192 Lessons in Fruit Growing. 



width a little more than that of the trays. Into this cab- 

 inet, the trays slide on cleats, as drawers slide into a 

 bureau. Each altei*nate tray is pushed clear in, thus leav- 

 ing a little space next to the door, and the others are 

 pushed in only far enough to permit the door to close. 

 This makes a zigzag flue for the sulfur fumes, which pass 

 alternately back and forth between the trays. The sulfur 

 may be burned in a pit in the ground beneath the cabinet, 

 or in a little furnace outside, the fumes being conducted 

 in through a pipe. The dampers mentioned above should 

 be opened until the cabinet becomes filled with the fumes, 

 and then tightly closed. A convenient method of handling 

 the sulfur is to dip strips of cheese cloth or other cheap 

 cotton fabric in the melted substance for a moment, and, 

 when these are cool, the desired amount may be torn off, 

 lighted, and placed in the pit or furnace. The length of 

 exposure depends on the kind and condition of the fruit 

 and must be learned by experience. It should not be 

 longer than is necessary. Thirty minutes may suffice, or 

 sixty may be required. 



The sulfuring of fruit has often been condemned on san- 

 itary grounds, but is not likely to be abandoned so long 

 as purchasers prefer the sulfured article. Sulfuring before 

 drying, and only sufficient to secure bleaching, does not 

 render the fruit unwholesome, though it does detract some- 

 what from its natural flavor. Sulfuring after drying may, 

 however, render the fruit positively unwholesome. Sul- 

 fured fruit does not readily absorb water, and, unless first 

 soaked for several hours in cool water, does not swell up 

 to its normal bulk in cooking, and is comparatively tough 

 and indigestible when cooked. 



Prunes are often dipped in a weak boiling lye (one 



