PRESERVING THE FRESH FRUIT. 271 



extract the following descriptions. Downing says, &quot; in Western 

 New York, and indeed in most parts of the country where peaches 

 are largely cultivated, the fruit is dried, and in this state sent to mar 

 ket in very large quantities. The drying is performed, on a small 

 scale, in spent ovens; on a large scale, in a small drying house 

 heated by a stove, and fitted up with ventilated drawers. These 

 drawers, the bottoms of which are formed of laths, or narrow strips 

 sufficiently open to allow the air to circulate through them, are filled 

 with peaches in halves. They are cut in two without being peeled, 

 the stone taken out, and the two halves placed in a single layer with 

 the skin downward. In a short time the heat of the drying house 

 will complete the drying, and the drawers are then ready for a sec 

 ond filling. Farther south they are spread upon boards or frames, 

 and dried in the sun merely ; but usually, with the previous prepa 

 ration, of dipping the peaches (in baskets,) for a few minutes in 

 boiling water before halving them.&quot; 



Preserving the fresh fruit. Thomas describes the process as fol 

 lows : &quot; Prepare the canisters in the best manner, of good tin 

 about seven or eight inches in length, and four to four and a half in 

 diameter. Whatever be the sfze, they should be uniform, that they 

 may be heated alike. The fruit selected should be just ripe and no 

 more, free from specks or bruises. When the canisters are filled, 

 the tops are to be carefully soldered on, leaving a hole in them 

 about the size of a small pin for the escape of the air. They are 

 then to be set in a vessel of water, to be kept boiling moderately, 

 until the temperature of the fruit is raised to that of the water. 

 The way in which this is ascertained, is to put a drop of water on 

 the pin hole, which will continue to bubble as long as the air escapes 

 from the canister. When the internal temperature is equal to that 

 of the water, no more air will escape. The water is then to be 

 wiped off, and a drop of solder immediately put in its place. The 

 boiling water should be raised as near to the tops of the canisters as 

 possible, so as not to cover them. If the operation has been pro 

 perly conducted, the ends of the canisters will, shortly after the cool 

 ing has taken place, be depressed, in consequence of the external 

 pressure of the atmosphere. The degree of heat to which the fruit 

 is subjected does not cook it in the least. It is proper that the can 

 isters should be set in a cool place. The vessel in which the water 

 is to be kept boiling, must of coarse have a level bottom ; and every 

 one who is disposed to try the experiment can devise one for him 

 self.&quot; 



