6 PROCESSING OF JAPANESE PERSIMMONS. 



Industry, and proved entirely satisfactory. The cost per box, with 

 accessories, was as follows: 



For box and cover $18. 00 



One dozen clamps '. 3. 00 



Three brass stopcocks, at 27 cents each 81 



One and one-fourth pounds of white rubber tubing, at 79 

 cents a pound 1. 00 



Total 22. 81 



It is recognized, however, that some changes would be desirable 

 if tanks for processing persimmons were to be made in quantity. In 

 such a design the rims of the tanks and covers should be made of cast 

 iron hinged together and fitted with eyebolts and slots. The adja- 

 cent surfaces should be planed and a solid rubber gasket used. The 

 design shown in figure 1 does not require special castings. 



In processing persimmons these tanks are filled with the fruit, 

 which may be packed, if desired, in the standard six-basket carriers, 

 and may or may not be wrapped. The cover is clamped in position, 

 and the box tested for tightness by use of the water gauge (E). It 

 should be entirely free from leaks on the bottom or sides, and so tight 

 that the rate of equalization of small differences in pressure, indi- 

 cated by the gauge, is slow. Carbon dioxid is then passed in through 

 the lower stopcock, while the displaced air flows out at the upper 

 stopcock on the opposite side. The water gauge is useful here in 

 guarding against too high pressures, which might easily cause per- 

 manent distortion in shape, or bursting. The flow of carbon dioxid 

 is continued until the stream of displaced air tastes strongly of car- 

 bon dioxid. After such a taste is noted, the flow is continued for a 

 few minutes longer; the stopcocks are then closed and the box left 

 undisturbed for the time required in processing. 



The necessity of opening the tanks to ascertain the progress of the 

 processing should be avoided by placing a few persimmons in process 

 in smaller containers. The most convenient apparatus for this pur- 

 pose is the tubulated glass desiccator of the pattern shown in (B), 

 which may be obtained from dealers in scientific apparatus. It 

 should be kept at the same temperature as that of the tanks, on 

 account of the influence of temperature on the rate of processing. (See 

 p. 14.) As shown in (B), it is fitted with a rubber stopper carrying 

 necessary delivery tubes. These may be of glass, or preferably of 

 copper or other metal. The stopper should be well lubricated before 

 forcing it into place, so that it will fit air-tight, and then be tied in 

 position. The ground-glass surfaces must be plane. They are coated 

 with vaseline. In displacing the air the carbon dioxid is passed in 

 through the delivery tube, which reaches to the bottom of the desic- 

 cator. It is well to fasten the cover in place with cord or small 

 clamps, because increases in pressure in the desiccator occasioned by 

 the formation of carbon dioxid in the fruit may cause it to pop off 



