898 Agricultural Gazette of N.S.W. [Dec, 2, 1920. 



Orchard Notes* 



December. 



W. J. ALLEN and S. A. HOGG. 



Simple Directions for Drying Fruit. 

 In districts where apricots are grown for drying and canning, some will be 

 found ripe enough for handling this month. Hemskirk, Alsace, Moorpark, 

 and Ti-evatt have been found among the most suitable varieties for pre- 

 serving, either in cans or by drying. Other varieties known as French 

 varieties, such as Louizet and Large Early Montgomet, although very 

 attractive in appearance are not suitable for preserving. In selecting 

 apricots for canning the fruit should be well covered, but firm ; they should be 

 graded, the stones removed, and care should be taken when packing in the 

 tins that the grades are not mixed. A bulletin on the process of canning may 

 be obtained from the Government Printer, Sydney (price tenpence, post free). 

 To make the best dried fruit, allow the apricots to hang on the tree until 

 tliey are perfectly ripe, but not over-ripe; they should be capable of being 

 cut in halves with a sharp knife and still retain their shape. When the fruit 

 is fairly soft, pick it carefully into cases ; this will, in all probability, 

 necessitate going over the trees five or six times. As soon as possible, have 

 the cases carted to the cutting-shed, where the fruit should be carefully and 

 evenly cut in halves (not pulled apart) and the stones removed. Place 

 evenly on the trays with the cut side up, and as soon as possible remove each 

 tray to the fumigator, where it may remain with the door closed until the 

 fumigator is sufficiently full to start the sulphur burning. This m of the 

 utmoht importance, as once the fruit has been cut it must not be exposed to 

 either sun or wind. 



When everything is ready, place sufficient sulphur or brimstone to fill the 

 room with fumes for about three hours (from 1 lb, to 2| lb., according to size 

 of room), using 1 lb. sulphur to every 300 cubic ft. space; if possible, allow 

 the fruit to remain in the sulphur-room from eight to ten or twelve hours, or 

 until the cup is full of juice. It can then be taken out and placed, either in 

 the sun, or in the evaporator, as the case may be, immediately ; if in the 

 evaporator, do not place the fruit in the hottest part to begin with, but 

 gradually work from the cooler to the hotter part, starting, say, at that part 

 which is 100 degrees, and finishing off" at 120 degrees Fah. 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. Some practice will be required to tell 

 when it is just dry enough. 



If the fruit is to be dried in the sun, use wooden trays 2 feet x 3 feet, 

 which are made for the purpose, with a 2| inch cleat at both ends. These 

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



