the fruit from turning dark, also assists the process of drying and has come to 

 be looked on as beneficial as well as effective. 



What is described as the sulphur process is probably known to every 

 delegate in this convention hail, but even if this is so, it may not be out of 

 place to say, the process consists in subjecting the undried fruit, when freshly 

 cut and placed on drying trays, to sulphur fumes formed from burning raw 

 sulphur in a closed house or box. The house or box is filled with trays loaded 

 with fruit. A small quantity of sulphur in an iron pan, is placed on the floor 

 and ignited, when the door is closed and the fumes from the burning sulphur 

 pass over the fruit and leave the sulphur dioxid, which is found by chemical 

 examination in the dried product. Sulphur is a sterilizing agent and a germi- 

 cide. By its use the insect germs, if any exist, are made dormant or they are 

 destroyed. The fruit is also rendered less attractive to insects during the 

 process of drying than it would be if not sulphured. This is the first process in 

 sulphuring, and if the fruit is intelligently handled only a small per cent of 

 sulphur dioxid remains after the fruit is dried. 



The dried product goes then to the packer. The fruit is purchased by 

 packers and dealers throughout the district in which they operate, and is put 

 in merchantable condition by them. Taken from the growers promiscuously, 

 the fruit is of many shades of color, kinds and qualities, and before it is ready 

 to be marketed requires sorting, grading and packing. Direct from growers 

 it is mainly unsuited for distribution in either domestic or foreign markets. 



In the packing house, before it is put in boxes for distribution to the trade ; 

 the fruit is again sulphured. In being prepared for packing it is dipped 

 quickly in hot water, which moistens the surface and softens the fruit, after 

 which it is subjected to the sulphur process. This again prevents a change 

 in color and with the hot water plunge kills the germs there may be in it. This 

 is the process called resulphuring, and which has led to considerable criticism, 

 chiefly from persons not familiar with the requirements of trade. "While 

 dipping and resulphuring adds somewhat to weight, it has little, if any, merit 

 from the point of profit to the packer. This is taken into account in making 

 purchases from growers, so that they really derive the benefit, whatever it is. 



The Right Use of Sulphur. If abuses have occasionally crept in under 

 the custom of resulphuring, this is not sufficient ground for general condemna- 

 tion of the use of sulphur in curing or putting up dried fruit for market. No 

 branch of business is entirely free from abuses, and no community is free from 

 wrong-doers. The packing of fruit is as legitimate and well conducted as any 

 other branch of commercial business. If excessive use of sulphur has occa- 

 sionally been resorted to in the dried fruit business, it does not seem necessary 

 to apply a remedy so drastic as to imperil the entire industry. Fruit growers, 

 and dealers generally, recognize the merit of the National Pure Food Law and 

 are ready to uphold it. They, however, want the law wisely and justly 

 interpreted and administered. Abundant scientific testimony is obtainable to 

 seemingly establish the wholesomeness of dried fruit cured in the manner 

 usual in this State. If examination by local chemists and pathologists is insuffi- 

 cient there may be added to it testimony of high authority from other States 

 and other countries. Professor Hofman, "Honorary Medical Adviser and 

 Director of the Hygiene Institute of the University of Leipsig," Germany, in 

 the year 1903, in an action brought in Germany to determine whether apricots 

 said to contain a larger percentage of sulphur dioxid than was permitted in 

 that country, testified that "neither in the literature, nor in the practice of 

 physicians, nor in the records of the Royal Medical College, was one single case 



