14 
By comparing the figures of this analysis with those given on 
page 12 it will be seen that the waste portion here is much greater. 
Although neither lot of fruit had small seeds, yet the size of those in 
Miss Thompson's analysis was unusual, which accounts for the large 
proportion of waste in the total weight. The analysis, however, 
serves to show the excellent composition of the flesh of this unusual 
fruit. 
A taste for the fresh litchi does not have to be acquired, as Ifhe 
flavor appeals to nearly everyone. Wherever the litchi is known it 
is prized as one of the best of tropical fruits. The pulp is meaty, 
much like that of a white Malaga grape, and the flavor is very 
pleasant. The raw pulp, freed from seed and shells, makes a palat- 
able dish. 
THE PRESERVED FRUIT. 
A number of experiments were conducted at this station by Mrs. 
J. M. Westgate on various ways of preparing and preserving the 
litchi for food. The fruits were freed from seeds and shells and 
11 pounds and 5 ounces of the pulp used in cooking experiments. 
The preserving was done in June, 1915, and the jars opened in 
October, 1916. Heat seemed to toughen the fruit at first, but when 
the cans were opened a year later this toughness was found to have 
disappeared entirely. Some of the methods of preserving the fruit 
are described below. 
Plain Litchi Sauce. 
3 pounds fruit pulp. 2 \ cups water. 
1 pound white sugar 
Boil the sugar and the water together until clear. Add the fruit 
pulp to this sirup and cook slowly without stirring for 20 minutes. 
Put in sterilized glass jars and seal. Wrap the jars in newspapers 
to exclude light. The fruit, when opened, is almost white in color 
with a flavor very like fresh litchi. 
Spiced Litchi. 
1 pint water. 
2 pounds brown sugar. 
1 ounce stick cinnamon. 
2 cloves. 
Litchi pulp. 
Boil the sugar, water, and spices together until the sugar melts. 
Add fruit pulp till the sirup barely covers it and cook slowly for 20 
minutes. Place in sterilized glass jars and seal. The fruit is flesh 
colored and of a very delicate flavor when opened. 
Sweet Pickled Litchi. 
1 pint water. 
2 pounds brown sugar. 
1 ounce stick cinnamon. 
2 cloves. 
\ cup vinegar. 
Litchi pulp. 
