely in the early morning, it 
is usually collected then and dried wholly or in part during the remain- 
der of the day. Sun drying is followed to some extent, but artificial 
means, such as are furnished by a fruit drier or one made expressly 
for the purpose are preferred. In Montserrat several driers have 
been made for the purpose and operated by the companies buying the 
juice from the peasants who gather it. One form of drier is about 
3 by 3 feet, and feet in length. The sides and ends are of brick with 
an opening at one end for the flue and at the other end to admit fuel 
The top is open. About a foot below the top a sheet of iron is placed 
and upon this an inch or two of sand to modify and distribute the heal 
arising from the lire beneath. The coagulated juice is spread upon 
brown linen stretched upon frames which are made to fit the top of 
the drier. The drying must be effected with low temperatures, 
trreat heat destroys the ferment. A temperature below 100° I • is 
preferred by some operators. The coagulated material may be 
placed upon of glass while drying. When dry and flaky it 
may be ground in a coffee mill, pr e f e ra bly while warm, and should 
