7M Agricultural Gazette of S.S.W. [Sept. 2, 190^-. 



pt'rfeftlv ript', but imt ovci- ripe, ur su tluit tticy ciiiinut Ijr cut in halves witli 

 a sharp knife and still retain theii* shape. In liarvestinf^ apricots for (Iryinjj;^ 

 at Riverside, California, we had a g'ang of foin- men with a sheet |ilaced 

 underneath the tree ready to i-ec<Mve the fruit. 'I'h" trie was then sliLfhtly 

 jarrefl with forked poles, which are carried, oiu^ by each man, and wlien all 

 the ripe fruit was shaken the sheets were t)il^en u]i. and tlie fruit gently 

 poured into cases holding about -^o lb. each. With a lai-ge staft", such as we 

 had there, of about 100 pitters and -'lO j)ickers, we had apricots cut and in 

 the funiigdtor two hours aftei- they weiv sliaken from the tree, so that any 

 slight bruises were not noticeable on the diied fruit. AN'lien the fruit is fairly 

 soft, pick it carefully into cases; this will, in all ))robabiiity, necessitate 

 going over the trees several times. As soon as possible have tlie eases carted 

 to the cutting-shed, where the fruit should be carefully ami evenly cut 

 in halves (not pulled apart) and th(^ ])its I'enwned. Place evenlv on the 

 trays with tlie cut side up, and as soon as po^sibU- i-emove eMch tiviv to the 

 funiigator, where it may remain, with the dooi- closed, until the fumigatoi- 

 is sufficiently full to start the sulphur burning. This is of the utmost 

 importance, as wIhmi once th<' fruit has been cut it must not lie exjiosed to 



Spoon for removing pit in Clingstone Peach. 



either sun or wind. When everything is ready, jilace sufficient sulphui- 

 or brimstone to fill the i-oom with the fumes for about three hours (1 lb. to 

 ■*>00 cubic feet); l)ut, if possible, allow the fruit to remain in the sulphur- 

 room from (nght to ten or twelve hours, or until the cup (that is, the 

 tlepression whence the pit was remo\ed) is fidl of juice. It 2an then be 

 taken out and immediately placed either in the sun or in the evaporatoi- 

 (as the case may be). If in the evaporatoi-, do not i)lace the fruit in the 

 hottest part to begin with, but gradualK- work from the cooler to the 

 hotter part (say), starting at that part which is 1-1-0 degrees, and finishing off 

 at 180 or 2l2 degrees Fahr., dry heat. In this way the fruit will dry in from 

 fourteen to eighteen hours ; but the greatest care must be taken not to allow it 

 to burn, and some practice will be required to tell when it is just dry enough. 

 If the fruit is to l)e dried in the sun, use wooden trays, '1 feet x .3 feet, 

 which are made for the pur|>ose, with a L*,',-inch cleat at both ends. These 

 are easily handled, and can be used in connection with all fruits. In 

 cutting the fruit and placing it on the ♦"rays, ])lace it on the top pirt, or so 

 that the cleats at the ends will be resting on the ground, thus allowing a 

 current of air to pass underneath, which assists in the drying process. If 

 till' weather is hot, which it usually is about Christmas-time, it will take 

 from two and a half to three and a half days to dry the fruit, which will 



