Characteristics Of Evaporated Fruit

In properly evaporated fruit there fe no loss of pleasant or valuable propertics, but an actual iucrease of fruit sugar, from the fact that evaporation is essentially a ripening procese, the development of sugar ranging from ten to twenty-five per cent. in ent fruit?, as determined by chemical analysis. lnstead of a retrograde transition awaiting our really unsurpaesed fruits, berries and vegetables at their full stage of ripeness as they emerge from the laboratory of nature, we have in the use of the evaporator a culminati#n of the same organic forcea, and in a few houra the juices which heretofore evolved, formed and perfected in the fruit, but which, after this climax of perfection, become the vehicle of decay, are quickly maturated and maximum develöpment of sugar secured, and the water ■pure and simple evaporated, the change being analogous to the transition of the grapo to the sweeter raisin, or the acid green apple to ripenesa, with corrc3ponding delicacy. The cell structnre remaina unbroken, and the article when placed in the rejuvenating bath of fresh water return to their original form, color and ennsistency. Thus, a few ounces of pumpkin flour make a sauce or custard at all seasons, nor can an expert distinguish a pie or pudding of evaporated apples from that made from fresh fruit by sight or taste. UNIVERSAL ADAPTA.TION. To enumérate the list of articles ïat may profitably be evaporated, md their season thus indefinitely prooaged, would constitute a complete italogue of farm, garden and orlard product?, as well as to anticilate the wants of all cli mates and eople, and contemplates an end to a a3te of food-wealth that representa nc-half the sustenance of man. üound potatoes, sweet potatoss and quash are itcproved by evaporation. weet covn, parsnips, carrots, green eans, peas, tomatoes and rhubarb re ea'sily added to the year-round uxuries. The manufacture of evaporated 'ruit by the individual farmer and rchardist has popularized the indusry, the future of which it woulu be ifficult to even anticípate. With an pparatus of universal adaptation, nd suited to the wants of the large or sniall orchardist and family management, the business Í3 made both remunerative and pleasant. Few íp.rm implemeuts can be so continuously employetl, beginning with the early summci berries, vegetable and f ruits.extending its usefulness through the winter upon the fall crops, the daily wasting product of the farm suggesting its use and inculcating the maxim " it is not what we make, but what we savo that accumulates weakb."