American Crate. 



DRYING FRUITS. 



Various fruits can be utilised to advantage by drying, and some kinds 

 are in extensive demand when preserved in this way. The more 

 prominent of the dried fruits of commerce are the Raisin, Currant and 

 Fig, all of which, as has been proved, can be produced to perfection in 

 many parts of Australia. Among the less prominent kinds are the Apple, 

 Pear, Peach, Apricot, Plum, Cherry, Loquat, Date Pium and Straw- 

 berry. All these fruits are excellent when dried, and, if carefully 

 prepared, may be kept for years. In Europe and America, fruits of the 

 kinds named are dried in considerable quantities, and there is a great 

 demand for them. There are two ways by which fruit may be dried, one 

 being by the power of the sun, and the other by artificial heat, and, in 

 some cases, both methods can be utilised. Sun-drying is the system most 

 generally adopted in Europe, and more especially in making raisins and 

 currants. Grapes intended for these purposes should be allowed to hang 

 till they are dead ripe, when they ought to be cut and spread out upon 

 trays or mats, and fully exposed to the sun. The bunches should be 

 turned daily, so that each side is equally exposed to the sun. In order 

 to save labour in turning, and this is sometimes an important object, a 

 second tray of the same size may be placed over (he fruit, and the 

 position of both reversed by a single movement. The size of the trays is 

 of no material importance, but they should be uniform and not too large, 

 so that they may be easily handled. The time required for sun-drying 

 raisins will, as a matter of course, vary to some extent, according to the 

 weather and the size of the Grapes. Ordinary raisins, under favourable 

 conditions, will be sufficiently dried in about three weeks. If the con- 

 ditions are favourable, sultanas will be fit a few days earlier, and currants 



