— 2, — 
in at the hi 
the hole igher end, and b 
S into b 2 y shaking i 
smal oxes < g it the 
Eee gc only Arent Lae eee fall through 
T creen is als rough creen should 
arte object to bo attained By proce afer diging Oe 
gradi - The smaller frui by grading b ng. 
iy ae ener eee eae 
Eee cargo od aa ng set and By 
oreign su : e grader al: a more even pcetenter Unt 
Sgn hm ae ee 
om i A or 0 
ie ee oe. which the fruit i e mixed with the fruit in 
ie a e of the most import e fruit is subjected i 
upon tha for market Pe rtant processes in th is known as dippin 
doudbnes: of the having it in of the success of ae preparation S 
ear Ear skin arge. The ri ack will d 
Seagumctirietas eerie Doon Tbuitiee othe ta hed fai tie 
a eames ation oF ye Dye ite of is fears aot = 
e the bloom, whi own. The obj it is dipped 
the skin of th. , Which fills u hy e object to be ppe , SO that 
In its natu e fruit so that paar pores, and at attained is to 
] stat : evaporatio the same ti 
dipped that gad the skin of th n may take pl ime crack 
ruit would e prune is almost i place more rapid] 
usual strength of consume weeks i most imperviou eee 
ten gallons of of the dip is about sif not months i 8, and unless 
: ter. T ut one pound of in drying. Th 
judgment of the he proper stre of concentrat e 
th, h ed lye to each 
erack the ain € operator, and the es ) owever, must b 1 ac. 
fhe: operat of the prune. The | ye must be suficiontly eft to the 
The (nein of and not allowed ye must be kept boili y, strong to 
of tim to cool _b kept boiling hot duri 
toughness of the ik tbe sail eee 
of the orchard, frui oil upon which ies according t : 
tougher than ard, fruit from ol ch the fruit is g to the 
‘ that fi old orchard grown, and th 
time required i rom young orch s and heavy lar 5 
is about thi chards and fr eavy land bein 
as soon as the ski irty seconds, but eer soils. The e 
the sugar will in shows minute crack the fruit must be wi average 
: thdra 
sticky and di ooze through the cr oe its surface. If] q wn 
sa acks in dryi eft too 1 
pest qualities; itis remo ee Ge ee fruit 
eee) from the lye ee i soon it will ae much of its 
ean, fresh water : a the scalded pr well. After thei 
them in the fi ) which rinses off al Pp unes are next 1] : er 
rst o : off all the lye t plunged i 
Seen ree oer bal ma bandon 
he fruit is put into wi vily impregnated wi requently t 
sides and bott o wire baskets or galvani with lye. For di y vo 
Coie eee Te the Paston ortiin Taniied ‘pulls abn qestonated 
: rene E10) rd, at C ith perforated 
foal. poe y ingenious device is used , at Campbell, in Sant 
: [he prunes are tak is used which does th y a Clara 
into a bin. El aken direct from th e work autom 
twigs, leaves, a evators raise them t e orchard and at. 
2 nd : o the : unload 
ee ie Flic ore ieee al 
and are carried th o an endless apron, provi nto two sizes. Th 
by steam pipes, 6 rough the lye baths, aE Cues with carrying ei 
apron continues Ar a oe provided fos einer pene pith 
resh by a conti e bath into the rinsi sized fruit. T 
from the rinsin a5 stream of pure water. ioh t bath, which is k he 
& ath the fruit is deli which flows through i ept 
ivered to the trays. gh it, and 
