Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1899-07-29

Some Interesting rscs Regarding Thl.
Industry.

stituto.
The economic value Of dried fruit Il
realised hy but few people. In canning
10 takes two pounds OF fresh fruit and
pne.haf "a pound " sugar aud TIN o.
make a. two and uuo-half pound can
while with dried fruit II takcs from
tnfee 20 eight pounds " fresh fruit "a
make one ri dried. Perhaps the econ.
nmlc distinction between dried ana
canned fruit will BE- made more appar'
ent by an Illustration. via, We take
lV1 pounds Of fresh fruit. put 10 with
% pounds NJ sugar and tin. making ".
pounds VI the finished article. while Do
df1lhF We take 100 pounds % fresh
irult ana dry d down 90 20 pounds. Thg
q pounds NJ dried fruit viii reprcson;
The same food value na the 100 pounds
NJ canned goods but To- the first case
We nave tu pay the cost ~ packing ana
freight on 20 pounds, while in the secs
ond We have TO pay on 40 pounds
which ~ Itself viii make "a great diner
ence IN the cost 90 the consumer Ia ia
Nor % dried fruit The cost OF drying
fruit % also much less than that u
canning ~ does not require AS *
penalvc plant ~ canning. nor as much
capital 90 operate with.
Dried fruit Is destined 10 become n
moro popular article 0f diet than AZ
present II Will be- better appreciated
when people have learned how 90 pre-
pare u properly u should be- soaked
10 cold water for from 10 20 90 hours
before cooking, Ho that II will absorb
nN VI tho water u lost IN drying and
regain ita natural size. ~ this Is done
y VIII take but short time to cook 10.
Fruit prepared ln this manner " tu-
pvrigr 90 that which ~ placed In water
on inc stove and allowed 90 cook and
soak ut the same time. Ia fact. with "a
urHt-cluaH article VI dried fruit proper
" cooked, IL Il dlfilcult TO tell Il from
the canned. Many people are learning
the superiority OF our dried frult-peo-
PIE VINO, from their experience with the
lhdigestiblc. utrinEy dried fruit OF their
forcflthera. have not considered Il de-
slrnble, have had 90 change thelr opin-
Ion after trying western Huu-dflcd
fruit IL Will take time 20 Introduce Il
especially In some sections, but when
people nave once laid aside their pre-
JUDGES We need have no fears ns to the
future % our dried fruit market.
There are two methods OF drying. viz.
sun-drying and cvaporntinE. Ia this
bright ana sunny climate We do not
have much use Tor the latter. In fact,
our sun '.rlcd fruit sells Tor eyaporatcd
~ the east. consequently 1 viii connne
my remarks 10 Huu.drying. Ia order To
produce a hnc article Ut dried fruit II
N necessary Go grow only nrat-clnas
fruit The trees should have been prop
crly cultivated and pruncd. and. Ia
most locations, irrigated and the fruit
thluned out IL n "a prevailing idea
that any fruit IA good enough for dry
ingi there are altogether too many
hnlt-tipo and hnlf-Hrown cults dried.
Fruit that II not NJ for canning or eat
lnE fresh N often dried, and as a cone
sequence there l. a good deal OF poor
fruit that finds H. why 10 the market
To the dctrimunt uf the trade. 1 have
heard people say what pity 20 dry
such nnu fruit on beholdlng fine fruit
being dried. The phrase should be re-
verHcd 20 read what pity there IL
10 much poor fruit dried"
Size IL more important with dried
fruit than canned or with fresh fruit
Tor shipment You cannot produce a
fancy article OF dried fruit without
large fruit to make Il from. and as "A
rule the largest specimens Of any given
variety are best IA quality II also
makes great difference In cost Of
picking and cutting, while there In also
relatively less waste In the pits OF large
fruit than small
II II necessary 10 bleach fruit with
fumes OF burning sulphur Ia order to
secure rs bright an article ms the trade
demands; some fruit really roqulrea IL.
Tho peach VIII burn II dried la the sun
ana retain "A decided burnt taste unless
II u sulphurcd. However IN most
cases II " used only TO Improve the
color and TO reduce the Risk OF fruits
becoming wormy.
Fruit should at FIRST be graded into
Two or three grades uH u comes In from
the orchard In order that tho fruit on
a tray may dry evenly and an OF Il be
ready 20 move az the same time. After
II u cut into halves and spread on
trays II IN then treated to sui
mNHIr 4 N H..
pounds OF sulphur to 800 pounds OF
fruit allowing Il to romain In the sui.
phur boxes about three hours. II ls
very important 10 have bright fruit,
for no matter how good otherwise, IL
VIII not bring "a good price uulcns Il ID
bright therefore. do not be afraid TO
use enough sulphur. A wooden franc
covered with building paper makes a
very handy sulphur box. make IL large
enough 70 Il viii nt over a. stack OF
eighteen or twenty trays. N n person
has large amount of fruit II will pay
10 have a sulphur house with compart
ments In which 10 run truck loads OF
trays. The burning sulphur should
have some air In order to secure proper
combustion, In case of lack OF air sui
phur viii melt and but "a small proper
tion OF II VIII burn When the fruit
has been Hulphurcd the trays OF fruit
should be spread out ON the ground TO
dry. In Hun-drying there are two meth
DDS OF finishing tho product one IN by
partially drying IN the sun and then TO
finish by dumping IN piles from one 10
two feet deep, 20 cure. IN a room with
screens on the windows and doors TO
Keep out the moth-the room should
also be kept dark n possible. The fruit
should be stirred every two or three
days and all specimens that arr too
damp 10 cure properly can be removed
60 trays. In this way tho fruit will
cure gradually and Ms Il cots dryer
can bo put IN bins ave or six foot d.ep.
Fruit cured In this way will not dry
away Ms much ne that cured entirely In
the sun ana VIII gain from twenty TO
twenty-five per cent In weight over that
dried IN the sun.
II should be packed IN pnpor-llnel
sacks or boxes 10 prevent evaporation
after Il In boxed or sacked. Hut great
care should be exercised 20 see that
fruit dried by this method Is thoroughly
cured.
When dried completely in tho sun,
fruit should be- taken on from trays
and be put Immediately In boxes or
sacks. Al fruit should be taken on
from the trays during tho heat Of the
day ns the hot sun Will Kill the eggs
that have been laid on the fruit by
moths, and as a conacquence fruit 30
treated VIII have but few worms
rural Californian.