Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1889-01-25
THE CULTURE OF PRUNES
RAISING, GATHERING AND CUR
ING A VALUABLE FRUIT.
Much Care Taken in shakrnr the
Processes-Packing the Fruit

Much Care Taken in Shaking the
Plums From the 1ree-Drying
Processes Packing the Fruit
The prune is a species of plum, With
has been cultivated in Asia Minor from
the most remote ages. Some prunes are
grown and cured in Turkey, but France
monOpOlizes- the bulk of the trade,
which, however, is now being shared by
California, where the fruit is grown to
perfection. A report on the French
prune industry by the American Consul.
Roosevelt, gives some interesting par-
ticulars of the culture and preparation
of this valuable fruit, of which we have
imported in the seven years past about
5000, 600 worth.
Tbs prune grows best upon limestone
clay soils and in temperate climates,
reaching the highest perfection where
the vine produces it's choicest clusters
and wines of the highest excellence. 1t
is a shallow-rooted tree, and is fire. uent-
ly planted in vineyards where ITS roots
are shaded by the ow-trained vines sup
ported on fat trellises for the purpose OF
getting the most of the suns heat that is
reflected from the soil. A double
plantation of vines and prunes is valued
in France at one fourth more than vine
yard alone, and is commonly worth $500
per acre.
The trees are grated for the purpose
of propagating the best varieties, and
are grown in commercial nurseries from
which the planters procure their supply
# trees. The cultivation is simple; in
lpoal;fins tha nrpb de irTiq rof Tod
and the most favorlted sites for orchards
are the moist valleys that are watered by
streams flowing from the higher slopes.
The trees are carefully pruned to develop
growth of fine fruit, the value of
which depends very much upon the size.
When ripe the fruit is covered with a
light colored bloom which greatly adds
to its market value. AS the final appear
ance 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 dissipated all
dampness. Either straw is spread for
the fruit to fall upon or the ground is
softened by narrowing, 50 that the fall
ing fruit is not bruised. The tree is
gently shaken, so that only the fully ripe
fruit is gathered The fruit is then taken
to the fruit house, where it is spread
upon tables to perfect its ripeness.
1t is then subjected to several cook
ing processes before it is ready
for packing. The first of these is 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 prunes are dried in
the sun, but this slow process, while it
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.
The 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 re-
move sand or dust that may have become
attached during the gathering. 1t is
then dried in the air upon trays of rough
wickerwork and put in single layers in
the ovens. The heat of the ovens is
carefully regulated so as not to exceed
100 degrees at first, but afterward it is
raised to 140 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 prunes 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 oil
1870 degrees to 2l2 degrees, this heating
being continued until the kernel is com.
pletely cooked and probable fermentation
of it prevented The result of the last
heating is to give the prunes dark pur-
pie color, a solid and brilliant surface,
and an elastic, firm touch. During the
whole process the fruit loses 70 per cent.
of its weight.
The fruit is finally sorted into sizes,
by which its market value is regulated.
No. prunes runs so to SO to the pound
No. 2, so to So No. 8, 70 to r.; No. 4,
so to SO; No. 5, SO to Sc; No. 6, A to
As; No. r, 40 to Il; No. 6, "a to 30, and
No. 8, 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 product, beside many
others which take partial cargoes. -
NeO York Times.