4o 
The object of tinning without sugar is to avoid duty on sugar, 
and also to enable confectioners to use them for their purposes. 
Pineapple juice is often added in the case of pines not preserved 
with sugar, but the tins are often filled with plain water. Other forms 
of exported pines are in slices half an inch thick, (sliced pines) and 
with the eyes removed (eyeless pines). Bruised pines and others are 
often cut into chunks, or cubes. All these are tinned in the same wu\. 
Grated or jam pine is another form of export. Crystallized pines 
are dried in the sun. and then crystallized in sugar. 
The sugar used is usually Java sugar, but Mr. L\Nl)AU tells me 
he finds Austrian beet sugar better on account of its color. 1 he 
cost is however about the same. One manufacturer states that he 
preserves all bis pines in syrup about 30 degrees solution, using 
from 11 to 20 lbs. of sugar to a cwt. of pines. 
Machinery. 
The Greater part of the machinery employed (90 per cent.) is of 
English* manufacture. It consists of Tin plate cutting m whines 
Cover presses, and rolling machines, for making the tins, and 
boilers for the cooking of the fruit. The tins are made completely 
in Singapore. 
Refuse. 
The waste bits, peelings etc. are used to a small extent for feed 
ing piers by the Chinese, and also in dyeing cloth with indigo. But 
for thtTgreater part is treated as waste and dumped down in waste 
grounder rubbish heaps and left to decay. 
Medicinal uses. 
The juice of the young leaves is used in India as a purgative and 
anthelmintic. The fruit especially when unripe is used as an abor- 
tient and in Burmah and some parts of India absolutely considered 
poisonous. 
Pineapple beverages. 
There have been a number of attempts to make wines or cham- 
pagnes from pines, but they have not met with much success, 
generally speaking they do not seem to have been very popular 
drinks. 
In 1850 the Bugismen in Singapore used to make an intoxicat, 
ing liquor of pineapple juice in the first stage of fermentation, but 
it seems to have been rather too acid, for it was found necessary to 
mix with it some Nireh bark {Carapa moluccand) to prevent its 
producing diarrhoea. This drink was only made before a least 
Ilay and was not preserved. It seems to have been popular with 
them but the manufacture has died out now (Bogans Journal 
HI, p. 579 -) 
H. N. RIDLEY. 
