The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1891-12-25
SULPHURING FRUIT.
A Discussion as to Whether This
Method Injuries the Product,
But Not One Word Said With Reference to
the Effect 1t Will Have Upon the Acids
or Juices Present-Color Fixed.i

PROFESSOR Hilgard has issued another
proclamation against the practice of what
he terms ''sulphuring" fruit. The pro-
lessor is gentleman of acknowledged
learning, and has a practical personal inter-
est ID the matter of which he writes. But,
all the same, the Evening News differs
from him on this question. In the first
place, "sulphuring" is not the most exact
term to apply to the process of which the
professor complains. 1t implies physical
application of the gross sulphur to the
1rult. In fact, many people, even in Cali
lorna, have come to understand that sui
phur is sprinkled on the fruit when exposed
TO the sun. Bleaching" is much the better
term, because the fruit is exposed to the
FUMES only, land in well-regulat ted bleaching
ooX, the amount of sulphur precipitated is
very small And even this amount Is prac-
tically subimated when the fruit is exposed
TO the hot sun Tor q time sufficient for per-
IecG curing. Although this paper has looked
closely 1t has not yet been able to hear of a
single well authenticated case of
POISONING
BY suphur-cured fruit. If the product was
SO IDLY as the professor represents there
would necessarily be many such instances.
Nearly all the peaches, apricots. pears, APP
pies, ETC., cured in California are subject to
the sulphur process, and from the millions
OF pounds OF this fruit annually produced
and consumed we have yet to hear of a
single fatality or even serious indispesitiOn.
Fruit sulphured and cured in an
evaporation, especially in the East
where low barometer is is the rule, may
possess the dangerous element spoken of by
Professor Hilgard; but fruit bleached and
cured IN the California sun and arid atmos-
phere does not. Another, and perhaps the
most cogent reason why Professor Hill
gara doctrines Will not be generally ae-
ctpted is the difference in the price betw cen
bleaehed and unbleached fruit. The former
more than the latter. The foImer meets
ready sale and the latter can hardly be dis
posed of at any price. In view of these
facts 1t will hardly be possible that the pro-
lessons views
WILL BE ADOPTED.
The Citrograph adds: Properly speaking
the fruit Is not .'sulphured" at all. Neither
Is 1t ''bleached." The freshly cut fruit is
spread on wooden trays, made of pine lum-
Der, cup" side up. These trays are placed
In tight box or small house, so piled that
the fumes may freely circulate among and
over the fruit. Sulphur is then fired and in
trodnctd under the trays. The heavy ire
splrable sulphurouS acid gas is produced
which absorbs the oxygen of the atmos-
phere and, to small degree from the sur
face of the cut fruit This fixes" the color
! III few moments, when the fruit Is imme-
dlaiely spread out TO the rays of the sun.
ne haIr-Splltting scientist need not tear
this explanation to pieces because it is not
exact enough for him. 1t is exact enough
Tor the frult-gr0wer or consumer.
We have explained this thing time and
again. But some crank doctor will try and
make sensation by talking and writing
about something he knows nothing Of, SO
we are, IN measure. forced to do the same
work over and over again. We hope this
particular buie Will stay laid this time.