73 

 SULPHURING. 



It is customary to subject pared and sliced fruit, when freshly cut, 

 to the fumes of sulphur for a short period. This process is called 

 bleaching, and prevents the discoloration of the fruit, through contact with 

 the air, that would otherwise take place. In the case of apples, and many 

 other kinds, it is essential that the dried fruit should be of a light 

 colour. 



The reasons for sulphuring fruit are twofold. One is to brighten the 

 appearance and give the prepared material a lighter colour than it would 

 have otherwise. The second object is to prevent the dried fruit from 

 being attacked by insects, as the sulphuring kills any eggs that may 

 exist, and prevents others from being deposited. But special care must 

 be taken that the sulphuring is not too strong or long continued. When 

 the freshly-sliced fruit is subjected to sulphur fumes for a few minutes 

 the gas merely penetrates the surface, and afterwards escapes during the 

 process of drying. But if the sulphuring is heavy and long continued, or 

 done after the fruit is dried, as is sometimes the case, the gas penetrates 

 deeply. Badly-dried fruit that is too dark in colour is often treated in 

 this way to bleach it, and make a more marketable article. Fruit 

 sulphured over-much, or after drying, is unwholesome and very indi- 

 gestible, as the "sulphurous " acid originally introduced becomes after a 

 while " sulphuric " acid. 



Sulphuring must be done in a building specially erected for the 

 purpose, and so arranged that the fumes may be equally and effec- 

 tually distributed. The fruit is arranged on the same trays as for 

 drying, and these, if constructed with cleats on the ends, to bear 

 the weight, may be piled on each other. A very small bleaching- 

 room will be sufficient for a large quantity of fruit. The time required 

 to complete the sulphuring process will vary according to the amount of 

 sulphur used, and the kind of fruit ; and some little experience will be 

 necessary before the operator is thoroughly expert. From a quarter to 

 half-an-hour is the time generally allowed. The sulphur bleaching 

 process is applied equally to sun-dried fruit and that prepared by 

 artificial evaporation. 



PACKING DRIED FRUITS. 



"When the process of drying is complete, the prepared fruit should be 

 bulked in heaps or boxes, so that it may slightly ferment, or "sweat," 

 as it is technically termed. This process softens the fruit and improves 

 its condition. Care must be taken that the fermentation is not too 

 strong, and in order to avoid this the fruit should be turned occasionally, 

 or, if in boxes, poured from one to another. The time required to 

 complete the process will vary somewhat according to the fruit, and 

 will range from forty to sixty hours. When the fruit is placed in the 

 boxes for market, it should be packed with care, so that it will open out 

 with a good "face." It is customary with European and American 



