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packers to flatten some of the fruit by passing it through rollers such as 

 those of a clothes wringer. This flattened fruit is laid carefully the cut 

 side down on the bottom of the box, which is then filled up with the 

 quantity it is to contain. The fruit is then firmly pressed, and the lid 

 nailed on. The box is then inverted, the brand or label affixed, and 

 what was the bottom becomes the top of the package. Various kinds 

 and sizes of boxes are in use for packing dried fruits, but it will be 

 advisable for cultivators and manufacturers to confine themselves to a 

 limited number. The most suitable sizes for marketing are boxes that 

 will hold fifty and twenty-five pounds respectively. The boxes should 

 be neatly lined with white paper, in such a way that they will have a 

 nice appearance when opened out. Dried fruits may be packed in 

 cotton or canvas sacks, but they show to greater advantage, and are less 

 liable to injury, when arranged in boxes. 



CANNING FRUIT. 



This mode for preserving fruits has become very popular within the 

 last few years, and promises a much wider extension in the future. The 

 piocess can be successfully applied to most stone, pip or berry 

 fruits, but it is confined chiefly to such kinds as can be utilised for 

 culinary purposes. Pears are prepared by peeling, quartering and 

 coring. Apricots may be left whole, or halved, and the stones removed. 

 Peaches are treated in the same way, and may be either peeled or not, at 

 the option of the operator. Plums may be halved and stoned, or left 

 whole. Cherries, gooseberries and other small fruits are left whole. 

 Pine Apples should be pared and sliced. When the fruit has been 

 prepared in such form as may be necessary, it should be placed in the 

 cans, which are then filled nearly to the tops with water or syrups of 

 various densities, according to the nature of the fruit or the require- 

 ments of the operator. The lids are then fixed on, leaving a minute 

 vent-hole in the centre of each, The cans are then placed on iron 

 frames or trays, and plunged three-fourths of their depth in boiling 

 water. As to the time the cans are left in the boiling water some 

 judgment, based on experience, is required, as the necessary amount of 

 cooking varies with different fruits, and even the one kind under 

 dissimilar conditions may require a difference in treatment. When the 

 cans are taken out of the water they are allowed to cool, and the vent is 

 soldered up. The success of the operation depends in a large measure 

 upon the skill and judgment of those who direct the work. As a rule 

 canning can be carried on most successfully in factories equipped with 

 the most perfect labour-saving appliances, and directed by skilled experts. 

 The cost of a perfect plant, including the latest improved tin-working 

 machinery, is considerable, and operations must be upon a large scale, 

 with a well-arranged division of labour, in order that fruit may be 

 canned at a low cost, so that it can compete in the world's markets. 

 Though some of the larger orchardists may possibly make canning pay, 

 yet smaller growers will necessarily have to depend upon factories to 

 work up their produce. 



