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A small sulphuring chamber may consist of a box large enough 
to cover several trays charged with fruit, or, preferably, of a larger 
chamber into which trollies laden with the fruit trays are wheeled 
and taken out again to make room for a fresh load. Mr. W. J. 
Allen, in New South Wales, recommends a room, 9ft. by 10ft. by 
6ft. Gin., built of tongue and grooved boards, and put together with 
white lead. Any small cracks ean be filled up with putty, or it can 
be papered inside. A room such as this requires about 2lb. of 
sulphur. Some push the bottom trays leaving a little room 
at the back, whilst the next tray is pushed a little farther, so that 
the interval be at the front, and so on until the last tray is put in. 
This arrangement favours the even distribution of the sulphur 
fumes, which are generated in a roaster set outside the box, with 
which it is in communication by means of a flue. A simple hole dug 
into the ground, and covered with an oil drum with a tin tube con- 
necting it with the sulphuring box, will answer. The sulphur is set 
alight, the fumes allowed to enter the box, which has a hole at the top 
which can be either left open or shut by means of a sliding damper. 
When the fumes begin to issue from the box at the top, the damper 
is closed, and the fruit is allowed to remain for a few minutes im- 
mersed in the bleaching fumes. The trays should not be made of 
raetal which is readily attacked by the sulphur fumes and turned 
into noxious sulphates. Highly bleached fruit is charged with sul- 
phurie acid, which checks digestion and causes headaches. Ten to 
fifteen minutes is quite long enough. Sulphured fruit is prohibited 
from sale in several European countries. 
Drying —This is effected either through direct exposure to the 
rays of the sun, or where the sun’s rays are not potent enough, 
through the artificial heat of specially-constructed evaporators. 
At times the grapes are first half dried in the sun, and finished 
off in the evaporator, of which some good types, such as the 
“Vrai,’ and more recent types are well spoken of from the Murray 
River Irrigation Colonies. 
In Western Australia, where a dry, sunny autumn may be re- 
lied upon with a fair amount of certainty, grapes, apricots, prunes, 
and such like fruit can be sun-dried with little trouble, and without 
entailing the extra cost of kiln drying. 
Late-picked fruit, however, especially in the cooler districts of 
the State, might, in particularly early rainy seasons, be damaged when 
sun-dried; but, as a rule, all fruit ripening not later than the end 
of March may with safety be sun-dried, provided provision is made 
for covering the stacks of trays when the weather is unfavourable. 
Around Malaga and the other famous raisin-producing districts 
of Spain, the raisins are exposed to dry on drying terraces, built on 
a slope, facing the hot sun. These terraces consist of brick wall 
quadrangles, filled in with earth, over which is spread several inches 
