FRUIT-PRESERV IN G. 
347 
ensuring the retention of flavour and freshness 
in the fruit. This is continued throughout the 
day, the average quantity of fruit gathered 
being from 15 to 20 tons daily. Should the 
fruit come into the factory in larger quantities 
than can be conveniently made at once into jam, 
it is put down in large stone bottles and casks, 
perfectly air-tight, for future use, this process 
being known as “ pulping ”. The fruit turns 
out when required in a month’s time as fresh 
and bright as when gathered, if the work is 
thoroughly done and immediately the fruit is 
received. The sugar used in the manufacture 
of these jams is known in the market as White 
Dutch Crushed, and no other kind, or any sub- 
Fig. 1122 .—Swing-tip Jam-pan (steam). 
wherever the ordinary methods are employed, 
i.e. those in which the pans are placed directly 
over the source of heat. To ensure this, atten¬ 
tion must be paid to the fuel used, and in our 
Fig. 1123.—Copper Jam-pan (steam). 
stitute such as glucose, is allowed on the premises. 
There are sixteen steam pans in use, each ca¬ 
pable of turning out 1 cwt. of jam about every 
twenty to forty minutes, or from 20 to 40 tons 
of jam per day of ten hours. 
The essentials to the production of the best 
results in fruit-boiling and jam-making are as 
follows. A steady, clear fire must be maintained 
experience the best results have been obtained 
by a mixture of hard coal and coke broken small, 
in the proportion of two-thirds of the former to 
one of the latter. This we have found suitable 
for all the principal operations to be afterwards 
described. In the boiling itself much care is 
also required, with slight occasional gentle stir¬ 
rings and the removal of the scum which forms 
