rjgg CALIFORNIA FRUITS: HOW TO GROW THEM 



not mushy ; cut cleanly all around to extract the pit and put on trays 

 cup side up; get into the sulphur box as soon as possible after cut- 

 ting. Peaches are dried both peeled and unpeeled, but drying with- 

 out peeling is chiefly done. Peeling is done with the small paring 

 machines or with a knife. Peeling with lye has been generally 

 abandoned because of discoloration of the fruit after packing, al- 

 though it can be successfully done by frequently changing the lye 

 and using ample quantities of fresh water for rinsing after dipping. 



Clingstone peaches are successfully handled with curved knives 

 and spoon-shaped pitters in conjunction with ordinary fruit knives. 

 Different styles are carried at the general stores in the fruit dis- 

 tricts, and individuals differ widely in their preferences. 



The weight of dried peaches which can be obtained from a cer- 

 tain weight of fresh fruit, depends upon the variety ; some varieties 

 yield at least a third more than others, and clings yield more than 

 freestones as a rule. Dry-fleshed peaches, like the Muir, yield one 

 pound dry from four or five pounds fresh, while other more juicy 

 fruit may require six or seven pounds. 



Nectarines. Nectarines are handled like peaches; the produc- 

 tion of translucent amber fruit in the sun depends upon the skillful 

 use of sulphur. 



Plums and Prunes. Our pitted plums, which are an acid fruit, 

 are meeting with more favor than formerly, and the product is in- 

 creasing. Pitting is done by hand or by the use of foot-power 

 "pitters." More rapid and capacious machines are being brought 

 out by inventors. 



Prunes are one of our greatest and most promising products. 

 Several varieties which dry sweet with the pit in are used in 

 making prunes, as already stated in Chapter XXIII, but the pre- 

 vailing variety is the Prune d'Agen. 



Prunes are gathered by shaking from the trees, usually upon 

 sheets spread beneath. Several gatherings are made by light- shak- 

 ings which cause only the ripe specimens to fall. 



Prunes are usually graded before drying, and various home- 

 made contrivances are employed. Some use inclined planes of 

 adjustable slats, the grader being thus available for other fruits than 

 prunes ; the large fruit rolls along into receptacles at the bottom, 

 while the small fruit falls through into other receptacles. Other 

 grading devices are made with wire screens or riddles of different 

 sizes of mesh. Some of them work on the principle of a fanning 

 mill, three to four riddles, placed above one another, each with a 

 slight incline and a spout on the side where each grade 

 drops into a box. Some have a long riddle, say twelve 

 feet long, with three different sizes of wire screen on it. 



