The herald., 1894-01-01
BEST METHOD OF FRUIT DRYING
An Art That Every Rancher
Shonld Master.
A Detailed Description of the Way to
Make Good Profits.
No Reason for Allowing Fruit to Waste
Because of Poor Markets-An Ar
ticle Valuable to Fruit
Growers.


curtailed the operations of the Gamers
and packers of fruit in this state will
throw many producers back upon their
own resources in disposing OF their
crops. This, of course means that
there will have to be more general
drying of fruit at home than before, If
loss is to be prevented.
Already complaints are being made
that fruit must be allowed to go to
waste because of the absence OF the
usual demand from Gamers. AS has
been frequently pointed out, there is no
reason nor 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
manner that shall make it market
able at rate that will pay him a 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 well 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 drying
grapes are also admirably adapted &c.
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 interferes with
the handling of the grape crop, the one
being we'll out of the way before the
other comes in. The rais:n 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 cieate at each
end serve admirably to keep the fruit
from sliding off, and also protect it 30
that the trays may be stacked up in the
bleacher or on the drying ground with
out danger of crushing or spelling it.
An open, level space on which to lsy
must be away from the road and where
no dust or SCOT can reach it and injure
the freshly cut fruit. A shelter OF some
eort is also needed for those employed in
cutting and spreading the fruit, and this
may he chesply and easily built OF rough
lumber or even OF brush. The orchard,
the cutting shed and the dryiug ground
should be just as close together as possi-
hle, however. in order that the least
time possible may be lost in handling
the fruit.
A bIeacher or sulphur house is also an
essential, although its place may be sup
piled, where it is not intended to pursue
the driving business permanently, with
canvas tent or tarpaulin, whose use
will be explained later.
With these essentials provided. the
next step is to secure the help for gath
eriEg, emitting, spreading and drying the
fruit. Where the orchard is small and
the owner has family, usually all the
help needed may be found right at home.
When ali take hold with Willingness it
is surprising what a quantity of fruit
can be handled by q few persons. Chill
dren of tender years make expert fruit
cutters, and often equal people OF adult
age in their accomplishments in this
direction. Women and children may be
found usually who, with little instruc-
rlon, 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 ie found in connec-
tion 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 transports.
tion, and is all the better for it. For
drying it should be fully ripe and lust
on the verge OF Hoftness-in a condition,
in fact, best adapted fo1 eating out of
the hand. 1t thus has the full
flavor 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 remembered is that
too great cleanliness cannot be exer-
cised all through. from the time the
fruit 10 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 pitting fruit, but they are not
in general use. and small knife in the
hands OF an expert woman or child is
the moet 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 beginners is to cut
part OF the way and tear the rest, but
this is damaging to the appearance of
the dried product and ashould not be
tolerated. Before each cutter is placed
tray, while at the left side, usually on
level with the seat, ia box of fruit,
and on the ground beneath is another
box for receiving the pits. 1t is but
moments task to seize peach with the
left hand. quickly halve it with the
knife in the right, drop the pit and lay
the halves, cut side up, on the tray.
When the tray is covered with fruit
lying as closely as 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
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