= OR es: 
Drying is done wholly by the sun. A number of experiments with 
driers have been made, but the machines were found wholly inadequate 
to handle the crops, and sunshine was found so much superior that 
they have fallen into almost complete disuse, and are now used to so 
limited an extent as to require no consideration in connection with the 
prune industry. After the fruit comes from its second, or fresh-water 
dip, it is spread evenly on trays of a convenient size, usually about two 
by three feet, made of thin lumber and easy to handle, and these trays 
are placed on the drying ground, a space which has been carefully 
selected with a view to its full exposure to the sun. The drying season 
extends from the middle of August until the beginning of November. 
The length of time required for the complete desiccation of the fruit 
depends upon the weather, its heat, and the humidity of the atmosphere. 
In hot, dry conditions the fruit requires a shorter exposure than 
where it is cool and moist. The drying period will vary under these 
circumstances from a week to a month, and the time at which to remove 
the fruit from the drying grounds must be left to the judgment of the 
operator. It should, however, be sufficiently well dried to warrant its 
keeping under all conditions, but not so dry as to rattle. When suffi- 
ciently dried the fruit is taken to the processing house, where it is put 
into bins to “sweat.” This operation requires from two to three weeks, 
during which period the fruit must be carefully shoveled over several 
times and thoroughly intermixed. At the end of the sweating season it 
assumes a black, glossy appearance, and resumes somewhat of its origi- 
nal plumpness. 
FINISHING. 
The next process is that of “finishing.” This comprises a second 
bath, to which the now dried fruit is subjected. This bath is simply 
boiling water, to which is added such ingredients as the judgment or 
the whim of the individual grower may fancy will improve the appear- 
ance or quality of his fruit. The objects to be attained in the second 
dipping are to destroy whatever insect germs may have become attached 
in drying, and to soften the skin. The fruit should be left in the bath 
until partially cooked and these ends are accomplished. Some growers 
add sufficient salt to the dip to make a fairly strong brine, and this 
has the advantage of increasing the heat of the water several degrees 
beyond that to which fresh water can be heated, and making its effect 
surer. Others add a small quantity of glycerine, glucose, fruit juices, 
and some few logweod or indigo. This is done for the purpose of im- 
proving the appearance of the fruit and adding to its gloss and color. 
Many of the most experienced packers decry the addition of any of the 
last named articles, claiming that they are ineffective and do not add 
either to the quality or appearance of the fruit. In about three hours 
the fruit will be sufficiently dry for packing. 
Before passing the finishing process the fruit is once more run through 
the grader and assorted into standard sizes for the market. There are 
usually six sizes: first, those ranging from forty to fifty to the pound; 
second, fifty to sixty; third, sixty to seventy; fourth, seventy to eighty; 
fifth, eighty to ninety, and sixth, all below ninety. 
