184 CHYMISTRY APPLIED TO AGRICULTURE. 



what has been observed above, it follovv^s, that too great a 

 degree of heat must not be applied, as, in consequence, 

 the taste and the organization of the substance would be 

 changed by a commencement of the decomposition of its 

 constituent principles : the temperature should never be 

 higher than from 35° to 45° of the centigrade. (= from 

 95° to 113° Fahrenheit.) 



Drying can be performed either by the heat of the sun 

 or in stove rooms. In the southern climates the heat of 

 the sun is sufficiently powerful to dry the greater part of 

 the fruits, and thus to preserve them unaltered : the dry- 

 ing is effected by exposing them to the rays of the sun 

 upon hurdles or slates, where they will be protected from 

 rain, dust, and injury from animals. Practice alone is 

 sufficient to enable one to judge of the degree, to which 

 each kind of fruit must be dried in order to its preser- 

 vation. 



When the outer skin or rind of the fruit is of a kind to 

 prevent the water from passing off freely, incisions are 

 made in the rind to facilitate its evaporation. In this 

 manner are prepared most of the dried fruits, which form 

 so considerable an article of commerce between the south 

 and north. 



Those fruits which contain much sugar, as prunes, figs, 

 musk grapes, &lc., may be prepared in the above manner, 

 and preserve nearly all their qualities, but the acid fruits 

 acquire a disagreeable sharp taste by the concentration of 

 the juices ; some of them, however, may be kept advanta- 

 geously in this way. 



In the hottest countries the process of drying is often 

 commenced by subjecting the fruits to the heat of an oven, 

 after which they are exposed to the sun ; some kinds of 

 fruits are thrown into a weak ley, till their surface becomes 

 wrinkled, when they are taken out, carefully washed in cold 

 water, and afterwards dried in the sun : cherries particular- 

 ly are treated in this manner. When the heat of the sun is 

 not sufficiently great to evaporate all the water contained in 

 the pulp of large, fleshy fruits, they may be cut in pieces 

 and then dried ; in this manner apples and pears are pre- 

 pared for keeping.* 



But this method is neither speedy nor economical enough 



[ * In this country, apples, pumpkins, squashes, and peaches are 

 kept by drying. — Tr.] 



