Goldsboro weekly argus. [volume] (Goldsboro, N.C.) 1885-1909, 1901-06-06
BRICKS OF FRUIT PULP.
Newest Additionto Pantry Stores
of American Housewives.
EXPERIMENTS ARE PROMISING

Upon a Novelty That Secretary Will
SON Says Is ExceIIent-Wiu Soon BE
Manufactured In Large Quantities
For Home Consumption.
Bricks made Of fruit pulps done up in
oiled tissue paper are the latest wrin-
kles Of Yankee ingenuity, says a
Washington special to the st. Louis
Republic. These bricks are reported to
be hard, compact and we'll nigh imper.
ishable.
California people have been expert
menting along this line for some time,
and the problem is almost solved. In a
little while there will be enough on the
market for home consumption, and aft
err that large quantities will be sent to
Europe.
"These fruit bricks retain their fresh
ness for a surprising length of time"
a y Secretary Of Agriculture Wilson.
''They are all but proof against deterio-
ration, being perfectly good and fit for
use Is months or two years after being
manufactured. About the consistency
of a soft gun drop, they are decidedly
toothsome, and, the pulp being mixed
with a large percentage of sugar, they
hold the flavor of the fruit admirably.
Fruit pulps are already being pre-
pared in this shape in France, and
though as yet we are not manufacture
ing them commercially there is every
reason to suppose that before long we
shall make and sell them in great
quantities to foreign buyers.
"We are a great fruit raising coun-
try, and an immense market invites
our fruit products abroad. AS yet we
have not taken proper advantages of
our opportunities in this direction, but
l have learned much lately on the sub
ject, and l have urged successfully up
on congress the ACCESSIBILITY Of increas-
ed appropriations for pushing our fruit
trade in foreign countries"
Strawberry bricks, raspberry bricks,
plum bricks, currant bricks and goose
berry bricks will soon be on the market
for domestic consumption as well as
for export. Being almost like fresh
fruit and readily utilized by the house
wife for pastry and other desserts,
they are sure to earn quick popularity.
Furthermore, their cost will De very
moderate, manufactured as they will
be in great quantities at the fruit
growing centers and wrapped simply
in oiled ape SO as to avoid the ex-
pense of cans or other receptacles.
Not long ago a London firm of whole
sale dealers in American products sub
mitted to the British war Office a num-
Der of specimens of jam bricks for the
use of the troops in South Africa,
pointing out the saving hat would be
made in freight by substituting oiled
paper for glass jars, crockery pots or
tin cans. The proposition was rejected
because it was declared and admitted
that the solidif1ed preserve was not yet
in all respects perfect.
A vast development is taking place in
California and elsewhere in the United
States in the manipulation of fruit
pulps and jams. With a due proper
tion of sugar these pulps can readily be
worked into bricks, for the drying of
which the climate of the west coast af-
fords most favorable conditions. One
need not be very old to remember how
housekeepers used to pride themselves
upon the stiffness and tirmness of their
damson or cherry '~'freezes," which
could be stamped out in fanciful forms
with a pastry cutter and were not even
sticky to the touch. Those were due to
careful boiling to exactly the right
point after processes of putting the
fruit through fine sieves and bringing
the sugar f0 and And this worry
thing on a wholesale scale is what
American jam boilers are trying hard
to accomplish.
In Great Britain especially there is a
great opening for American fruit pulps
and jellies. The English indeed are
the largest consumers of such sweets,
and it has been said hat jam rather
than beef is in truth their national
dish.
1t is an interesting fact that 100000
tons of jam, containing 225, 900 tons of
sugar, the balance fruit pulp, are man.
ufactured annually in England. The
fruits are deprived of their stems in
specially constructed machines, after
which they are cooked in copper pans,
freed from seeds and sweetened with
clarified sugar. This is known as the
warm" process, adapted particularly
for the treatment of unripe fruits. For
ripe fruits to preserve the flavor a
"cold' process is employed.
H~onoring Nine. Cronje
A half centime subscription was
started in Paris last year to be devoted
to q testimonial in the shape of a med