THE PLUM. 



323 



upon two bearers. It would be better if they rested upon 

 rollers, so as to admit of their being pushed in, and drawn 

 out, with greater ease. These 



ines of trays are placed at 

 a distance of six inches 

 from the furnace, so as to 

 keep the fruit from too 

 great a heat ; they may 

 be made entirely of wood, 

 but it will be better if the 

 bottoms are of open-work, 

 like sieves. Their weigh: 

 is such that they may be 

 easily managed by a wo- 

 man ; but in preparing 

 prunes on a large scale, 

 let them be made of great- 

 er length anrl breadth, so 

 as to just con. e within the 

 strength of a more robust 

 person. 

 h h, is that on which the two doors 

 which covers the arch, (and which 

 is represented in the cut 

 as open and fastened up,) 

 shuts up the front of the 

 upper part of the oven. 

 In the middle of this up- 

 per door or flap, is a 

 round vent hole, for the 

 escape of the moist va- 

 por. /•, is an iron, dam- 

 per or slide, to be placed 

 in the flue at I /, in order 

 to regulate the heat. 



" A thousand fully ripe 



Quetsches, (prune plums) 



make about ten pounds 



of dried prunes. 



^'S- 2^^- " Plums of different 



kinds may be dried, either whole or deprived of their skins 



and stones. In the latter case, they are styled prunelles 



Fig. 247. 



"The wooden frame, 

 are hung. The door, g, 



