The evening times., 1900-07-14


NEW YORK. HALL & RUcKEL. tosoos.
this will cover 10 per cent Of the entire
German sugar production.
The fruits are first stemmed in ma
chimes provided especially fer the purpose;
then they are cooked soft IN a copper pan
IN order to free them from seeds and
skins by passing them through machines.
This cleaned fruit IS thickened by further
cooking and set aside in stoneware vessels
until needed. An advantage Of this storing
OF partially prepared jam is that the fac
tories can work unlnterrUptedly through
the fruit season and lay aside other work
fC4' a less busy time. This IS rendered
possible by the sterilizing OF the fruit by
cooking If time permits. the cooked fruit
is sweetened with clarified sugar. ifty-six
parts of sugar being used for sixty parts OF
fruit. This ratio varies however, as allow
ances must be made for acidity sweetness,
flavor. etc. In order that the Jam may re-
main soft enough which would be hinder
ed by a crystalliZing OF the sugar. after
ii is finished 10 per cent OF capillary siTUp
is added In addition to this warm pro-
cess for the manufacture OF Jam. there is
also a cold one. The warm process rem
ders possible the utilization OF unripe
fruit without causing danger 10 the health
Of the consumer The cold process is used
with ripe fruit This method preserves the
/ favor which is lost under high tempera-
| ture and high pressure. The use OF the
| word marm6lade in England is confined 70
! jams made OF oranges and lemons which
| are cooked with their thin skins. whose
I pectin changes the lam into a mass re-
| sembling jelly.
! ." Germany already manufactures So
| called apple butter and plum and pear
/ marmalade, especially in StTassburg. Cob
/ lenZ. and Metz. Most OF this does not
I however. deserve the name Of fruit marmE-
| lade. as it IS made from fragments left
Z over from manufacture Of dried fruit ana
I fruit wine. comparison Of English and
/ German wares VIII reveal the difference
/ The English marmalade is good fruit mush
] and sugar The German consists OF unap-
I petiZing fragments without any sugar. In
/ England, 10 per cent OF starch sirup Is ad-
! ded: in Germany 90 70 30 per cent with
/ its ingredients OF sulphuric acid deItrin
and gallisine. The Euglishman viii not
/ even use 10 per cent OF German watery p5-
! tatO sirup. as this Injuries the quality OF
/ his jam. He gets fine starch gum from
/ America. because II l. there made from
/ maize. instead OF potatoes: because there
| hydrOChloTic acid and oNslic acid ere used
| instead OF sulPhuric acid, and because the
/ American capillary sirup does Lot. Ike the
{
TilaI.rsHusIstsvs accordingly mostly Y FOOD
| Counterfeits and cannot win a place in The
| worlds markets.
Fruits suitable for shipment
Although ripe winter wares. especial
| iy apples. are most suitable FOR shipment
/ 10 EngL-EI. there is no need Of Germany
/ restricting itself to this one fruit L
would be no mistake TO send 10 England In
future all Of the proposed increased pro-
ducJion; for. irrespective Of the fact that
/ there can be 10 possibility Of overprodu--
ton in Germany. which nOw spends annu-
ally nearly SIS 47O 600 FOR imported Irlit
! the consumption of fruit IN the broad stra-
IA Of the population cannot be Increased by
compulsory measures. 4 change OF this
| kind must be gradual Nevertheless. Ger
| many has market in England where, as
neishbor state. it has advantages which
should enable II to compete with all other
countries Germany can easily win this
field; for. according to a statement OF the
German Consul General at London the
Berlin market throws that Of London en-
tiTely in the shade. The consul general es-
pccially advises that attention be given to
strawberries. raspberries. goose berries.
cUrTants. and plums.
" Sc long es England continues TO use
German untaNed sugar while the Germans
are compelled TO use taxed sugar. Il will
not be necessary for Germans to manufac-
ture finished marmalade as they can serd
across the channel their sterilized boiled
fruit as easily as they send their sugar In
this way. they can avoid the hostility OF
the English jam factories and the German
sugar tax as well.
" The jam industry promises to have a
favorable influence on fruit culture SINH
lar to that exerted by the sugar industry
L..
intelligent attention must be given to the
industry. the large fruit growers becoming
also manufacturers and the small ones
merchants If this be done. the fabrication
profit will n m also an increased suil
rproht But 90 accomplish this, il Is neces-
sary that Germany must produce pure. un-
adulterateC. and good wares, for no market
can be Won With any other sort. Germany
can do this as well as England. as the
science of jam fabrication lies not in Sc
cretS nor in machinery which cannot be
procured. but in energetic work with dis
tlnct object kept clearly in view
The introduction OF the jam Industry
II successfully accomplished will supply
many people with work throughout the en-
tire year In the manufacture of dried
fruit especially there Is much waste mate
rial, which. when fresh, can very advsnta-
geously be made into jam as il is partic-
ilarly rich in peetin. The increased man
ltactuTe CT fruit wine and frufS juice will
also be advantageous to the fruit industry:
likewise the production of non-alcoholic
drinks. jellies etc.
The German fruit industry is still IN
III portant: but if the German farmer can
ee induced 10 devote more energy TO this
Dranch OF MS business, as he did a few
decades ago in behalf of beet culture snd
the sugar industry. he can safely count on
securing profit which can be excaIIed in
no other way. Then Germany will be able
fearlessly to meet American competition in
frult and sugar