By-Laws of Grand Junction Fruit-Growers' Ass'n 273 



After the fruit is pared it will have to be trimmed of 

 any little scraps of skin or worm holes and other blem- 

 ishes. This is possible only by hand work, and must be 

 done with an ordinary paring knife. Where the fruit is to 

 be bleached, it is treated as soon after the paring and trim- 

 ming as possible. The fruit is enclosed in a tight box in 

 shallow layers, over which the fumes of burning sulphur 

 are passing. It will take an exposure of half an hour to 

 an hour and a half to sufficiently bleach the fruit. If a 

 long delay occurs between the paring and bleaching it is 

 impossible to make the fruit regain its original whiteness. 



The time required for drying will depend entirely on 

 local conditions, and to a small extent on the weather, 

 taking a longer time in rainy weather than in dry. To de- 

 termine when the fruit is dry is dependent largely on the 

 experience of the dryer. The fruit should be so dry that 

 when a handful is pressed into a ball it will be "springy" 

 enough to separate at once upon being released. It should 

 not be possible to press any juice from any of the slices, 

 and the fruit should have a soft, velvety, leathery texture. 



In large fruit sections it is often a very remunerative 

 business to operate a large evaporator which can use all 

 of the unsaleable fruit from the vicinity, this being espe- 

 cially the case when the evaporator can be used in connec- 

 tion with a vinegar or canning plant. 



By-Laws of Grand Junction Fruit-Growers' Ass'n. 



I 



The name of the said association shall be the Grand 

 Junction Fruit Growers' Association. 



II 



The objects for which the said association is created 

 are to buy and sell fruit, vegetables, hogs, meat stock, and 

 all of the products of Mesa County, both fresh and manu- 

 factured; to erect, operate and maintain canning and pack- 

 ing factories and commission houses; to manufacture and 



