CURING PEACHES AND PEARS 



537 



The white figs are also put in sweat-boxes and dipped in hot salt 

 water before packing. In packing, the figs are often flattened and 

 drawn out by the hand. Such manipulation gives the fig a lighter and 

 more translucent appearance. The time required in drying figs is 

 usually from five to eight or ten days, according to location and 

 weather. The fruit does not cure evenly, and those which are fin- 

 ished (as determined by sight and touch to be learned by expe- 

 rience) are picked from the trays, and others given more time. 



A California Sunshine Evaporator. 



Pears. The dried pear product is increasing, and, as with apples, 

 only a light-colored product is profitable. These are made by sul- 

 phuring and sun drying, or by the use of the machine drier. For 

 sun drying the fruit of medium size is halved, the large fruit being 

 quartered. 



Peaches. Peaches are sun dried in much the same way as apri- 

 cots, already described. Take the fruit when it is fully ripe, but 



