456 CALIFORNIA FRUITS I HOW TO GROW THEM 



Clingstone peaches are successfully handled with curved knives and 

 spoon-shaped pitters in conjunction with ordinary fruit knives. Differ- 

 ent styles are carried at the general stores in the fruit districts, and 

 individuals differ widely in their preferences. 



The weight of dried peaches which can be obtained from a certain 

 weight of fresh fruit, depends upon the variety; some varieties yield 

 at least a third more than others, and clings yield more than freestones 

 as a rule. Dry-fleshed peaches, like the Muir, yield one pound dry from 

 four or five pounds fresh, while other more juicy fruits may require 

 six or seven pounds. 



Nectarines. Nectarines are handled like peaches; the produc- 

 tion of translucent amber fruit in the sun depends upon the skillful use 

 of sulphur. 



Plums and Prunes. Our pitted plums, which are an acid fruit, 

 are meeting with more favor than formerly, and the product is increas- 

 ing. Pitting is done by hand or by the use of foot-power "pitters." 

 More rapid and capacious machines are being brought out by inventors. 



Prunes are one of our greatest and most promising products. 

 Several varieties which dry sweet with the pit in are used in making 

 prunes, as already stated in Chapter XXIII, but the prevailing variety 

 is the Prune D'Agen. 



Prunes are gathered by shaking from the trees, usually upon 

 sheets spread beneath. Several gatherings are made by light shakings 

 which cause only the ripe specimens to fall. Some growers, however, 

 hand-pick the fruit going over the trees several times only shak- 

 ing for the final gathering. A superior cured prune is secured by this 

 extra effort to secure full and even ripening, but the cost is greater. 



Prunes are usually graded before drying, and various homemade 

 contrivances are employed. Some use inclined planes of adjustable 

 slats, the grader being thus available for other fruits than prunes ; the 

 large fruit rolls along into receptacles at the bottom, while the small 

 fruit falls through into other receptacles. Other grading devices are 

 made with wire screens or riddles of different sizes of mesh. Some of 

 them work on the principle of a fanning mill, three to four riddles, 

 placed above one another, each with a slight incline and a spot on the 

 side where each grade drops into a box. Some have a long riddle, say 

 twelve feet long, with three different sizes of wire screen on it. This 

 riddle is hung upon four ropes with an incline ; the prunes are thrown 

 in the higher end, and by shaking it they roll down and fall through 

 the holes into boxes underneath. The first piece of screen should be 

 small, to let only stems and dirt through, and no prunes. This long 

 hanging screen is also used to grade prunes after drying. There are 

 now several excellent manufactured fruit graders on sale in this State. 

 Their work is very satisfactory, and they have largely displaced home- 

 made contrivances. 



The next step in the process is dipping in lye to thin and crack 

 the skin, which facilitates the escape of moisture in the drying process. 

 In the large caldron lye is made with one pound of concentrated lye 

 to each thirty gallons of water, and kept boiling hot. The fruit is put 

 into wire baskets or galvanized pails with perforated sides and bottoms, 



