The herald., 1893-10-29
ABOUT THOSE RIVERA WALNUTS
A Place Where Cooperation
Has Proved a Success.
The Ways of Picking and Preparing
the Crop for Market.
Busy Scenes on Shipping Days at the
Depots-A Profitable Occupation.
Tho Extent of the indus
try at Rivera.

A few days ago I took drive among
our walnut groves, and it occurred to
me that you might appreciate few
lines on this industry, which has its
chief center in our little town Of Rivera.
Everywhere l went found the walnut
pickers at work-men, women and chill
dren-down on their knees grabbing
among the leaves for the famous nuts.
The pickers here are mostly Mexicans,
who contract in advance for an orchard,
and then put in their entire family; the
little children generally equalling the
adults in the amounts of their earnings.
The men and boys climb the trees and
shake the long, horizontal limbs, the
nuts rattling down in showers, usually
"hulling out" nicely in falling.
They are put into sacks. holding about
100 pounds, the pickers getting 40 or
50 cents sack. AS fast as filled, the
sacks are hauled to suitable place, and
the nuts emptied and spread out on
large trays with slat bottoms, where
they are allowed to remain till perfectly
dry, usually about four or five days.
During this time they are occasionally
stirred about with rake, which rattles
off any dirt or fibre still adherng to
the shelle. Then they sprinkle them
pretty literally with water preparatory
to sulphuring, the sulphur taking
hold" much better when the nuts are
damp. For this process sulphur pens of
rough boards. sometimes tents, are pro-
vided, and the nuts ara stacked up in
lath-bottomed boxes while wet; then q
email fire ie kindled beneath, upon
which handful or two of sulphur is
thrown, when the pen is closed up, and
the nuts left exposed to the fumes from
80 minutes to an hour. when they are
taken out clean and white.
Sulphuring certainly improves the
appearance of the nut, and as they are
the favorite table nut the world over,
appearance goes good way. There are
some who claim that the natural flavor
of the nut is impaired by sulphuring,
while as many or more contend that the
flavor is not at all affected; that the
keeping qualities are even enhanced.
The writer has interviewed a large
number OF our growers on this subject,
and naturally was surprised at the di-
versity of opinion existing among intel
ligent, observing men. Nearly all had
experimental more or less, and all were
quite firm in their convictions. But
from careful and unbiased considera-
tion OF the matter. l judge that the wide
diversity OF opinion is owing partly to
different methods used, and part
ly, perhaps, to difference in
taste. One veteran in the business
assured me that the uneulphured nuts
retained their sweetness and soundness
much the longer time, and to substanti-
ate his theory produced some that he
had kept three year,. | found four out
OF five quite rancid according to my
taste. On the other hand some soft
shells, sulphured by Mr.. Webb Gate
three years ago, are still in good condi-
ton. Comparing results and methods
in each ca5e, it seems to me, aa an un-
preiudiced investigator, that the follow
ing conclusions are nearly correct ::
First, that eulphuring does not at all in
lure the hard shell nuts. Second, that
sulphuring does not hurt the soft shell
nuts if properly managed.
The nuts should not be allowed to re-
main too long on the ground. They
should be dried in the shade with good
ventilation. They should be lightly
sprinkled with water, and not drenched
they should not be allowed to remain in
the sulphur pen over 40 minutes. very
email fire, is all that is necessary. An
old paper or two ignited with handful
OF sulphur is sufficient for dozen sacks
of walnuts. The temperature must NOT
be too high.
Finally, I believe that when nuts are
found rancid or spoiled, it is not from
the sulphur, but from the admission o.
air and water. A nut that has beer
wet, and then exposed to the hot cum,
will usually crack open little at the
end, and admit water and dirt. 1t is tC
be expected that such nut would soor
spoil. But by careful handling and dry
ing in the shade, there will be but few
of these defective nuts, and they car
readily be picked out. In
word then, sulphuring properly done
not only improves the appearance of tbs
nuts, bur probably kills all germs of in
sects or disease and is actually preserva
tive. At eny rate the dealers all say
that the sulphured nuts are universally
preferred even at an advance of l or
cents per pound, 80 the association sui
phurs all it's nuts.
After sulphuring, the nuts are rur
through graders made for the purpose
with inch meshes. which divide the
nuts into two sizes, first and second
grades. The proportion of second
grades or small nuts is usually only
about 5 to 10 per cent with hard shells,
and still less for soft shells. They are
Just as good as the larger eizes, but
usually cell from l to 2 cents less pei
pound. As they run through the
graders they drop into sacka, which ars
sewed up as fast as filled. and aitel
being marked with the grade are ready
! for shipment. These sacks are OF
superior quality and usually hold abou,
110 pounds, the second grades running
somewhat heavier. They are BRANDED
with the trade mark of the association
before distribution, but each grower puts
his name on the sacks after he getl
them.
On shipping days the depot presents
an animated appearance. BY the first
crack OF dawn the big double wagons