434 STATE HORTICULTURAL SOCIETY. 



intact, and that when water had been again added the fruit resumed its 

 former qualities and proportions; and further claimed that it was thoroughly 

 preserved for any climate or length of time. 



I believe from much experience in the business, and many tests, that the 

 claim has in part been sustained and really a larger proportion than is usual 

 for new and great inveutious when first put before the people. Especially is 

 this so in the case of apples. The beautiful specimens made were the mar- 

 vel of all who saw them, but all such things meet with their obstacles, and 

 the one in tiie way of this was the expense to make the preserved ])roduct so 

 as to get it into general use. It was further found that only a few varieties 

 of apples could be treated in this way, on a large scale, without the discolor- 

 ing of the fruit, and also when factories were put into operation the fruit 

 would come in with all the known varieties mixed, and at the price paid 

 would not pay the farmer for sorting. Hence the product would be turned 

 out in all shades of color; and for a while this came near ruining the 

 business. 



Finally it was discovered that brimstone burned in a way to pass the fumes 

 through the fruit, either before or while being dried, would bleach it out 

 white in color. It was at first rejected on the ground of being unwholesome, 

 but chemists came to the relief by saying it was not — of the truthfulness of 

 which I have grave doubts. Hovvever, it has been accepted by the public, 

 which has in a great measure become indifferent about the adulterated com- 

 pounds put on the market for food, provided they look nice and are cheap. 

 The great importance of this industry has led to very many innovations, the 

 object of which has been to cheapen the product and make the production 

 practicable. This subject does not call for the designation of any one of the 

 many processes now employed as better than others; but I may say there are 

 very many which do produce very fine results and the end aimed at, cheapen- 

 ing the product, has been largely successful. 



I am constrained to add, however, that except apples and peaches there are 

 very few fruits or vegetables that can be profitably handled by any of the 

 processes that have yet come under my observation. There is one method I 

 am at liberty to speak of, for the benefit of the ladies present. This is it: 

 Slice the apples across the grain (or core, say) very thin; spread the slices 

 thinly on a plate or clean board ; cover this with a thin muslin cloth and 

 expose to the hot sun and it will give you a dried apple quite equal to any 

 made by the evaporator. The point is simply this, to draw out as rapidly as 

 possible the water without coating over the surface, as is done if exposed to 

 the sun or artifical heat direct. The vapor thrown off from the fruit is held 

 by the cloth, making the same humid atmosphere around the apple that is 

 made by the methods used by the evaporator. The drying in a moist atmos- 

 phere keeps open the fruit cells and the water is allowed to pass out freely 

 from centre to outside of the slice. 



The promises of this valuable industry are good. The fruit is now nearly 

 established on the markets of the world as staple goods, and the fact also 

 established that the large surplus of Michigan orchards may be worked up 

 with profit. 



With the natural instinct, '' a burnt child dreads the fire," I cannot counsel 

 my fellows to engage in this business without great care and deliberate inves- 

 gation. Many are the fortunes lost, up to this date, in the development of 

 this business, and at the present, outlook it still promises to be one of the 



