ARTIFICIAL RIPENING 141 



process, yet the flavor, because of the effect of heat 

 on their syrup, is not quite like that of a naturally- 

 ripened date. Hence the slower ripening without 

 heat is more satisfactory, as well as cheaper and 

 simpler, when it can be practiced, as it can in all 

 ordinary cases in a favorable climate, such as that of 

 California and most date-growing regions. It has 

 given particularly good results with Deglet Niir, but 

 seems to be applicable to practically all varieties. 

 It is, indeed, used by Arabs to a certain extent for all 

 varieties, and has been for centuries, as it has been for 

 other fruits in all parts of the world. Swingle de- 

 scribes the process,* as it takes place naturally, as 

 follows : 



"My attention was drawn to the method in this 

 manner: Toward the end of November, 1910, in 

 coming from Mecca, California, to Washington, (D.C.), 

 I carried in my valise a Deglet Nur cluster loaded with 

 dates not ripe, but in the condition most favorable to 

 incubation. I was ten days on the road, from 

 November 23 to December 4, and during that time 

 my valise was either in a sleeping car or hotel, both 

 heated by steam to an average temperature of from 

 68° to 86° F. On my arrival at Washington I was 

 astonished to find in my valise, not yellowish, bitter, 

 and uneatable fruit but, on the contrary, amber, 

 translucent dates with an exquisite taste and perfume, 

 much superior to those ripened by incubation. They 

 had even that characteristic Deglet Niir flavor so 

 much appreciated by lovers of that variety. 



"The idea came to me that this slow ripening 

 which had taken place in my valise must also take 



*Swingle, Walter T., Maturation Artificielle de la Datte Deglet- 

 Nour. Comptes Rendus de TAcademie des Sciences de Paris, 

 t. 155, p. 549, seance du 16 septembre, 1912. 



