442 STATE HORTICULTURAL SOCIETY. 



dered distasteful to them, as it is to the human palate, by the excess of acid 

 and lack of flavor. Of course, sulphuring after drying would kill all eggs 

 that might have been laid during the process; but in that condition the 

 fruit absorbs so much of the sulphurous acid (which afterward becomes sul- 

 phuric) as to be absolutely objectionable on the score of health, besides being 

 deprived of nearly all its flavor. 



W. J. Green, of the Ohio Experiment Station, presents a different view : 



Being unable to detect ony difference in the taste and smell of fruit dried 

 with and without the use of sulphur, I have had sulphured fruit examined 

 for sulphur compounds, and the only one detected was sulphuric acid, and 

 that in very minute and harmless quantities. Sulphur when burned forms 

 sulphurous acid, a very disagreeable gas to breathe, as everyone knows who 

 has breathed the fumes of a lighted match ; but when this gas acts upon the 

 fruit it becomes sulphuric acid, familiarly known as oil of vitriol. This cor- 

 rosive substance would be very objectionable if present in any considerable 

 quantity, but the amount is so small as not to be appreciable to the taste, 

 and can be detected by chemical means only. The quantity of sulphur 

 fumes required for the purpose is very small, and the surplus passes off into 

 the air. If a considerable quantity of sulphuric acid should be formed its 

 action upon the fruit would be to blacken and discolor it, which fact alone 

 is sufficient to show that the amount is very small. I would not advocate 

 the practice of sulphuring fruit unless it is really necessary, but in certain 

 cases it seems to be necessary in order to produce a uniform product. Some 

 varieties, like the Fameuse, are white when dried, even without bleaching, 

 while others, like the Ehode Island Greening, are apt to be yellow or dark 

 colored. 



The judicious use of sulphur will remedy this and endanger the health of 

 no one. It is not necessary nor even advisable to kept the dryer full of sul- 

 phur fumes all the time ; indeed, it is better not to use sulphur in the evap- 

 orator at all. If the fruit is subjected to sulphur fumes for a short time as 

 soon as prepared, it can be left standing several hours before drying and dis- 

 coloration will not take place. If exposed a short time to the direct rays of 

 the sun after being fumigated the fruit will be much whiter than if placed 

 in the evaporator immediately. Then it is possible to prepare sun-dried 

 fruit that is whiter than can be produced in an evaporator. 



This method of fumigating the fruit before placing it in the evaporator 

 can hardly be called bleaching. It prevents discoloration rather than 

 bleaches. By this method the smallest possible quantity of sulphur is 

 required, and it is simply impossible for anyone to detect that it has been 

 used at all, except by chemical means and by the quality of the product. 



Save the Water and Sugae. — The Students' Farm Journal puts the 



matter in this way : 



Sugar is not necessary to preserve canned fruits if they are put up air-tight, 

 though the flavor of some is improved by the addition of it. The apple is one 

 of the most common and nutritive of all fruits, and the least appreciated. 

 Apple sauce and pies are objects of scorn to many people, worthily so in most 

 cases. A considerable quantity of water is poured in when the fruit it put on 

 to cook, though none is needed in juicy apples, and only a tablespoonful or 



