Sacramento daily record-union., 1888-11-03
PRUNE GROWING.
ITS CULTIVATION AND CURING
IN FRANCE.
.ject, which is of Great I'M
portance in California.
BORDEAUX, France. Sept. 5, 1888.

was Cultivated III ASH MluOr III ulOSt re-
mote ages. Pliny speaks of its cultivation
by the Romans and makes mention of
eleven varieties proceeding from the do
mestic prune introduced into Italy by
Cation, the Ancient. 1t grew without cul-
tivation in the environs of Damascus, and
a very rustic and vigorous variety, known
as the Black Damascus, is much used By
nurserymen as subject for grating all
other varieties. Its introduction into
France is attributed to the Crusaders. If
tradition is exact, this valuable fruit was
first cultivated in the southwest of France
by the inmates of convent near CIairac |
In travelling from Aiguillon to Funnel,
through the productive valley of the Lot,
one sees fertile plains bordering the pic |
turesque river sides covered with plum |
trees, which furnish the famous prunes |
d Ente and Robe de Sergent, which are
exported to the remotest corner of the |
commercial world This valuable tree |
which loves temperate climate, does not
confne itself to this special section of
France, but is proftably cultivated where
ever climatic and soil conditions are favor
able to its growth, as is demonstrated by
its extensive cultivation in the valley of
the Loire, the departments of the Garonne,
Dordogne, Tarn and Aveyron The we'll
known brand, called Tours prunes, comes
from the orchards of the Loire Lorraine
produces variety called Quetsche one of
the best prunes for ordinary preserves.
The prune tree thrives best in clayey,
calcareous soil, and does not exact for its
roots loan of profound depth. Land
adapted to the culture of the vine is also
partial to this tree. In many localities
these two valuable products are cultivated
in conjunction, as the broad leaf of the
vine is especially useful in protecting the
roots of the tree from the intense heat of
summer. Land thus planted and valued
at $500 francs the hectare 1.-TWO and one
| half acres) would be worth but 1000
francs if planted in vines alone
! Arboriculturists recommend that to OBJ
tain successful production, the prure trees
should be grated This practice insures
a faithful reproduction of the species guar
anteed. The usual custom in this country
! in beginning or renewing an orchard is to
/ buy the young trees from nurseries ready
for transplanting, and Immediately put
them into the ground.
GATHERING AND PREPARATION.
! When the prune is ripe it is covered
with sort of glaucous powder called
flower, which greatly adds to its value as
table fruit. AS the gathering is an i'm
! portant factor in the subsequent value of
/ the prune, great care and good manage
ment are indispensable. The fruit is
usually gathered after the heat of the day
has dissipated the humidity of the night
When possible, straw is carefully spread
, beneath the trees to prevent the fruit COM
ing in contact with the earth The pre-
vailing custom, however, is to harrow the
ground before gathering the plums Only
such fruit which readily falls when the
tree is slightly shaken is gathered As
soon as harvested the fruit is taken
to a building, properly called the
fruitery, where it remains for a
few days to complete maturity. Prunes
are subjected to not less than three. and
frequently to four, distinct cooklngs before
being pronounced ready for market. Each
of these operations has special end, in
sight Of which great care is demanded.
The first two preliminary cookings have
for their object the evaporation of water
contained in the fruit, and preparation for
the final cooking, which dries the fruit and
imparts certain brilliancy much sought
after by buyers. Sun-dried prunes are
most delicious is taste, but the exigencies
of the trade do not permit of such long
preparation.
In several districts of France most
primitive means are practiced in curing
the fruit for market. In Provence the
freshly gathered fruit is plunged into pots
of boiling water, where it remains until
the water again arrives at boiling point
1t is then removed from the boilers, placed
in baskets and gently shaken until COOL
when it is put upon long trays and exposed
to the heat of the sun to complete desicca-
ton. AT Digne the prunes are not gath
cred until completely matured Women
peel the fruit with their nails to avoid in
jury to the soft pulp. The fruit is strung
upon small twigs, and in such a fashion as
not to touch. These sticks of prunes are
stuck into straw frames, which are sus-
pended in the sun until the prunes easily
detach from the stick, the pit is then re-
moved, the frait packed upon trays, ex-
posed TO the sun, and when thoroughly
desiccated, packed for market.
In the departments of Indes-et-Loire and
Lot-et-Garonne immense ovens purposely
constructed for prune-coolling are used, but
the proprietors often suffer loss from want
of more commodious cooking apparatus,
especially in windy or stormy weather,
when the fruit falls in an embarrassing
| abundance, and he finds himself without
means of Immediately curing or preserving
1t. Most prunes are subject to prelim-
mary washing TO free them from dust or
sand that may have adhered to them in
falling to the ground. After washing, the
| fruit is exposed to the sun or air on beds
of straw, or the trays upon which 1t is to
be cooked, to rid it of all humidity When
dry it is spread III a single layer on the
tray and at once submitted to the oven.
The trays used in rural districts are quaint
affairs, varying in form, dimensions and
construction according to locality. They
are made during the winter months by peas
ants, are clumsy and cumbersome, and the
only excuse for their use is that the peas
ant cannot afford to buy, and is not skillful
enough to make better ones. They are
very primitive in their construction, con-
sisting of frame made of hoop, to which
Is fastened a wickerlike bottom made of
| rushes or willow twigs. They hold from
twelve to eighteen pounds of green fruit,
representing about four or six pounds of
prunes. Care is exercised in preparing the
oven for the first cooking that the degree
of heat shall not exceed fifty degrees cent
rigrade, and in the second not over seventy
degrees. If the heat is too strong, an ebul-
lition is produced in the fruit, the skin
bursts, the juice discharges, the prune be-
comes sticky, loses its flavor, and conse-
quently its commercial value.
! After each cooking, which occupies
about six hours, the fruit is removed from
the oven and exposed to the air. When
the prunes are cold they are carefully
turned by women specially charged with
this duty. They avoid disturbing the fruit
while it is warm, as the touch renders it
| glutinous and prevents the juice from con-
gealipg. The third cooking is performed
at temperature of eighty to ninety de-
grees, and occasionally at 100 degrees.
This, like the two preceding, should be
conducted under most intelligent care.
| 81.