The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1906-01-31
Crystalized Fruits.


except orange wine, which seemed
very great oversight, this being the
leading product of south Florida.
There are so many nice things can
be made from CITRUS fruits. Pre-
serves, marmalade, jam, jellies, cider,
vinegar, crystallized fruit, extracts,
favOrngS. etc, some or all of which
could be done on a greater or less
scale, paying handsomely, and utiliz-
ing large part of what is now a
loss to the producer The time must
come when this will be DONE There
are doubtless small fortunes in what
is now wasted
Under the promise this would be
embraced in a supplementary list, we
began to prepare an exhibit. 1t was
early in October. We found the fruit
not ripe enough but thought perhaps
we might learn something by trying
it before cOlOred or full ripe. Gather
ed a few dozen oranges, pairing the
thin outer skin off with sharp knife,
dropping each fruit after pairing, in
a vessel of water-just here we learn
ed little. When perhaps dozen were
thus put in water we noticed they
cracked or split in short while, so
balance were put in vessel without
water and none split. The fruit is
then quartered from stem to bud, then
with sharp knives cut out the core,
shake out the seed, leaving the pulp
Now carefully squeeze by hand the
juice from each piece. We think
this necessary unless the juice is
wanted for other purposes. Be care
full as peel will break easily, drop all
in good sized cooking vessel, porcelain
or enameled ware. fill with cold water.
let come very slowly to a boil pour
off water and repeat this process 3
or four times, there will now be but
little bitter taste left.
Use quite a pound of best white SUI
gar to each pound of fruit, it having
been weighed just after squeezing
out juice, put plenty water in and dis
solve sugar, boil slowly till fruit
is tender and clear and syrup is thick
remove fruit, place in jars, pour over
syrup if for preserves, screw on top
or seal with strong paper and will
keep indefinitely.
We retained about One-third of the
fruit in the kettle and cooked as long
as we dare not to ScOrch, then remOv-
ed each piece, rolled in sugar, placed
i'm dishes, not touching, and set in sun
for 8 or 10 days. each day roll the
pieces in sugar letting all adhere that
would, very little would stick after
three or four times, after this scarcely
any. We packed i'm pasteboard box
and later put part i'm glass jars for
exhibition. Was very fine, firm, clear,
dry, light i'm color and delightful in
flavor. We had dropped asfew pieces
of ginger in the kettle, which impart-
ed a very fine flavor to the syrup, but
scarcely any to the fruit; think would
be better to bruise the ginger. Tie in
little cloth then drop in the mass
while cooking. We intended making
up in various ways the different fruits
of this family, but found no mention
of such given i'm the fair lists so went
no further Many who examined and
tasted these, pronounced it very fine,
delicious i'm taste, beautiful in color
and appearance; superior in flavor to
any similar goods seen.
Grapefruit, lemons and Kumquats
prepared in this manner are very fine
The expense is not great, though it
requires close attention in the cooking.
But we can afford some trouble for a
thing so good. The pretty little
Kumquat makes a most delicious and
inviting preserve or candied fruit.
We think there is good profit to be