325 



Sometimes dipping is dispensed with, and the fruit dried with 

 the bloom on ; the operation then takes longer. 



Fruit Dipper. 



An ingenious contrivance for dipping is shown in the illustra- 

 tion. The fruit is fed evenly to the machine, and after dipping is 

 carried over to an adjoining fresh- water tank, where it is rinsed 

 and delivered on to the trays without handling. They are then 

 exposed to the sun, when, according to the weather and location, 

 it takes seven to 14 days to dry. If kiln -dried the operation is 

 done in as many hours. The operation being done in three succes- 

 sive periods. The first two gradually dry the fruit, the last finishes 

 the work and puts the gloss on. , 



The first " cooking" is at a temperature of 113 F. to 122 

 (45 C. to 50.) After each cooking the prunes are simply rolled 

 over the trays without handling the fruit. When cold, the trays are 

 returned to the oven or evaporator and exposed to a temperature of 

 140 F. to 160 (60 C. to 71), and in the third cooking to a 

 temperature of 176 F. to 194 (80 C. to 90) or even slightly 

 higher. 



Careful watching is required during the third heating to guard 

 against the puffing and burning of the fruit. Table prunes receive 

 the " glossing " by dipping the dried fruit in hot syrup or in 

 hot water with a small amount of glycerine added (lib. to 20 

 gallons). This hot dip also kills insect's eggs. After the fruit has 

 sufficiently dried from this dipping, it is packed in boxes or jars 

 and pressed. Three Ibs. of fresh prunes made one of dry. The 

 price is regulated according to size, which range from 40, 50, 60, 

 and up to 100 to the pound. 



APPLES AND PEARS 



should be more heavily sulphured than other fruit, and dried as 

 soon as pared and quartered. A better device is to cut the apples 

 into rings with an apple parer. This machine also takes out the 

 core, which boiled down with the skins makes a jelly. A light- 

 coloured article is preferred by the trade. 



