The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1897-07-28
FACTS FOR FARMERS.
Helpful Suggestions For the
Agricaiturists.
HINTS THAT ARE INTERESTING
Some Coco Advice for the KurAIIsts-A
Budget of knowledge That May
Prove Beneficial.
Crr.ialllrInr FruIi.

In reply TO an inquiry, the Pacific
Rural Press says:
I'VE do not knos OF any satisfactory
publication covering the details OF such
manufacturing. There is very much
that can only be learned by experience
and constitutes the trade secrets OF
manufacturers. The general theory,
and an outline of practice, was recently
given by J. ]. Pratt OF the Yuba City
cannery, as follows:
The theory is to extract the juice
from the fruit and replace it with sugar
syrup, which, upon hardening, pre-
serves the fruit from decay, and at the
same time retains the natural shape
Of the fruit. All kinds OF fruit are
capable Of being preserved under this
process. Though the method is very
simple, there il certain skill required
that is acquired only by practice. Sew
eral successive steps in the process are
as follows:
First, the same care in selecting
and grading the fruit should be taken
as for canning; that is, the fruit should
be all of one size, and as near the same
ripent IS as possible. The exact degree
OF ripeness is of crest importance,
which is at that stage when fruit ID
best for canning. Peaches, pears, etc.,
are pared and cut in halves, as for can
ming; plums, cherries, etc, are pitted.
The fruit, having thus been carefully
prepared, is put in q basket, or q
bucket with perforated bottom, and
Immersed in boiling water. The object
OF this Is to dilute and extract the
juice of the fruit. The length Of time
the fruit is immersed is'the most i'm.
portant part OF the process. If left toe
long it is overlooked and becomes soft;
II not immersed long enough, the juice
IL not ftioiently extracted, which pre-.
vents perfect absorption Of the sugar.
After the fruit has been thus
scalded and allowed to cool, it can be
assorted as to softness. The next STEP
is the syrup, which is made OF white
sugar and water. The softer the fruit
the heavier the syrup required. Or.
dinarily about 10 deg, Ballings
saccharometer, is about the proper
weight for the syrup.
THE fruit is then placed in earthen
pans and covered with the syrup, where
it is left to remain about week. The
sugar enters the fruit and displaoei
what juice remained after the scaling
process.
1.-THE fruit now requires careful
watching, as fermentation will soor
take place, and when this has reached
a certain stage the fruit and syrup are
heated to boiling degree, which
checks the fermentation. The heating
process should be repeated as often al
necessary for about six weeks.
1.-The fruit is then taken out of the
syrup and washed in clean water, anC
it is then ready to be either glazed o.
orystallized, as he operator may wish
II glazed, tn fruit Is dipped in thicl
sugar syrup, and left to harden quick.
in open air. II it is to be crystallized
dip in the same kind of syrup, but il
made to cool and harden slowly, thu
causing the sugar which covers tn,
fruit to crystalline. The fruit is nov
ready for shipping. Fruit thus pre-
pared will keep in any climate anC
stand transportation.