548 Agricultural Experiment Station, Ithaca, N. Y. 



twelve times. This curina; of the berries is more often sh'ghted 

 than the drying of them, in my observation, and buyers often com- 

 plain of the softness of the product. Wlien the berries come from 

 the trays they are commonly very unequal in size, some having 

 dried out more completely than others, but as they lie in the bins 

 the small berries absorb some of the moisture from the plump ones, 

 the latter thereby becoming smaller, and the product finally comes 

 to be very uniform in size, as shown in the sample, which is a good 

 one, in Fig. 118. At this stage, when the product goes to market, 



118.— Evaporated raspberries fit for market. Four-sevenths natural size. 



the berries should not adhere to the palm when they are pressed in 

 the hand. The product is run through a fanning mill and is then 

 packed in barrels for shipment. A barrel holds about 125 pounds 

 of dried berries. 



The amount of fresh berries required for a pound of the cured 

 product is a variable quantity. In the test just cited '24 quarts gave 

 10 quarts, but these were fresh from the trays, and further shrink- 

 age took place before they were fully cured. On an average, a 

 little over three quarts (about four pounds) of fresh blackcaps are 

 required to make a pound of marketable product. In a moist season 

 four quarts are usually required. At the end of the season, when 

 the berries are small and dry, two quarts may make a pound. Of 

 red berries, from four to five quarts are required for a pound of 

 evaporated fruit. 



The staple variety of blackcaps for evapc'rating is the Ohio, al- 

 though the Gregg is crowding it out — and properly so, I think 



