CALIFORNIA SUNSHINE EVAPORATION 457 



long, the boards forming it being held together by nailing to a cleat 

 on each end, one by one and a quarter inches, and a lath or narrow 

 piece of half-inch stuff is nailed over the ends of the boards, thus 

 stiffening the tray and aiding to prevent warping. A cross-section 

 of such a tray is shown at A. 



Since large drying yards have been supplied with tramways and 

 trucks for moving the fruit instead of hand carriage, larger trays, 

 three feet by six or three feet by eight, have been largely em- 

 ployed. These large trays are of nailing "pine shakes" which are 

 3 ft. long, and 6 in. wide. The sides and ends of the trays are made 

 of 1x2 in. pine or redwood. The bottom is strengthened by nailing 

 to the under side, from end to end, three thin strips, one on each 

 side and one in the middle. The laths and pieces for sides and 

 ends, cut ready for use, may be obtained from lumber dealers. 



Paper trays of heavy brown paper are often used in emergencies. 

 They are cut the size of the wooden trays, covered with cut fruit 

 the wooden tray being slipped out after carrying to the drying 

 ground. They are not a good substitute for wooden trays, however. 



Protecting Fruit from Dew. In the interior there is seldom any 

 deposit of dew in the drying season, but occasionally there are early 

 rains before the drying season is over. The fruit is then protected 

 by piling the trays one upon another, in which operation the thick 

 cleats serve a good purpose. In small scale operations in dewy 

 regions the trays are sometimes piled at night, or cloth or paper is 

 stretched over the fruit, thus reducing the discoloration resulting 

 from deposits of moisture upon it. 



Drying Floors. For the most part the trays are laid directly on 

 the ground, but sometimes a staging of posts and rails is built to 

 support them, about twenty inches from the ground. In raisin- 

 making the drying trays are usually distributed through the vine- 

 yard, to have as little carrying as possible. In drying tree fruits 

 the trays are spread where full sunshine can be obtained. Drying 

 spaces should be selected at a distance from traveled roads, to pre- 

 vent the deposit of dust on the fruit. 



Spaces used for drying are often idle the rest of the year or are 

 cultivated for grain-hay. When one has water for irrigation it is 

 often practicable to reduce dust and secure an amount of desirable 

 feed or hay by putting the piece down in alfalfa. Just before the 

 space is needed for a drying yard, the alfalfa is mown down close 

 and raked clean. The yard is then ready for the trays and fruit. 

 When the drying season is over the yard is cleared, and the space 

 then is as clean as a clay floor, from being used so much. In three 

 weeks the top of the ground is green all over, and before the rains 

 come there is another cutting of alfalfa. 



Drying floors are, however, usually kept bare and as hard as 

 may be. Drying over alfalfa stubble is slower than over dry, baked 

 ground. It is common to scrape the ground clean with a weed-knife 

 and roll or rub it down as smooth and hard as possible. 



