. The Canadian horticulturist. Fruit Growers' Association of Ontario; Fruit-culture. FRUIT PULP. N view of the excell- ent demand this sea- son for this article in Great Britain, and the efforts having being made by a committee appointed by our Asso- ciation to make exten- sive trial shipments of raspberry pulp, our readers will be inter- ested in the following from the Agricultural Gazette c New South Wales. Pulping is a very simple and efficacious method of preserving fruit for storage or transit, to be convert- ed into jam at some later date. When one considers the thousands of tons of frui
. The Canadian horticulturist. Fruit Growers' Association of Ontario; Fruit-culture. FRUIT PULP. N view of the excell- ent demand this sea- son for this article in Great Britain, and the efforts having being made by a committee appointed by our Asso- ciation to make exten- sive trial shipments of raspberry pulp, our readers will be inter- ested in the following from the Agricultural Gazette c New South Wales. Pulping is a very simple and efficacious method of preserving fruit for storage or transit, to be convert- ed into jam at some later date. When one considers the thousands of tons of fruit that literally rot and are wasted in these colonies simply from lack of the adop- tion of such simple process as pulping, one is apt to accuse the Australians of being neglectful of their opportunities. If a good class of pulp were placed on the London market instead of letting your fruit rot on the ground it would give you a very remunerative return. Now, I am not going into figures; I will leave that to a more mathematical pen, and a head better fitted to statistics to convince you of this fact. All I say is it will pay, and pay well, as some of the more enterprising Australians have shown. The fruit is gathered in the same condition as for canning (that is, firm, yet ripe and sweet) ; at the same time there is no waste, as the over-ripe. Fig. 1587.—S. vulgaris Louis Van Houtte. fruit may be used as well. All the stone fruits are pitted and placed in a steam-jacketed kettle, a little water added. The whole mass must be constantly stirred, no sugar being added. Now, the most essential thing in pulp- ing is the cooking. The old theory of cooking merely for the expulsion of the air has exploded, and we find that the pulp must be cooked for such a time as to kill all germs of fermentation. Immediately the pulp is cooked it is placed in tins and the caps soldered down, care being taken to fill the tins to the brim, the size of tins generally in use being lolb. tins, these bein
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