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AUSTRALIAN AGRICULTURE. 



The Californian sun-dried prune is delicious when 

 stewed, while the French being already cooked in the 



Harvesting Prunes for Drying. 



process of curing, tastes well before stewing, but becomes 

 rather bitter afterwards. But French operators can be 

 profitably followed in their method of grading. 



Sulphuring. When fruit is cut it loses colour. This 

 is the effect of oxidation or contact with the air upon the 

 exposed parts. To check this action, sulphur fumes are 

 brought to bear as in a bleaching process. The effect is 

 very decided upon cut fruits that have to be dried. In 

 operation, the fruit trays are put in such numbers as may 

 be required in a close box. Sulphur fumes are got either 

 by burning sulphur in the box or in an outside burner, 

 the fumes or smoke being brought into the box through a 

 tube. The colder the fumes are the better. Half a pound 

 of sulphur is enough for 501b. of fruit, and 10 to 30 minutes 

 completes the operation. The fruit is then dried as desired. 

 During the drying, the sulphur disappears. 



Candying or Crystalising. This process is amongst 

 the most attractive and elegant for fruits, lemon, orange, 

 and other peels, ginger, &c. Only thoroughly matured and 



