The herald., 1893-07-10
An Art That Every Rancher
Should Master.
A Detailed Description Of the Way to
Make Good Profits.
No Reason for Allowing Fruit to Waste
Because of Poor Markets--Au
Article Valuable to Fruit
Growers.

throw many producers back upon their
own resources for disposing OF their
crops. This, Of course, means that
there will have to be q more general
drying of fruit at home than before, il
loss is to be prevented.
Already complaints are being made
that fruit must be allowed to 20 to
waste because Of the absence OF the
usual demand from Gamers. As has
been frequently pointed out, there is no
reason or foundation for such COM
plants. 1t rests entirely with the
grower whether he shall allow his fruit
to 60 to waste or not. There is no diff
Guilty or mystery that prevents any one
with intelligence enough to cultivate
fruit from curing and packing it in a
manner that shall make it marketable
at rate that will pay him fair profit.
For the benefit of many who are this
year harvesting their first crop, or who
have never before been confronted with
the necessity of handling their own
fruit, it is we'll worth while going over
the processes that experience has
shown are the best for the production OF
dried fruit that shall command . good
price.
The essentials for the proper drying Of
fruit are neither many nor costly. In
localities where the raisin is largely pro-
duced, the trays that are used for dry
ing grapes are also admirably adapted
for curing apricots, peaches, nectarines,
etc. They may usually be rented in
quantity for small price. as their use
for peaches and apricots in no way inter.
feres with the handling of the grape
crop, the one being we'll out Of the way
before the other comes in. The raisin
trays are also much more convenient
for handling than the great eight-foot
prune trays in use in the Santa Clara
valley, and which require two men to
each tray in moving about.
In using raisin trays for drying peaches
and apricots they are turned wrong side
up. The inch and half cIeats at each
from sliding off, and also protect it go
bleacher or on the drying ground with
out danger of crushing or spelling it.
An open level space on which to lay
the trays OF fruit is necessary, but this
must be away from the road and where
the freshly cut fruit. A shelter of some
sort is also needed for those employed in
cutting and spreading the fruit, and this
may be cheaply and easily built of rough
lumber or even Of brush. The orchard,
the cutting shed and the drying ground
should be just as close together as possi-
bic, however, in order that the least
time possible may be lost in handling
the fruit.
A bleacher or sulphur house is also
an essential, although its place may be
supplied, whore it 10 not intended to
pursue the drying business perma-
nentiy, with a canvas tent or tarpaulin,
whose use will be explained later.
With these essentials provided the
next step is to secure the help for gath
ering, cutting, spreading and drying the
fruit. Where the orchard ia small and
the owner has family, usually all the
help needed may be found right at
home. When all take hold with will
ingness it is surprising what quantity
of fruit can be handled by few persons.
Children of tender years make expert
fruit-cutters, and often equal people of
adult age in their accomplishment in
this direction. Women and children
may be found usually, who, with little
instruction, can do all the work required
most satisfactorily, and can earn wages
that are equal TO anything paid for
much more arduous labor elsewhere,
The next question to be considered is
the gathering of the fruit. Here another
distinct advantage 10 found in connec-
ton with the home-drying proposition.
The fruit may be left on the trees much
longer than when it is gathered for
shipment by rail, or local transporta-
I ton, and is all the better for it. For
drying it should be fully ripe and lust
on the verge of softness-in condition,
in fact, best adapted for eating out of
the hand. 1t thus has the full fla
vor OF which it is capable, and when
properly dried retains all the pleasing
characteristics, something that is i'm
possible when gathered at time when
| it is partially ripe, and when mature
and immature fruit are indiscriminately
mingled, as is usually the case when in
tended for large Gamers or dryers.
One thing to be remem bered is that
| too great cleanliness cannot be exer-
cised all through, from the time the
fruit is gathered until it is packed for
shipment. Hence, whenever fruit is
exposed to dust or has fallen on the
ground, it should be rinsed off before
being cut. This operation requires but
little time or trouble, and it will be
repaid by the superior character OF the
dried product and the absence of all
dust or grittiness of surface.
There are a number of machines made
for pitt;ng fruit, but they are not in gen.
eral use, and small knife in the hands
of an expert woman or child is the most
satisfactory implement. Peaches and
apricots are cut in halves. the blade of
the knife following the natural crease in
the fruit all the way around and making
clean cut. The tendency of most beg
inners is to cut part of the
way and tear the rest, but this
is damaging to the appearance Of the
dried product and should not be toler-
ated. Before each cutter is placed a
tray, while at the left side, usually on q
level with the seat, is a box of fruit,
and on the ground beneath is another
box for receiving the pits. 1t ia but O
moments task to seize peach with the
left hand, quickly halvs it with the
knife in the right. drop the pit and lay
the halves, cut aide up, on the tray.
When the tray is covered with fruit
lying as closely ss it can be put it is
stacked up with others in readiness for
bleaching, or, more, properly, fumigat.
ing with sulphur, since there is no such
thing as bleaching, properly speaking.
in the operation. 1t has been found
| that bv subiectinv the freshlv cut fruit