The Washington herald., 1909-02-28
MAKES GLACE FRUITS
French Manufacturer Tells
the Entire Process.
SYRUP THE CHEF FACTOR
Coed Fruit. just Ripe, First Re-
quisife-Treafed with Sulphur to
hiII Germs and Bleach Product.
Subjected TO Repeated BoiIinss In
Concentrated Syrup.

Many Wsshingtouians have wondered
about the process OF preserving the
French glace fruits. so common in the
Partisan shops and now coming into
vogue IN our own candy stores While
they are costly in this country they are
not go IL Paris. and the bureau Of manu-
facturers has recently received from Con-
sui General H. L Washington AT Mar
seiiles a description Of the process in
volved in the preparation Of these fruits
fer the trade
The information is from one OF the
largest manufacturers in the South Of
France and tells how the fruit is pre-
served in large quantity
Most Of the French fruit preservers
consider the fruits Of Provence superior
10 al others. but I have manufactured
Provence fruits IN New York. and Ameri-
can fruit as wei. and find that the latter
are little II AT all. inferior 70 the for
mer- The cherries Of California are al
least as good in quality as the French
varieties.
We manufacture more cherries than
any other fruit. the demand for this fruit
being almost unlimited in the United
States. We have shipped as much as 80
tons Of il 10 that country 10 one year.
We have even obtained better results
with the American cherries than with
those Of domestic growing You have
also in California very good varieties
or apricots suitable for glacage
The principe defect Of the California
fruit IS that 1t frequently contains 700
much water, bat I do not think this de-
feet would prevent the manufacture Of
glzce fruits IN California or elsewhere IN
the United states. II California growers
would graft on their trees the apricots
from the vicinity of Csrpentras, Prov
ence. IL would obtain good results.
Kinds of Fruits Used.
The fruits must be Just ripe. If they
are too ripe they cannot be vel pre-
pared on account OF their softness. and Il
they are green they have a bad appear
ance. We buy fruit throughout the whole
OF Southern France; we sometimes buy
cherries even as Tar North as Dion
Cherries. apricots. greeagages. fgs. pears
and almonds are the fruits principally
used.
When the fruit IS received our FIST care
is 20 treat il with sulphur. this In order
TO improve its appearance and 20 destToy
any microbes possibly lurking IN Il
There are two processes employed FOR
this purpose The one commonly used
is TO expose the fruits in cases OF small
baskets IN a small room about two meter:
$50 feeO high. which is flied with fruit
in buckets We then insert a jal
about two 20 Eve kilos Ckilo equals ..
pounds OF sulphur according 70 the
quantity OF the fruit For a room con
tanning three TO four tons We put FIVE q
six kiIos o. sulphur II there has beer
much rain. and the fruit consequently 4
soft, the sulphur must be used and NOR,
in the case OF hard fruit TIE idea :.
10 secure complete inpregnation OF th'
fruit by the sulphur. which also has TIT
effect OF bleaching the fruit.
The second method is not often used
and consists OF treating the fruit with {
solution OF 90 grams C05 Ounces) o.
pure sulphurous liGuefed acid TO 100 kilO
1 OF water. The water thus strongly iTu
! pregnated with the acid IS used 70
bleaching the fruit. which is placed 70
/ that purpose in jars, into which the solu
I ton is then poured According 10 n
I quality OF the fruit. We leave Il expose,
/ for two or ten hours 70 the action OF III
/ Ilquid We leave apricots one or twl
/ hours only. but cherries would remain
! from night 10 morning. The same result
are obtained in the United States Wit
sulphate of line.
The fruit Is then placed IN clear waite
/ for two or three days. the water beinl
/ frequently changed during that time. az
ter which Il is considered sufficient,
/ bleached. We then place 1t IN steau
kettles and boil Il for ten minutes q
one hour according 10 the hardness OF III
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