Abstract

                                The mango fruit is admittedly the best of all fruits. Containing the vitamins necessary for proper nutrition, the fruits may be eaten in plenty. There is a method of drying the fruit juice by which surplus fruits could be utilised during seasons of plenty. This mango fruit-preserve has many virtues of the fruit. There is no satisfactory device known to garden-owners for preserving the fruits, but the fruit juice can be, by a cheap process, dried and kept over two years without undergoing deterioration. Very few, in the circars, take to this business, and most garden-owners allow their surplus pro- duces to rot in the market, or to be disposed off at a loss. As a subsi- diary occupation in the mango season, the manufacture of the preserve can be taken up and if possible exported with profit. The mango juice preserve compares favourably with foreign jams, jellies, and other inuch advertised preserves. The author studied the preparation of the juice practically, with a view to find how far it would pay him and since the results were promising, he ventures to publish this. note, so that the method might become known to a wider circle.

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