aig ee 
tray and at once submitted to the oven. The trays used in rural districts 
are quaint affairs, varying in form, dimensions, and construction, accord- 
ing to locality. They are made during the winter months by peasants, 
are clumsy and cumbersome, and the only excuse for their use is that 
the peasant cannot afford to buy, and is not skillful enough to make 
better ones. They are very primitive in their construction, consisting 
of a frame made of hoop, to which is fastened a wicker-like bottom 
fashioned from rushes or willow twigs. They hold from twelve to eight- 
een pounds of green fruit, representing about four or six pounds of 
prunes. Care is exercised in preparing the oven for the first cooking 
that the degree of heat shall not exceed 50 degrees Centigrade, and in 
the second not over 70 degrees. If the heat is too strong an ebullition 
is produced in the fruit, the skin bursts, the juice discharges, the prune 
becomes sticky, loses its flavor, and consequently its commercial value. 
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 touch renders it glu- 
tinous, and prevents the juice from congealing. The third cooking is 
performed at a temperature of 80 to 90 degrees, and occasionally at 100 
degrees. This, like the two preceding, should be conducted under most 
intelligent care. After the third cooking the prunes are sorted, and such 
as are found imperfectly cooked are again submitted to the oven. ‘The 
degree of perfection in cooking is obtained when the fruit presents a 
dark purple color, solid and brilliant surface, malleable and elastic to 
the touch, and when the kernel is well done and intact in the shell. 
When these conditions are not obtained the kernel ferments, and alters 
the entire prune, which very soon molds and becomes worthless. Each 
cooking should not consume more than six hours. In the last, however, 
the process is sometimes prolonged, depending upon the condition of the 
fruit. The fruit loses about 70 per cent of its original weight. The 
dark color depends largely upon the degree of maturity at time of 
gathering. The brilliancy of surface has no other commercial value 
than proving the cleanliness observed in preparation and attracting the 
attention of buyers. Besides the different usages of the prune ag an 
aliment, it is also employed in producing an agreeable brandy. 
“Prunes are divided into ten categories, taking the number of prunes 
necessary to a pound as a basis, and were formerly classified as follows: 
(1) Trash or refuse, more than 125 to the pound; (2) small prunes, 120 
to 125 to the pound; (8) small ordinary, 110 to 115 to the pound; (4) 
fine ordinary, 100 to 105 to the pound; ( 5) superior ordinary, second, 
90 to 95 to the pound; (6) superior ordinary, for exportation, or half 
choice in France, 80 to 85 to the pound; (7) first choice, 70 to 75 to the 
pound; (8) extra choice, 60 to 65 to the pound, (9) imperial, 50 to 55 
to the pound; (10) imperial flower, 40 to 45 to the pound. 
“This classification offered opportunities to sell inferior prunes for 
those of good quality, and to prevent this abuse was changed and sim- 
plified as follows: No. 1 represents 90 to 92 to the pound; No. 2 repre- 
sents 80 to 82 to the pound; No. 3 represents 70 to 72 to the pound; 
No. 4 represents 60 to 62 to the pound; No. 5 represents 55 to 56 to the 
~ pound; No. 6 represents 44 to 45 to the pound; No. 7 represents 40 to 
41 to the pound; No. 8 represents 34 to 35 to the pound; No. 9 repre- 
sents 30 to 31 to the pound. 
