DRYING BLACKBERRIES 121 



to be as dry as raspberries usually are when put into 

 the curing room, but quickly began to mold again when 

 put in a pile together. The four quarts di'ied without 

 sugar weighed at this date one pound ten and one -half 

 ounces. The four quarts dried with sugar weighed 

 one pound fifteen and one -half ounces. From these 

 weights, it appears that not over twelve to fourteen 

 pounds of dried fruit to the bushel can be expected. 

 The weight of sugar applied seems to be retained, and 

 possibly increases the weight slightly in addition, by 

 retaining more of the juices of the fruit. Those treated 

 with sugar seemed to remain in a softer and better 

 condition for cooking. Judging from this attempt, the 

 blackberry dries very slowly, and under present condi- 

 tions, at least, there seems to be little promise that it 

 can be profitably grown for evaporating purposes. The 

 quality of dried blackberries is low. They seem to be 

 lacking in sugar and pronounced qualities. Yet the 

 addition of sugar in drying and the perfection of 

 methods of evaporating may enable the grower to 

 utilize the surplus crop to advantage. The chief hin- 

 drance to such an industry at present is the cheap 

 and inferior southern product. 



Although it seems necessary that the fruit should 

 reach the consumer while fresh, its value in household 

 uses is not so fully appreciated as it should be. 

 Ancient writers were inclined to lay great stress on 

 the medicinal qualities of all plants and fruits, and 

 while we are wont to smile at many of the supposed 

 virtues there recorded, we might well profit by studying 

 more closely the uses and virtues of the blackbeny . 



