THE PRUNE. 147 



eating the number of prunes to the pound, as 30s to iOs, 40s to 50s, and so on to 

 110s to 120s. By some, the prunes are dipped in boiling water and glycerine, or 

 other solutions, but such dipping is in disrepute, as indicating an undue amount 

 of avarice to secure weight. However, intelligently done, "glossing" or "finish- 

 ing" prunes may be made a valuable process. 



In packing, many different methods are used. A producer will adopt which- 

 ever one, for his particular reason, or his particular market or conditions, will 

 give him best results. Only experience can teach this. Much fruit is packed in 

 cotton sacks, many buyers preferring it so packed, as it gives a chance for re- 

 packing. Producers with a good product like to establish a reputation for 

 their brands, and so pack in boxes. There is a gain in weight by this method, 

 as the fruit does not dry out so mvich as in the sacks. Packing fruit is an art,, 

 and must be learned by observation. Lining with paper, filling, facing, etc., all 

 require a little education. If the boxes are to be faced, average specimens of 

 fruit should be flattened and neatly laid in the box, which should be upside 

 down. Fill the box, press, nail on the bottom, invert, and brand or put on the 

 label. 



THE COMPOSITION OF THE CURED PRUNE. 



Of all the methods for preserving fruit none is of so great impor- 

 tance to the American people as that of fruit evaporation. Of all 

 fruits so preserved the prune certainly takes first rank. The reader 

 must not confound the term evaporated fruit with that of dried fruit 

 of years agone, for the newer process gives a cured product much 

 superior to the sun- or oven-dried article, retaining, as it does, much 

 of the original color and flavor, being soft, pliable, and palatable to 

 eat out of hand. The process of evaporation has for its object prima- 

 rily to drive ofP a sufficient amount of moisture to make the fruit keep, 

 and to do this in such a manner as to leave the fruit in the condition 

 above described, and leave the flesh of a transparent appearance — a 

 clear yellow in the case of the French prune, and an amber in the 

 case of the Italian. No prune which has not these characteristics 

 has been properly cured. It is not possible at this time to go into 

 the technique of fruit curing, but rather to state the results of the 

 analyses of samples of fruits cured by this method, as they are found 

 on the market. The composition of the prune may be exx)ressed as 



follows : 



( Water. , o 



fl. Juice.... |"^il'-- 



Soluble solids W'^u ■ -A 



Fruit J Albummoids. 



I ( Cellulose. ^^'^^^d^- 



1^2. Pulp -j Carbohj'drates. 



( Pectose. 



During the process of ripening the first division is increased much 

 at the expense of the second. 



"Pass the Prunes." 



