The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1894-06-07
TO TIlLERS OF THE SOIL.
Hints That May Prove Of Benefit to
Our EsIghboTs'
Articles Of Undoubtd Worth 10 the Farmer, Collected
From Reliable Sources,
DRYING THE PEACH.

|
The foundation of the fruit business is
drying, and to make success OF this
important branch, three things are re-
quisite:
/. Good fruit.
2. Good drying facilities.
3. Close attention to details.
1t is just as important TO thin fruit Tor
drying as it is for sale to Gamers or Tor
shipping, and pays just as well in pro-
portion. 1t is an axiom among all in
tel,igent growers that it is much less a
strain upon the tree to produce crop OF
fine fruit than of small ones, the great
effort and drain upon the tree being in
the maturing OF the seed or pit, rather
than in the pulpy covering OF the pit,
which is the valuable part to us. 1t is
much easier to handle crop OF fine
fruit. 1t can be done with less help,
less expense and less mental wear and
tear. When such a product is ready for
sale, either green or dried, the increased
price it will always command, to say
nothing of the readiness with which
sales can be effected, are facts so well
known as to prove conclusively that it
pays to thin.
When to Gather.-Fruit should be
gathered for drying when it is fully ripe.
1t is not necessary that it should be soft,
but it is better to be soft than too green.
1t may be picked by hand or may be
shaken from the tree, but as cheapness
OF handling is every day becoming more
the true factor Of profit in our business,
the latter method is recommended. To
do this successfully the grower must
wait until his trees are plentifully
sprinkled over with ripe fruit. Then, if
the method of the writer is followed,
four men will take two strong pieces OF
canvas, each 10 feet wide by 20 feet long,
and spread them under the tree to be
operated upon, the edges of the canvas
tapping, SO that II square OF 70 feet is
carpeted. These men by means of long
poles with fork or hook at the end,
now fasten to the branches of the tree,
and by vigorous pulling and shaking,
cause all the ripe fruit to fall that which
is too green remaining on the tree.
When the shaking is completed, each
man seizes the end of his respective
piece of canvas, the fruit is rolled to the
center, and from there into the picking
boxes which have previously been placed
close at hand.
How to Cut.--The fruit having been
put into the boxes, is hauled to the cut
ting shed, going as soon as possible to
the cutters. 1t may be objected that
shaking bruises and damages the fruit,
but experience teaches that if it is cut
and sulphured soon after, it is impossi-
BILE to detect and difference. The great
point is to shake the fruit only as fast as
the cutters can handle it. the fruit is
cut Just as it comes, without sorting as
to size; but should any very green
peaches be found they are put aside to
be cut later. Each specimen should be
cut clear around and not broken, or the
pit squeezed" out, as is the custom
with many workmen. The cut should
be made lengthwise following the edge
of the pit, so as to show greatest size Of
the fruit. As fast as cut the pieces
should be laid fiat on the trays, cut sur.
face up, with the edges of the fruit
barely touching. 1t is bad practice tc
cut lot of fruit and spread it afterward
as this makes second handling necessary
and gives it "mussy" appearance
Prices for cutting range here from 20 to
rs cents per 100 pounds for apricots, II
to 20 cents for freestone peaches, and q
cents for clingstone peaches. Cutter:
get their own trays, and place them
when filled, in the sulphur box or on the
car.
Sulphuring.-When the box is full, g
charge of sulphur about one pound tC
30 cubic feet of air space is ignited
under the fruit; the door is closed anc
the time recorded on a wooden dial like
a clock face, by means of movable
finger or pointer. One hour is allowed
for bleaching, time sufficient to produce
bright article, and not long enough tc
injure in any way the flavor of the pro
duct. Fruit should be subjected to the
sulphur fumes at the earliest possible
moment after being cut, and the sulphur
box should be sufficiently tight to pre-
vent the escape of the gas.
Drying in the Sun.-In the Vacavill'
district it requires, in June, July anC
August, from three days to week t.
dry in the sun. When the fruit is suffi
GENTLY dry $50 dry that a handful may
be gathered up from the tray, and having
been pressed together, separate wher
allowed to falI, trays, should immedi
ately be stacked, and the fruit taken of
as soon as possible. When one has bu
4 little fruit, stacking is not necessary
but with large lots, especially if short o
help, stacking lengthens the drying pro
cess, prevents over-drying and gives OPP
portunity to do more pressing work.
Asserting for Size.-Fruit should b,
assorted for brightness on the trays, tn,
dark pieces being put by themselves
Asserting for size may be done later anc
faster by means Of wire screens made fol
the purpose.
In the Fruit House.-After the fruit
has been taken from the trays, it should