The Camden journal. [volume] (Camden, S.C.) 1866-1891, 1889-02-21

streams flowing from the higher slopes
'The trees are carefully pruned to develop
q growth of fine fruit, the value OF
which depends very much upon the size.
When ripe the fruit is covered with
light colored bloom which greatly adds
to its market value. AS the final appear
auce of the fruit is large element in its
market value, great care is taken in the
gathering and curing. The fruit is gath
cred only after the hot sun has dried the
ground and the air and diasfpated all
dampness. Either straw is spread for
the fruit to fall upon or the ground is
softeued by narrowing, 50 that the fall :
ing fruit is not bruised. The tree is
gently shaken, so that only the fully ripe
fruits gathered. The fruit is then taken
to the fruit house, where it is spread
upon tables to perfect its ripeness.
It is then subjected to several cook
ing processes before it is ready
for packing. The first of thcseis to dry
the fruit and get rid of both external
and internal moisture. The later pro-
cesses are intended'to give the fruit that
bright and brilliant surface which gives
to the finest qualities the handsome ap-
pearance that is so much desired. For
certain purposes the pruncs are dried in
the sun, but this slow process. while 1T
gives high flavor to the fruit, enhances
the cost too much for the ordinary trade.
In some localities the fruit is plunged
into boiling water, and so left until the
cooled water boils again, when it is
cooled and spread upon trays and ex-
posed to the sun until it is dried: In
other places the fully-ripe fruit is impaled
upon twigs, which are stuck up in beds
of straw, to be dried by the suns heat.
Tho seeds are then pushed out and the
prunes once more exposed to the sun,
and then packed for sale.
In the most productive departments
of France large ovens are used for drying
the fruit which is first washed to Ie-
move sand or dust that may have become
attached during the gathering. 1t is
then dried in the air upon trays Of rough
wickerwork aud put in single layers in
the ovens. The heat of. the oScns is
carefully regulated so as not TO exceed
100 degrees at first, but afterward it is
raised to 14O degrees at which heat the
Juice of the prunes Is gradually dried
without bursting the skin. Each .ex-
posure to these heats continues for six
hours, after which the prures are ex-
posed to the air. During these airings
the prunes are turned, but are not touched
until they are cold, otherwise the
lingering spots the skin and Injuries the
bright, glistening appearance. A third
heating is then given at temperature OF
1sO degreaSto 2l2 degrees, this beating
being coflllnued until the kernel Is. com.
pletely cooked and probable fermentation
of it prevented. The result of the last
heating is to give the prunes a dark pur-
pie color, solid and brilliant surface,
and an elastic.yfrm touch. During the
whole procsssthe fruit loses 10 per cent.
of its weight
The fruits finally sorted into sizes,
by which its market value is regulated.
No. prunes' runs 90 to 90 to the pound
No. 2, so to So; No. 3, 10 to 72; No. 4,
60 to 60; No. ;, So to Sc; No. e, A to
As; No. T, 40to Al; No. 2, 81 to 30, and
No. ., 30 to 81. 1t is then pressed fat
between rubber. covered rollers, having
certain space between them, and packed
in cases. Some packers use the feet for
pressing the fruit in the boxes; Others
use simple machine. The common
prunes are packed in hogsheads and the
finest in bottles or jars or in fancy paper
boxes lined with gilt paper. The chief
port of shipment OF the french prunes is
Bordeaux, from which more than 100
vessels yearly depart. loaded exclusively
with this valuable proauct, beside many
others which take partial cargoes.-
Nam York Times