Dried Apples and Apricots. 427 
through a clothes’ wringer or similar pair of rollers. Do not 
face with better fruit than the package is to contain. It is a 
fraud which will not in the end be profitable. Lay the flattened 
fruit (cup side down) neatly in the botiom of the box. Fill the 
box until it reaches the amount the box is to contain, and then 
apply the press until the bottom can be nailed on. Invert the 
box and put on the label or brand; the bottom then become the 
top. 
Many different kinds of boxes are used. A very good size 
is made of seasoned pine, six inches deep by nine inches wide by 
fifteen inches long, inside measurements, and it will hold twenty- 
five pounds of fruit. 
METHODS WITH DIFFERENT FRUITS. 
As already intimated, it will be impossible to enter minutely 
into the operations of drying and packing on a commercial scale, 
or even to notice all the small and ingenious arts by which the 
work is facilitated. Any one who contemplates production on 
a large scale should personally visit leading regions and inform 
himself by inquiry and observation. Such an education will 
save mistakes, which may cost many times more than the ex- 
pense of getting it. California producers are usually quite will- 
ing to show visitors the methods they employ. Though this is 
the better way of proceeding, a few general hints will be given 
of methods with different fruits. 
Appies——There seems little use of drying apples unless a 
very light-colored, handsome product can be turned out. This 
can be done by sulphuring as soon as cut, and sun drying in a 
dry region, or by the use of a machine evaporator in regions of 
greater atmospheric humidity. Recently the product has largely 
increased. 
Apricots.—Apricots for drying should be fully ripe but not 
soft enough to be mushy. By the use of sulphur and sun heat, 
an aimber-colored, semitranslucent fruit is obtained. The pre- 
vailing method of gathering is to shake down the fruit upon 
sheets, but the best product is hand picked. Pit the fruit by a 
clean cut completely around in the suture; do not cut part way 
round and then tear apart—a clean-cut edge is essential. Put on 
the trays with the skin down, or with the cup up, as it is some- 
times described; sulphur, and then put in the sun. About three 
days of interior-valley sunshine will finish the apricots. Apri- 
cots will yield on the average one pound of dried fruit to five 
pounds of fresh. 
Berries and Cherries—These fruits are onlv dried in the sun . 
in smali quantities for local sale, and ordinary farm-house meth- 
ods are employed. 
