Fruit Drying 89 



sulphur box is placed over them, but so that the- 

 reof does not come in contact with the top tray. 



A small cavity or pit is beforehand prepared at 

 the side or just underneath the spot which the 

 sulphur box is to occupy, and a piece of galvanized 

 iron or other fireproof material placed on top of it,, 

 but with sufficient air space left to allow for the 

 sulphur fumes to ascend to the trays above. The 

 sulphur is placed in an iron vessel, and a piece of 

 old dry bag or hessian is placed in the centre of the 

 vessel to act as a wick and the sulphur placed all 

 around it. The vessel containing the sulphur is 

 then placed within the cavity, the sulphur lit, and 

 sheets of iron or other fireproof material placed 

 over it and sand put on top of it so as to prevent 

 the escape of the sulphur fumes into the air. Sand 

 is also placed all around the bottom of the sulphur 

 box to further prevent the escape of the sulphur 

 fumes ; but as the burning sulphur must have suffi- 

 cient oxygen to carry on its combustion, two small 

 air-holes are left in the sulphur box for that purpose. 



The amount of sulphur used varies from about 2 

 Ibs. to 4 Ibs. to one hundred 2 feet x 3 feet trays,, 

 not so much sulphur being required in hot as in 

 cool weather. The fruit is left in the sulphur fumes 

 until the cups are full of juice, which in hot weather 

 will be about five hours ; or if the fruit is put into 

 the .sulphur box late in the afternoon it should be 

 left in all night, and removed early in the morning. 



After being taken from the sulphur house the 

 trays with their fruit are spread singly on an even 

 piece of land that is free from dust,, such as a newly- 

 mown lucerne plot. There they are left until they 

 are dry, which will vary with the various classes of 

 fruit, and with the conditions of the weather. If 

 the temperature rises above 95 to 100 degrees it is 

 best to stock the trays until cooler, as excessive 



