PEACH AND THE PEAR. 145 



the sulphurous acid gas go through among all the trays. 

 This bleaching of the fruit I am not prepared to say- 

 renders it unhealthy for food, but it is a great piece of 

 foolish vanity and it should be stopped. The trays are 

 next placed in the evaporator, and, by different processes 

 in different evaporators, are moved up and down, or from 

 side to side, in order to get a greater or lesser degree of 

 heat. In from sixteen to twenty-four hours all the 

 moisture has been driven out and we only have the solids 

 left. 



The fruit is better if put in the common peach- 

 baskets and set about the building a day or two, free 

 from dust and dirt of any kind. It is then packed, 

 generally, in twenty-five and fifty-pound boxes, taking 

 off the bottom and packing the top first ; and when full, 

 submitting to pressure ; then nail on the bottom and on 

 opening the top we find it with a beautiful layer 

 of smooth fruit, which should be covered with a layer 

 of water-proof paper, and over it a sheet of fancy 

 stamped paper. The box is then branded with the 

 proper brands, which, as known to the trade, are white 

 and yellow, and pared and unpared, with any fancy 

 brand one may choose to adopt. The better and more 

 tastefully the fruit is gotten up, the more ready will be 

 its sale. As to the varieties to evaporate. Troth is a 

 good peach, and -as it comes early, and gives the beauti- 

 ful red centres, it should be encouraged by the evapo- 



