Los Angeles daily herald., 1890-01-18
FRENCH PRUNES.


France.
The cultivation of French prunes ir
California is becoming an industry o.
considerable note. According to Theo
phrastus the prune was cultivated in
Asia Minor in remote ages. Pliny
speaks of it's cultivation by the Romans
and makes mention of eleven varieties
proceeding from the domestic prune,
introduced into Italy by Cation the An
cient. 1t grew without cultivation in
the environs of Damascus; and 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.
1t tradition is exact, this valuable
fruit was first cultivated in the
southwest of France by the inmates of a
convent near Clairie. This valuable
tree, which loves a temperate climate,
does not conine itself, however, to
France, but of recent years it has been
planted in California. where vast orch
ards are proftably cultivated, and where
vaster orchards are coming into bearing
OOAoluOilAk tu0 idCb ludb III uh5 DC0u
cultivated for 30 long period in France,
the information presented by George
W. Roosevelt, U. s. Consul at Bor-
deaux, will be quite instructive. He
states that 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 pro-
ducts 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 sum-
mer Arboriculturists recommend that
to obtain successful production the prune
tree should be grated. The usual custom
in France in beginning or renewing an
orchard is to buy the young trees from
nurseries ready for transplantipg and
Immediately put them in the ground.
Speaking of gathering and preparing the
prune Mr.. Roosevelt says great care and
good management are indispensable.
The fruit is usually gathered after the
heat of the day has dissipated the hu.
midity of the night. When ,ssible,
straw is carefully spread beneath the
trees to prevent the fruit from coming in
contact with the earth. The prevailing
custom, however, is to harrow the ground
before gathering the prunes. Only such
fruit as readily fails when the tree is
slightly shaken is gathered. As soon
as harvested the fruit is taken to build
ing, where it remains for a few days to
complete maturity.
Prunes are subjected to not less than
three, and frequently to four, distinct
cookings before being pronounced ready
for market. Each of these operations
has special end, in sight of which great
care is demanded. The first two pre-
liminary cookings have for their object
the evaporation of water contained in the
fruit, and preparation for the final
cooking, which dries the fruit and i'm
parts a certain brilliancy much sought
after by buyers. Care is exercised in
preparing the oven for The first cooking
that the degree of heat shall
not exceed so degrees csntigrade,
and in the second not over 70
degrees. After each cooking, which
occupies about six hours, the fruit is re-
moved from the oven and exposed to
the air. When cold the prunes are care
fully turned, as when the fruit is warm
the touch renders it glutinous and pre-
vents the juice from conjealing. The
third cooking is performed at a tempera-
ture of 80 to 80 degrees, and occasion
ally at 100 degrees. After the third
cooking the prunes are sorted, and such
as are found imperfectly cooked are
again submitted to the oven. The highest
degree in perfection in cooking is obtained
when the fruit presents dark purple
color, solid and brilliant surface, mallea-
BILE and elastic to the touch, and when
the kernel is we'll done and intact in the
shell. When these conditions are not OBJ
tanned the kernel ferments and alters the
entire prune, which very soon moulds
and becomes worthless. The fruit loses
about 70 per cent. of it's original weight
In France prunes are divided into
nine classes, as follows: No. 1, 80 to 90
to the pound; No. 2, 80 to 80; No. 3, 7C
to 70; No. 4, go to 81; No. 5, 55 to 56
No 6, Al to As; No. 7, 40 to Al; No 8, "a
to 35 and No. 9, 80 to 81. When ready
for expectation the fruit is pressed fiat
between two cylinders covered with
rubber and then packed into cases by q
special machine called a packer. When
growers in California take as much
pains with their prunes as is described
above, it is probable that this State
alone will supply the United States and
prevent the immense importation from