March 



22, i< 



?•] 



SCIENCE 



211 



The first two preliminary cookings have for their object the evap- 

 oration of water contained in the fruit, and preparation for the final 

 cooking, which dries the fruit and imparts a certain brilliancy much 

 sought after by buyers. In several districts of France, most primi- 

 tive means are practised in curing the fruit for market. In Prov- 

 ence freshly gathered fruit is plunged into pots of boiling water, 

 where it remains until the water again arrives at boiling-point. It 

 is then removed from the boilers, placed in baskets, and gently 

 shaken until cool, when it is placed on long trays and exposed to 

 the heat of the sun to complete desiccation. At Digne the prunes 

 are not gathered until completely matured. Women peel the fruit 



and cumbersome, and very primitive in their construction, only con- 

 sisting of a franie to' which is fastened a wicker-like bottom fash- 

 ioned from. rushes or willow twigs. They hold from twelve to 

 eighteen pounds of green fruit, representing about four to six 

 pounds of prunes. Care is taken, in preparing the oven for the 

 first cooking, that the degrees of heat shall not exceed 50'' C. ; and 

 in the second, 70". 



After each cooking, which occupies about six hours, the fruit is 

 removed from the oven and exposed to the air. When the prunes 

 are cold, they are carefully turned by women specially charged with 

 this duty. They avoid disturbing the fruit while it is warm, as the 



with their nails to avoid injury to the soft pulp. The fruit is strung 

 upon small twigs, and in such fashion as not to touch. These 

 sticks of prunes are stuck into straw frames, which are suspended 

 in'the sun until the prunes easily detach themselves from the stick. 

 The pit is then removed, the fruit placed upon trays exposed to the 

 sun, and, when thoroughly desiccated, packed for market. In the 

 departments of Indre-et-Loire and Lot- et- Garonne, immense ovens, 

 specially constructed for prune-cooking, are used. 



Most prunes are subjected to a preliminary washing to free them 

 from dust or sand. After washing, the fruit is exposed to the sun 

 or air on beds of straw, or on the trays on which it is cooked, to 

 rid it of all humidity. When dry, it is spread in a single layer on 

 the tray, and at once submitted to the oven. The trays used are 

 made during the winter months by peasants. They are clumsy 



touch renders it glutinous and prevents the fruit from congealing. 

 The third cooking is performed at a temperature of 80° to 90°, and 

 occasionally at 100°. After the third cooking, the prunes are 

 sorted, and such as are found imperfectly cooked are again sub- 

 mitted to the oven. The degree of perfection in cooking is obtained 

 when the fruit presents a dark purple color, solid and brilliant sur- 

 face, malleable and elastic to the touch, and when the kernel is well 

 done and intact in the shell. When these conditions are not ob- 

 tained, the kernel ferments, and alters the entire prune, which very 

 soon becomes mouldy and worthless. 



Prunes are divided into nine categories, and are classified as fol- 

 lows ; No. I represents 90 to 92 to the pound ; No. 2, 80 to 82 ; 

 No. 3, 70 to 72 ; No. 4, 60 to 62 ; No. 5, 55 to 56 ; No. 6,44 to 45 ; 

 No. 7, 40 to 41 ; No. 8, 34 to 35; and No. 9, 301031. When ready 



