The tri-weekly standard. [volume] (Raleigh, N.C.) 1866-1868, 1867-07-16
DRIED FRUITS.

We oive below a circular letter from
q Pbiladelpha firm in regard to the
t.u;t trade. This season. Prices will rot
Le so lar~c this season as last, but with
the larue crop that we will probably
have, it will prove great source OF III
come to the country. We advise our
people to save every pound OF fruit they
possibly can.
PHILADELPHIA, June 18th 1867.
Trade in Domestic Dried Fruits,'
within few years, has grown to vast
magnitude, and enters into the business
calculations of almost every farmer and
merchant in the entire country. Prior
to the late war, the South, particularly
the States of Virginia, North-C Carolina,
Tennessee, and Northern Georgia, were
the principal sources of supply, OF what
is termed in the large markets, South
I'm fruit Owing to the general pros
tr9tion of all business interests through
tie South, caused by the war, the tar
mers and producers in almost every
Southern State are now turnlng
their attention to the business OF
drvinm fruit, rs a source Of income
engaged in this business Of the best
method OF preparing their fruit for mar
ket-to make it most saleahle, and to
bring the highest prices, the following
suggestions are made: First i'll regard
10
PEACHEs.-Whether peaches are peal
I'd o, Mnpealed, don't wait for the fruit
to become perfectly ripe and mellow,
IcranSe in this case, they will dry dark
il color, and while ripe peach is in
intrinsicaliy better than hard one yet
the demand among the buyers is uni
vcrsally for 5yigit co3ored peaches,
whether pared or impaired. And in re-
gard to pared peaches, not only is
bright color essential for ready sale at
highest prices, but they should be cut
as fine as little care and patience will
allow. Instead ofcutting a pared peach
into halves or quarters, by cutting into
ten or fifteen "guarters," and taking
pains in regard to proper ripenesss of
the fruit it will dry quicker, and be
made far more saleable. To draw a
comparison between the pared peaches
OF the Eastern shore of Virginia and
Georgia. lin both of which States they
prepare bright and fine cat pared
peaches,) with the pared peaches Of
North Carolina and Tennessee, from
which States the pared peaches gener-
ally come to market, coarse cut and
dried from peaches too ripe, it is only
necessary to state that for the last two
years. Virginia and Georgia pared
peaches have brought prices one third
higher than has been realized for
N"rth-Carolina or Tennessee pared
teaches. All this can be ohriated by
rarr and pains.
The rule Of color will apply to unpar-
'd peaches as well as to pared, but is
rvvrsed entirely in regard to cut. I'm
Jared peaches dried in halves, sell much
better than when mixed with quarters,
or when entirely quarters Care should
ne taker i'll drying impaired peaches to
select line, large fruit, as the demand
always runs for large, bright halves
II II dried III kilns or ovens, don't let
them get burned, and in packing for
market let them get thoroughly cool
Ii@ iH@ "fy before shipping. Don't mix
ulGt'eh' :. qualities in the same package,
as @;,' IL Is Always discovered, and the sale
w VIII tha ne t based upon the poorest quality
f.n;, DN,En led APPLES. Select good, sound |
th' n"i'' not ripe to mellowness. Pare
amJ d'n 1n, rit;'n' take the cores entirely out,
f,Lan n.!I Ut n as tlne slices as patience and
tLao ol VIII allow. Be very careful in
thoroughly nn Dr. drying them of a bright col
1a ,a;' a''3 the difference in the price OBJ
Guuf' Ga% over the ordinary roagh-cut,
w;n S;nH-c@iored and not we'll cored apples
trnn,n w." more than pay for the time and
br;~b. b;b,e OF SO doing. You can't make
of 5mm,lIGolored dried apple or peach out
coIono1 r1o~ " ripe fruit, and the bright
dark. "i' VIII always out-seii 'he
ont D'IEh CHERRrEs.-With the seeds
bnrnoS sSaFe'Uiiy dried without being
e'' and packed in their natural ]