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will take less than a fortnight. While the fruit is drying, care must be 

 taken to protect it from rain and dew. As soon as the fruit is 

 sufficiently dry, it should be stemmed, if necessary, and placed in boxes 

 or casks, leaving it two or three days to slightly ferment, or " sweat." 

 The fruit is then spread out and left for about twenty- four hours, when 

 it may be packed finally. The fruit should be firmly and equally pressed 

 in packing, so that it will keep well and turn out in prime condition. 

 In Valencia, and some other parts of Spain, where the raisin-making 

 industry is a leading one, it is customary to dip the bunches before they 

 are spread in a hot lye made from the ashes of the Grape-vine and Rose- 

 mary, to which a small proportion of slaked lime is added. The fruit 

 is merely dipped in the lye for a few seconds, and the process is 

 supposed to hasten the curing, which doubtless it does, but no further 

 benefit can be derived from it. On the other hand, there is a danger of 

 the fruit being injured by remaining too long in th$ hot solution, when 

 there will be a probability of the skin cracking, and a portion of the 

 grape sugar escaping. Raisins and currants may be more quickly 

 prepared in kilns, especially constructed for drying, a method much 

 practised in America. They may also be prepared by means of artificial 

 heat in " fruit evaporators." Some prefer to dry the fruit partially in 

 the sun, and finish by artificial heat, and the grower must decide which 

 method will suit him best. Sun-dried fruit is, however, generally con- 

 sidered to be superior to other kinds. Figs, for drying, should not be 

 gathered till they are perfectly ripe, and should be treated in nearly every 

 respect as recommended for raisins. They, however, require to be 

 dipped in boiling lye, and, being larger, are longer in drying. Another 

 mode of drying not so generally practised is to dip the figs in boiling 

 syrup for about three minutes, and then spread in the sun. Though 

 Figs may be dried with greater facility in kilns and evaporators, yet 

 they are rarely equal to those prepared by sun heat. 



Plums are dried extensively in Europe, and form an important article 

 of commerce known as prunes. Certain kinds of Plums are used for 

 the purpose, and these are dried whole. Perfectly ripe fruit is chosen, 

 and this is prepared by partially drying it in the sun, and finishing it off 

 by artificial heat. Full details of the process will be found in the article 

 dealing specially with the Plum. Various sorts of Plums are also dried 

 extensively by halving, removing the stones and spreading them in the 

 sun, or passing the truit through an evaporator. Peaches, Apricots, 

 Apples, culinary varieties of Pears, Cherries and Strawberries may be 

 turned to good account when sun-dried, or prepared by artificial heat. 

 Peaches and Apricots must be peeled, stoned and sliced or quartered, 

 Apples and Pears should be sliced, peeled and cored, the Cherries must 

 be split in two, and the Strawberries may be dried whole. When fully 

 dried, these fruits should be tightly packed in boxes or casks, and if 

 carefully prepared they may be kept in sound condition for some years. 

 As regards Peaches, Apricots and Cherries, the varieties best adapted 

 for drying are those whose flesh is firm. As a rule, the very luscious 

 melting varieties are quite unsuitable. In the case of Apples, good 

 cooking kinds only should be used. 



