CRYSTALLIZED FRUIT. Use fruit prepared by the preceding processes in 36-degree syrup. For the large fruit, remove from the syrup and drain on sieves; then wash off all syrup with warm water. For the small fruits, drain off the syrup and wash with warm 10-degree syrup. Place fruit on trays and dry; the surface must be entirely dry and not stick to fingers when handled. Have a box of suitable size containing a stack of tinned copper sieves 11⁄2 to 2 inches apart; lay the fruit on these sieves, the larger pieces singly and the smaller in layers 2 or 3 deep. Make 33-degree syrup (it must be exactly 33 degrees at 212 degrees F.), cool and cover the fruit, allow to remain 6 to 12 hours, or until the fruit is covered with sugar crystals of sufficient size; then drain off syrup and dry fruit on sieves. WIESBADEN FRUIT. Take fruit saturated with 33-degree syrup by same process as candied fruits; pack in tall pint jars and fill with uncolored, hot 32-degree syrup, which has been boiled with acetic acid or cream tartar. Seal jars and sterilize one hour at 190 degrees. The French and German Wiesbaden fruits are bleached with sulphur at the first operation, then colored artificially if required. WIESBADEN FRUITS, MODIFIED PROCESS. Use a tilting jacketed kettle of 5 gals. capacity or less. For canned raspberries, strawberries and blackberries cut can and drain. off juice; use sugar in proportion of 1 lb. to 1 lb. of drained berries. Make the sugar into 38-degree syrup, boiling with acid, place the fruit in and give a very gentle boil for one or two minutes, dump in pan and set aside 24 hours; then drain off syrup; add sugar to 30 degrees (cold, place in kettle, berries and syrup; bring to a boil and add enough sugar to make syrup 33 degrees (hot); then turn in pan for 24 hours. Then pack the fruit as nearly solid as possible in fruit jars, reserving the surplus syrup for next operation. For all other canned fruits turn juice and fruit in kettle; add sugar enough to make 20 degrees syrup; bring just to a boil; dump in pan and set aside 24 hours; then drain off syrup; add sugar to make 25 degrees, boil and pour back on fruit; next day add sugar to 30 degrees; next day to 35; next day drain off syrup and pack fruit solid in jar; then cover with hot 33-degree syrup boiled with acid. Seal tops and sterilize one hour at 190 degrees. Process for fresh fruit (except berries); prepare fruit and place in kettle with cold water; bring to a boil; cook until tender; make syrup up to 20 degrees, and proceed same as with canned foods. For fresh berries give a little longer cook in the syrup than for canned fruit and handle the same. COLD PROCESS. Fruits for this process must be fully ripe and moderately soft. Proceed as directed under candied fruits; do not cook the fruit Make the syrup 2 degrees less than directed there, and make from cold water and sugar by agitation; saturate the fruit up to 33 degrees, adding the sugar and dissolving by agitation each time. The syrup may be made by heat, but must be cooled to 100 degrees or less before pouring on fruit. The operation must be carried out in a cool place. Fruits by this process are adapted for packing in cordials or brandy. SUN-COOKED PRESERVES. This operation is best carried on in a glass house on the roof, or in an ordinary hot house. Place selected ripe fruit with an equal weight of sugar in the jar or tumbler in which it is to be sold. Do not cover, but protect from insects by, netting. Expose to the direct rays of the sun for a week or ten days until it thickens and partly jells; then seal the package and label. Do not use larger than an 8-ounce tumbler; 4-ounce is the preferable size. strawberries are especially fine made by this process, and currants compare favorably with Bar-le-Duc. PURE SUGAR AND FRUIT PRESERVES, MACERATION PROCESS. Cook in tilting jacketed kettles. Provide a sufficient number of earthenware crocks or enameled pans of a capacity to hold 30 pounds (15 pounds fruit, 15 pounds sugar) for two days run-also a number of 1-inch by 1-inch wooden strips a trifle longer than the diameter of the crocks or pans, to use in stacking. Place 15 pounds prepared fruit mixed with 15 pounds sugar in pan and allow to remain 6 to 12 hours, or until the juice of the fruit has dissolved the sugar (with very dry fruit it may be necessary to add a little water, one or two ounces to each pan to start the juiec); then place in kettle and cook with little or no stirring until syrup drops in jelly from paddle. Dump in pan and set aside for a few minutes; then stir and set aside until- cold; stir again and transfer to package; sterilize 1-pound jars 1 hour at 190 degrees. HOME-MADE STYLE PRESERVES. Proceed same as for maceration process, using three-quarters of a pound of sugar per pound of fruit; place in kettle and simmer gently until fruit is soft. Do not cook down; the syrup should be quite thin; divide the fruit among the jars; fill with syrup; seal and sterilize 30 minutes at 212 degrees for pints, and 1 hour for quarts. Use the ordinary "Mason" or similar family jar for this quality. HOT PROCESS. If from selected fruit and carefully cooked in small kettles, makes high grade for small packages; if from good fruit and cooked in 30 to 60-gallon kettles, makes high grade for large packages; if poor fruit cooked in large kettle is adapted for storing in halfbarrels or barrels for use in apple juice and glucose goods. Sterilize the glass goods: 1-pound, 45 minutes at 190 degrees; pints, 45 minutes at 190 degrees; quarts, 90 minutes at 190 degrees. Before filling in packages place on cooling table, and if for glass goods allow to set; if for large packages, cool to at least 160 degrees. Under-ripe fruits will present the best appearance; ripe or over-ripe will give the best flavor. Observe the same precautions in bleaching and hardening as given under canning of respective fruits. In using canned food cook only half the can liquor. Apricots.-Same as peaches, without paring. Crab Apples. Take ripe crab apples; wash, place in kettle and cover with boiling water; simmer until skin comes off readily; then drain off water and remove peel; with a small-bladed knife cut out core from blossom end; do not remove stem; for each one hundred pounds prepared apples take 50 pints water and 125 pounds sugar; place in kettle, bring to a boil; then drop in apples and cook slowly until syrup marks 33 degrees. Blackberries.-Cap the berries and wash if necessary; place in kettle with an equal weight of sugar; turn on steam and cook, without stirring, until syrup marks 33 degrees. Cherries. Stem and pit red cherries; add an equal weight of sugar and put in kettle with the juice saved while pitting; cook until syrup marks 33 degrees. Citron, Domestic.-Prepare same as for candied citron; take of this, as it comes from the alum bath, 100 pounds; cover with 121⁄2 gallons 25-degree syrup and cook down to 33 degrees; add the juice and yellow rind from two dozen lemons and one-quarter pound thinly-sliced green ginger root. Damsons.-Same as plums. Dewberries.-Same as blackberries. Gooseberries, Green.-Run through a dry fruit cleaner and blow out chaff leaves. To each 100 pounds add 125 pounds sugar and 5 gallons water; cook slowly until syrup marks 32 degrees. Gooseberries, Ripe-Blow out chaff and leaves, and for each 100 pounds add 100 pounds sugar and four gallons water. Cook slowly until syrup marks 33 degrees. Nectarines-Same as peaches. Peaches-Cut in halves, remove stone, pare and cut into pieces of desired size; to each 100 pounds add 100 pounds sugar and onehalf gallon water (or more if peaches are hard and dry); turn on steam and cook until syrup marks 33 degrees. Pears-Select hard pears, peel, cut in quarters or eighths; remove stem and core; place in kettle; cover with cold water, and cook until tender; then add 100 pounds sugar for each 100 pounds pears; add to kettle and cook until syrup marks 33 degrees. Cook soft pears same as peaches. Pineapple-Peel, cut out all eyes and cores, cut pieces of desired size; place in kettle with equal weight of sugar, and cook very slowly until syrup marks 33 degrees. Plums, Damsons, Gages, etc.-Stem; place in kettle and for each 100 pounds add 100 pounds sugar and two and-half gallons water; cook until syrup marks 32 degrees. Quinces Select ripe quinces; pare, core and cut into pieces of suitable size; place in kettle and cover with cold water; bring to a boil; then draw off water, cover again with cold water, and bring to a boil; then proceed as above directed and cook syrup to 33 degrees. Raspberries-Cap and clean the berries; place in kettle with an equal quantity of sugar; bring slowly to a boil, and cook syrup to 33 degrees. Strawberries-Same as raspberries. Tomatoes, Green-One hundred pounds green tomatoes; three dozen lemons; 50 pounds sugar; one-half pound green ginger root. Slice the tomatoes, slice the lemons and remove seed; slice the ginger thinly; place the water in kettle and add all the other ingredients; turn on steam and cook slowly until syrup marks 32 degrees. Tomatoes, Ripe-One hundred pounds ripe tomatoes, two dozen lemons; 100 pounds sugar, one-half pound ginger root. Select very small, firm, ripe tomatoes; scald and peel; slice the lemons and remove seed; slice the ginger thinly; place all in kettle, and cook gently until syrup marks 33 degrees. Tomatoes, Yellow-Same as ripe tomatoes. APPLE JUICE. Apple Juice is "the thickener" used to improve the consistency and reduce the cost of pure sugar and fruit goods, and with an admixture of glucose is the base of all "compound" jams, jellies and preserves. Under normal conditions it is obtained most cheaply from dried or evaporated skins and cores, turned out as a by-product by nearly all concerns evaporating apples, and is termed "apple waste" or simply "waste." As a rule, the further north, or the greater the altitude in which the apples are grown, the greater the jelling power they possess. Sour or tart varieties of apples, harvested before they are entirely ripe, contain this principle in a more readily available state to a greater extent than sweet apples. Juice made from the waste of sweet or over-ripe fruit may be improved or developed to a certain extent by adding, in the kettle when boiling down, a small quantity of jelling acid, or old jelly. The lighter and brighter the waste, the lighter and brighter the resulting product. The finer and firmer the flesh of the waste, the clearer will be the product. In purchasing waste preference should be given to that recently made and containing a fair proportion of peelings from light-colored varieties of apples; the cores and the flesh side of the skin to be as little discolored as possible and altogether presenting a bright, clean appearance. When a portion of waste is soaked in cold water for a period of 12 hours the pulp should remain firm, and not become soft and mushy. A little experience will enable one to distinguish the difference between waste made from properly ripened and that from over-ripe fruit. It is very difficult, if not impossible, to economically make clear, brittle, sharp-breaking jelly from over-ripe waste. When waste is received at the factory sample it thoroughly and if it does not run with a reasonable degree of uniformity either remove it from the packages and mix, or the packages containing the same grades be placed together and the cooker be charged with the different lots in proportion; do this in order to have the juice run uniformly as long a time as possible. When installing a plant it is advisable to provide cookers and press rather in excess of the proposed capacity of the plant; the initial cost is but little more, and, if at any time found necessary, the setting up of additional kettles will greatly increase the output without the delay and extra cost involved in replacing the press and cookers. Cooking-There are various methods of cooking waste, among which may be mentioned the diffusion process, a modification of the method used to extract sugar from cane and beets. This produces a fine juice, but is a complicated process requiring cumbersome and costly apparatus with close attention to make it at all successful. Vacuum pans, while they turn out a good, clear juice and do not Occupy so much room, are also costly and require skilled attention. The steam percolation system, whereby the soaked waste is placed in a conical copper percolator and the juice forced out under steam pressure, is open to objection on account of cost and the danger of waste, depending on the style of cooker and the use to which is quite likely to happen if the operator gets in a hurry. Probably the best method is the one employing a cylindrical horizontal, copper boiler, slightly elevated at one end (say 1 ft. for a 6-ft, boiler) and |