3Gi GRAPE CULTURE AND WINE-MAKING. 



11. Xo variety of fruit sLould cool slowly in the drying-room; 

 it would lose its appearance and beautiful gloss. The nice gloss 

 is attained if tlie fruit is brought hot out of the drying-room, and 

 suffered to cool rapidly exposed to the air. 



12. Fruit which is dried several times and allowed to cool 

 quickly wall attain more sweetness. 



13. Fruits destined for the drying-room should never be piled 

 on top of one another. 



14. If fruit is dried too much it will be tough when boiled. 



15. Stone-fruit must be dried gradually at the commencement 

 to prevent the running out of the juice. 



16. Stone-fruit required to be freed of its stones should be par- 

 tially dried, at which time the stone will separate from the flesh 

 by a light pressure. 



17. Only dry air, which is not impregnated with moist steam, is 

 fitted for drjnng of fruit. For this reason, the air must be regu- 

 lated so as to answer the purpose. 



18. All fruit coming from the drying-room should be allowed 

 to dry a few days in the air before it is packed. 



19. Fruit intended to be packed air-tight does not require to be 

 dried so much as that which is to be packed in the common style. 

 Fruit packed air-tight often contains one eighth of its weight of 

 water. 



20. Dried fruit must never be packed when it is warm. Should 

 must or worms affect the fruit, it should be placed in a bake-oven 

 after the bread has been taken out, to dry it. If the fruit is kept 

 in dry and airy places, it wnll keep from six to ten years without 

 losing much of its quality. 



The Drying-room. 



To form a general opinion of the advantage of the different 

 drying-rooms, and particularly of the communication of heat, a 

 few points may be remarked : 



All drying-rooms have to expel more or less quantity of moist- 

 ure out of fruit intended to be dried by the means of heated air. 

 Those moist vapors have to be removed from the drying-rooms, 

 which may be done if the construction has openings on the top 

 for the escape of strongly-heated moist air ; or pipes may be placed 

 on the bottom to allow the moist moderately heated air to escape. 



It is proven that kernel-fruit will improve if, at the commence- 

 ment of drying, the entire steam is kept in the room, and the fruit 

 almost boiled soft in the same. This can only be attained com- 

 pletely if there are two separate drying-rooms constructed, of 

 which one is entirely closed, and heated from 60° to 80° R., and 

 the other ventilated and heated at the highest to 50° R. In Ger- 

 many it is acknowledged by all learned men that fruits boiled 

 in their own steam dry faster, and will be more savory than that 

 dried at a temperature below the boiling point. The required 

 heat for drying may be generated by different heating apparatus. 



