metal fittings, except the shaft, should be brass or bronze. Run the machine 250 to 300 revolutions per minute. Coat the bearings with graphite. Clean these pulpers daily and in hot weather remove sieves.

Vinegar of good quality is a desideratum; cider vinegar, made from sound fruit, is the best, but is hardly obtainable in most localities. Test manufactured vinegar for sulphuric acid and strength. A crude, but approximately correct method of testing strength is to dissolve 100 grains bicarbonate potassh in enough water to make exactly 10 fluid drams; take one fluid ounce of the vinegar and add enough of the solution to neutralize it (judge this point with red and blue litmus paper, when both are just on the turn the liquid is neutral), the amount of the potassa in the solution used shows the grain; i. e., if 6 drams solution is required, it is 60 grain vinegar; if 41⁄2 drams, it is 45 grains.

Pure salt, in addition to its preservative and flavoring qualities, will, if added to sugar in proportion to 1⁄2 of I per cent. to I per cent., accentuate its sweetness and may be used to advantage in all sugar goods. Salt containing a large percentage of sulphates or magnesia is not suitable for this purpose.

As a disinfectant, when the rust stain is not objectionable, sulphate of iron (copperas) is probably the cheapest and best. Dissolve I pound to each gallon of water, and use freely. Creolin is a valuable disinfectant, but has a disagreeable odor.

When thought necessary, and when admissible under the pure food laws, benzoate of soda may be used in sweet goods in proportions not greater than one-tenth of 1 per cent.

To calculate the proper amount for a batch, reduce the total to ounces (multiply by 16) and point off three places; for instance, the batch contains 300 pounds-4800 ounces-four and eight tenths ounces (4.8) to be employed.

(See Pure Food Laws at end of book).

Where preservatives are not admissible, all grades of goods may be sterilized at 190 degrees; pure sugar and fruits may be processed at 212 degrees.

When cooking pure fruit and sugar goods the best results are obtained by starting the cook with a low steam pressure and gradually increasing the pressure as the syrup becomes heavier. When cooking fruit and juice together use a high steam pressure up to 80 or 90 pounds.

In preserving dried fruits, soak in cold water, and when plump handle the same as fresh fruit.

FRUIT PULPS FOR MARMALADE (ENGLISH STYLE JAM).

Prepare the fruit and place in jacketed kettle, with 5 per cent. of water for juicy and 10 per cent. of water for dry fruits; turn on steam, bring slowly to a boil and cook 5 minutes, stirring occasionally; place in No. 10 cans, seal and process 30 minutes at 212 degrees. After processing drop in cooling bath.

PURE FRUIT WITH SUGAR.

The general process applied to this class of preparations is exactly the opposite of the well-kuown diffusion process as used in the manufacture of sugar from cane and beets. Raw fruits placed in a saturated solution of sugar will shrink and become tough and unsightly, owing to the rapid absorption of the fruit juice by the sugar, which in a saturated or super-saturated solution has a greater affinity for the juice than the fruit has sugar, thus preventing the proper interchange. When fruit is placed in a weak solution of sugar diffusion takes place and in time the percentage of sugar in the syrup and in the fruit will be equal; if now the syrup is slightly strengthened by adding more sugar, the diffusion again equalizes the sugar strength of the syrup and fruit; if this process is continued the fruit may be saturated or any desired amount introduced. Syrup at 26 degrees and below readily diffuses in fruit; above that degree it takes considerable time. Glucose acts in the same manner, and may be used alone or mixed in any proportion with sugar syrup. When permissible, a proportion of glucose, say 33 1-3 per cent., should be used as it prevents the crystallization of the sugar in the syrup and the goods are not so "dead" sweet as when pure sugar alone is used. During the entire process the fruits should remain plump, and if any signs of shrinking or wrinkling are observed, immediately reduce the strength of the syrup by adding a little water. When the syrup used reaches the density of 33 per cent. the further density must be increased, in part, by glucose, or the syrup must be boiled with 4 ounce acetic acid, or 4 ounce cream tartar, for each gallon.

The saturating may be done in covered stone jars of 2 to 3 gallons capacity, having an opening, to be stopped with a cork, in the side at the bottom to draw off the syrup and provided with a perforated diaphragm fitting inside the jar; or in enameled flat pans with a suitable arrangement for keeping the fruit under the syrup. Surplus syrup may be used for future operations; clarified and used for packing fruits; used to flavor jellies or sold for soda fountain use. Unless otherwise mentioned, the gravity of the syrup is to be taken at the boiling point.

Fruits to be candied or crystallized must be under-ripe. Canned fruits, specially selected and treated, may be used. Fruits may be candied by the quick process as given for orange peel; provide the tank with a series of sieves on which to place the fruits. By the French process fruits are bleached in sulphur fumes from 6 to 12 hours before being placed in syrup; artificial color is added to the syrup at 28 degrees when necessary.

APRICOTS.

Remove the seed with a pitting spoon; place in warm water and bring very gradually to near the boiling point; as they float to the top; place in jars; pour over them 25-degree syrup; drain off in 24 hours; re-boil, and add enough sugar to make syrup 25 degrees again; pour over fruit; repeat the operation every day until 27 degrees is reached; then every two days until 31 degrees is reached; then every three days until 33 degrees is reached; then every four days until 36 degrees is reached; allow to remain six days, then wash in 30-degree syrup, place on trays and put in drying

room.

BLACKBERRIES.

Same as strawberries.

CITRON, IMPORTED, FOR MINCE MEAT.

Soak in several changes of cold water to remove salt; then candy same as orange peel.

CITRON, DOMESTIC, FOR MINCE MEAT.

Peel off the green rind; cut in 1-8th or 1-16ths, according to size; cut out all the seed pulp, leaving only the firm outside flesh; soak this in two changes of strong brine for 12 hours each; then freshen in cold water; place in cold water; bring to a simmer and cook until tender; then candy the same as orange peel.

CHERRIES.

Place in jars and cover with boiling 20-degree soup; in an hour draw off; add sugar to 24 degrees; repeat this every day until syrup remains at 24 degrees; then gradually increase 2 degrees at a time until 36 degrees is reached; then wash in 30-degree syrup; spread on trays and dry.

CRAB APPLES.

Same as pears.

NECTARINES.

Same as peaches.

PEACHES.

Drop the peaches in boiling water for a moment, then rub off skin; put in warm water, bring slowly to a boil, and skim out as they rise; place in jars and cover with a 25-degree syrup; then treat same as apricots.

PEARS.

Select small, hard, underripe pears; thrust a copper needle several times through the pear from blossom end to stem; peel the pears and scrape them; place in kettle with cold water; bring to a simmer and cook until pears are softened; place in jars and cover with boiling 20-degree syrup; in 12 hours reboil and increase strength to 22 degrees; then gradually increase to 36 degrees; wash in 30-degree syrup and dry on trays.

PINEAPPLE.

Peel, remove all eyes and cut in slices a half inch thick; place in jars and cover with boiling 16-degree syrup; in 24 hours reboil syrup and add sugar to make 18 degrees; repeat every day, gradually increasing to 36 degrees; then wash in 30-degree syrup; place on trays and dry; when dry, cut a half-inch hole through core. If intended for Wiesbaden fruit, cut in pieces of suitable size and treat same way, bringing to 33 degrees.

PLUMS, DAMSONS AND GAGES.

Take canned, unripe fruit which had the skin well pricked before processing; cut and drain off juice; place in jars, and cover with warm 25-degree syrup; drain and reboil to 25 degrees in eight hours; then gradually increase every day. When saturated to 36 degrees, wash in 30-degree syrup and dry.

QUINCES.

Pare and core, cut in quarters or eighths, according to size, place in kettle; cover with cold water, and bring nearly to a boil; drain off water and repeat; then place in jars and cover with cold 18-degree sryup, each 24 hours, draw off syrup, increase 2 degrees and pour back cold until 36 degrees is reached; wash in cold 25degree syrup and dry. If the syrup jells during the process, wash out with warm water and replace with fresh cold syrup.

RASPBERRIES.

Same as strawberries.

STRAWBERRIES.

Select firm, underripe berries, hull, place in jars and cover with cold 28-degree syrup, draw off and repeat with 28-degree syrup in 24 hours; then replace with 18 degrees, and each day increase 1 to 2 degrees; if berries appear to soften increase strength, if they shrivel, decrease; continue to 36 degrees, wash in cold 25-degree syrup and dry.

ORANGE PEEL.

Place the orange peel in cold brine (5 lbs. salt, 21⁄2 gals. water) in kettle and bring just to a boil; draw off and replace with cold water; bring to a boil; drain off and again add fresh cold water!; bring to a boil and cook until tender; place the peel in a wooden tank provided with a copper coil, and draw off in bottom, also with a grating at top to prevent floating. Cover with 12-degree syrup and turn on steam, keep the temperature just below 212 degrees; as the syrup evaporates replenish with 12-degree syrup; continue this until the syrup in tank marks 34 degrees; then drain off syrup; place the peel, concave side down, on sieves to drain; then place on trays, concave side up to dry; if it is desired to load the peel with sugar, pour syrup in each half before drying.

CANDIED FIGS.

Take small, underripe figs; prick the skin with needles, and thrust through several times with a large needle; place in water, bring to a boil and cook until tender; cover with 12-degree syrup and candy same as orange peel to 35 degrees; then wash in 30degree syrup and dry.

CANDIED GINGER.

Take imported green ginger in syrup and saturate to 34 degrees same as orange peel, and dry without washing.

CANDIED TOMATOES OR TOMATO FIGS.

Select small, sound, ripe, yellow tomatoes; scald and peel; place in kettle with half their weight of sugar and warm gently until the sugar is absorbed; then place carefully on trays to dry, sprinkling with granulated sugar from time to time; when perfectly dry pack with granulated sugar between each layer.