E. LUCAS ON DRYING FRUITS. 365 



The frames on which the fruit is exposed to dry may be light 

 trelHs or wicker-work, with boards a couple of inches high around 

 the sides to prevent the fruit from falling off the frames. 



The description of a small drying-room, which contains about 

 800 pounds of fruit, and finishes the drying in 24 hours, is as fol- 

 lows : It is G feet 6 inches high, 3 feet 8 inches long, and 2 feet 6 

 inches wide. The lower part of this construction is the hearth, 

 1 foot wide and 6 inches high. It is divided into three parts, of 

 which each contains three frames for the reception of fruit. The 

 smoke is carried off through a sheet iron pipe, 8 inches by 2:3- 

 broad, which goes in snake form under and over these three par- 

 titions until it is let out of the top. This will show that the heat 

 is pretty equally distributed throughout this drj-ing-room. An- 

 other small pipe is placed on the top to promote the escape of 

 moisture. 



If it is required to dry fruit in a bake-house, it is essential that 

 the heat of this shall not reach that point which is required for 

 baking bread, as the fruit would burn. After the bread has been 

 taken out of the oven the fruit may be placed in it, when it will 

 dry well. Fruit may be dried in heated rooms ; but, as the va- 

 pors evaporating are very unhealthy, this mode is not advisable. 



To dry fruit in the air and exposed to the sun is the cheapest, 

 but, in every regard, the most imperfect method of any. The fruit 

 is threaded on a string, and hung up in the air, and if the weather 

 is favorable it requires little or no attention. 



Quinces. — The ripe quinces are peeled, cut into four to six 

 pieces, freed of their seeds, and dried at a heat of from 70° to 80° 

 R. ; farther they are treated as apples or pears. They will retain 

 their beautiful color, and will keep for a number of years. 



Plums and Prunes. — These fruits should attain the highest state 

 of ripeness before they are taken from the trees. The gathering 

 should be performed ^nly in dry and fine weather. If circum- 

 stances do not allow to bring the prunes immediatel}^ to the dry- 

 ing-room, they may be kept in a good ventilated place for a length 

 of time. It is necessary to spread the fruit as much as possible. 

 When the plums are brought to the drying-room, they may be 

 dried from five to six hours at a heat of from 85° to 40° E. ; after 

 which the heat must be increased, and the escape of air entirely 

 prevented. The fruit is taken hot from the drying-room and al- 

 lowed to cool in tlie air, by which means it will retain its beauti- 

 ful gloss, and will improve in weight and quality. Some prunes 

 will contain from 20 to 22 per cent, of water, which does not hin- 

 der its preservation. A means of making prunes appear very 

 large is this : The fruit is freed of the stones when half dry, and 

 a small plum inserted in place of the stone. The drying process 

 is then finished. This can only be detected by the most minute 

 examination. 



Cherries. — All the different varieties of cherries are well adapt- 



