The Washington herald., 1909-02-28
MAKES GLACE FRUITS.
Continued from Page One.

MAKES GLACE FRUITS.
Continued from Page One.
fruit; il must be brought to such a state
that the sugar syrup about to be applied
may penetrate readily into il.
After the fruit has been boiled. We be
gin the sugar process. The fruit IS re
moved from the water and drained for
ten 20 twenty minutes. then placed IN
earthenware jars containing a certain
quantity Of sugar syrup. Some manufac-
turers use sugar al twenty degrees
Baume concentration. some az twenty
FIVE degrees. and others at twenty-eight
degrees This IS a question OF personal
appreciation and depends also on the
condition Of the fruit. II the cherries
appear soft. we make the syrup more
concentrated. II they are hard. We use il
al fifteen 10 twenty degrees cOnCenTa-
ton.
The contents OF the Jars are enptied
after a few hours into steam kettles con-
tanning sugar syrup. BY boiling. part OF
the syrup evaporates and IS replaced by
an equal quantity Of syrup in order 70
preserve the percentage Of syrup and
fruit. The fruit is left in the Jars for
one day. and is again boiled In the ket-
ties on the second day. then remaining in
the Jars for two DAYS. After the second
operation the fruit remains in the jars
three DAYS. and 30 on for Eve. six. or
eight boiling operations. the interval be
tween being longer each tine. the fruit
sometimes remaining from six 10 eight
days before the final boiling.
o.oL 0rrr@s~~~ % e-~--r--, ~. 4o-~r~
tration is made greater. The application
Of the sugar should not be done hurried
ly. otherwise the fruit. instead OF ab-
soTbi1g the greatest possible amount OF
sugar. VIII shrink and become corded in
the interior, thus spelling II appearance.
Il is 70 our interest 70 apply the largest
possible quantity Of sugar. as the more
syrup the more the fruit contains the
greater our profit
We boil the fruit az Least SIX or eight
times. according 20 the size. the opera
tons covering q period OF az least six
weeks. during which time II absorbs the
largest possible quantity OF syTup. At the
final boiling the syrup concentrated 20
thirty-flve degrees Baume. and after this
operation we regard the fruit as capable
Of being kept for long period We have
known Il 20 remain in good condition
for two or three years However. Il kept
too long the appearance suffers. though
the eating qualities remain unaltered
After the final boiling the fruit is allowed
10 remain IN the highly concentrated
syrup. in a cool place. not too dry nor too
damp. and Of even temperature. At this
stage the fruit is known 70 Us as fruit
confit-"
Preparing Fruit for Market.
On receipt OF an order from a client.
a sufficient quantity Of the fruit IS re-
moved from the Jars and drained Of its
syrup This is done by placing It in
willow baskets and allowing the syrup
10 drain through the openings OF the
baskets. We now proceed 10 the opera,
tien OF glacage. which is the final stage Of
the preparation Of the article for the
market.
For this operation the fruit. drained OF
It's syrup. is placed in a solution OF pure
concentrated sugar, at about fOrty-five
degrees Baume concentration While K
Is in this solution We change the nature
Of the liquid by an operation known to
Us as the '-mssse." This consists IN rub
bing one side only OF the inside Of the
kettle with q piece Of wood about feet
long BY IL inches thick. as a result OF
which the syrup at that point becomes
chemically changed and turns white
The fruit IS then brought into this white
liquid. where it remains for a few min
utes only. X is then removed and placed
on iron grills. The coat Of sugar re-
air The fruit thus prepared is known
as fruit glace." and can be Immediately
packed in boxes for the market.
When the fruits are intended for ship
ment to points beyond the equator, 1t Is
necessary. in order to render them more
durable. 70 submit them 70 a further
treatment known as "crystalIization. %
The fruits are taken and placed in a dry
oven at sixty degrees centiKrade. and at
the end OF one CT two days are placed in
receptacles Of iron, known TO US as can
dissOirs-" While here we pour on them
syrup at thirJy-five degrees centigrade
and place the 'candissoirs'' In hot oven,
where they remain for about twelve
hours. At the end Of that tine. under the
action Of the heat, the sugar syrup forms
small crystals on the fruit, and then,
when We see that the capitalization IS
sufficient. We empty the syrup. and after
a few hours the fruits are dry and ready
for shipment, being then known as fruit
crystallises-
Use of Glucose Essential.
We use a good quantity Of crystaIIized
sugar, costing at present about 81 to IS
francs per 100 kilos (frsnc equals 1s.3
cents, and require 100 lilos OF It to make
the same quantity Of fruit. As TO the re-
bate allowed by the French treasury on
sugar, would say that this IS
less important to US than Is generally
thought The rebate amounts &c = francs
per 10 kilos. But supposing 100 kilos OF
fruit to contain 90 kilos Of sugar. We should
IN theory receive 125 francs rebate there
on IN actual practice. however, owing
20 the chemical change :n the sugar ef-
feeted by the boiling. and the presence OF
the glucose. which Is essential, the fruit
actually contains only % kilos OF true
sugar per 100 kilos. and It is, of course. on
the true sugar alone that We receive the
rebate. This fact and the heavy expenses
for experts at the custom-hcuse ex-
plains why We really benefit very little
from the rebate system
We have found It very difhcult. q not
impossible. to make these fruits without