The herald., 1893-08-13
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dried will not possess that light color go
much deeired, but will retain part of the
preenish tint, especially the part resting
on the tray.
The only chemical action OF the sui
ohur fumes on fruit lie to bleach 1t on
the very exterior surface. The sulphur
iumes only determine the color of the
dried article, and it is simply ueed to
stop discoloration and brighten the
fruit. The fumes deoxidize any germs
that are attached to the fruit or pro-
iuced right on il. The subjecting of
fruit to sulphur fumes for considerable
ength OF time to render it transparent
and of a high color, rather tends to de-
tract from its true flavor than to add to
it's impro vement. Fruit shonld only be
confined in sulphur tunes with the OBJ
jects herein stated. Figs, especially, are
not cooked foi eating and differ in this
respect from other fruits, therefore the
process should be one to retain that ia
vor 20 essential in q marketable article
| for consumption in q raw state.
Fruit cannot be we'll sulphured or
fumed in less than % minutes from the
time the sulphur is ienited, az at least
1 10 minutes is required for the mass OF
sulphur TO generate enough fumes or
,moke to entirely fill every space of the
eulphur house. However, after the box
or house is we'll filled with fumes, 10
minutes longer is enough time for the
fumes to accomplish their effect. 1t
could do no further good ii the fruit
should he allowed to remain longer
time. The object, ther efore. in leaving
| the fruit in the sulphur bath q longer
1 time is tor the purpose OF allowing the
fruit to undergo an artificial sweat, to
reduce the skin, which ia done by the
heat generated by the inclosed fumes.
This is a great advantage, for when the
fruit is so treated and placed in the sun
to dry. the skin is reduced to a mini
mum, and turns quite transparent.
CARE IN sULPHURINa.
Sulphur must not be burned too near
the trays, for the reason that the fumes
are heavy, and considerable pure sui
phur is liberated and deposited on the
iruit. Thus considerable fruit becomes
damaged. The fruit on the lower trays,
instead of bleaching out, will become OF
pinkish color and will not dry. Such
dry, remains puffed up, seemingly full
an empty air-tight tray on the bottom
and allow the fumes to ascend by the
side. After the house or box is we'll
fled with smoke. which can be seen
through trap door, it is about time to
withdraw the sulphur pan.
TINE OF PICKING.
l find it best to pick the fruit in the
morning, or early in the afternoon, for
after it has been subjected to the sul-
phur fumes and placed in the eun it
bleaches out beautifully, much better
than in the afternoon, as the hot rays Of
the sun are an advantage. Fruit picked
and eulphured late in the afternoon will
not bleach out as we'll, as the sun will
be almost too weak to accomplish the
purpose. Fruit put out in the morni ng
or early in the afternoon, during the
warmest part OF the day, becomes much
better fruit, pliable, eoft, and the skin is
reduced considerably.
TIE fruit having been exposed to the
eun for an hour, is turned over by hand.
This is done to allow the part resting on
the trays to also become bleached, as
that part will retain it's original color il
not turned over. After being out one OF
two days handling begins, that lie. the
figs are rolled between the fingers, pop
ularly called "fg,pu ling" or telling"
This lie done to prevent the fgs from
getting hard in drying, and which opera
ton can be repeated every day If the
operator chooses, but it is not necessary
unless the figs have dried considerably
After the figs have been out at least fouI
or six days, have dried away considera.
bly,, and have been turned over and
rolled between the fingers few times,
they are removed from the sun and
placed in the shade. either of ehed or
packing house; this prevents the fruit
from getting hard.
DIPPING THE FRUIT.
All signs of moisture on the surface oil
the fruit having disappeared, it is placed
in wire baskets and dipped into boiling
water, the hotter the better. This dip
ping closes up the pores, kills all germs,
| and again reduces the skin somew at
and gives the fruit beautiful color It
ia only necessary to dip the fruit into
the hot water two or three times, raising
il up Immediately. If allowed to re-
main too long in the hot water it is
liable to get cooked, and is also liable to
be rendered sour. After dipping, and
the water having drained off the fga,
they are thrown in pile, either on a
clean wooden foor or table or bin. and
from time to tine are shoveled back
ward and forward until they become
cod. When the moisture has entirely
evaporated, which will be in two OF
three days. it is time to pack the fruit.
In processing figs there will always be
as least two grades of fruit, the first OF q
| light pinkish color and the second much
| darker. The reason for this variation in
| color is the unevenness in the ripening
of the tigs on the tree. and in picking it
is impossible to gather the fruit about
the came degree of ripeness. Fruit
that has shriveled considerably will dry
darker. The fruit is assorted and the
grades packed separately.
Grapes Around Moreno.
There can be no doubt that this sec
tion is especially adapted to the culture