356 
tray, they dry unevenly, some being over-dried and others not dried 
enough. They are then dipped, as explained above, for three to 10 
seconds in a lye brought up to the boil, containing Ib. of caustic 
soda to 10 gallons of water. Immediately after the dipped fruit is 
plunged in fresh, cold water, so as to rinse it, the water bemg 
changed freely. Should the lye take off the skin, shorten the time 
of dipping slightly. It is then spread on trays, and in the case of 
light coloured prunes subjected to the action of sulphur fumes, 
just long enough to set the colour. Drying takes place in the sun 
or the evaporator; when exposed to the sun, according to the 
weather and location, it takes seven to 14 days to dry. If kiln- 
dried the operation is done in as many hours. The operation being 
done in three successive periods. The first two gradually dry the 
fruit, the last finishes the work and puts the gloss on. 
The first “cooking” is at a temperature of 113° to 122° F. 
(45° to 50° C.), during which the fruit loses much of its water. If 
the heat is too great at this stage there will be expansion and burst- 
ing and dripping of fruit juice. After each cooking the prunes are 
simply rolled over the trays without handling the fruit. | When 
cold, the trays are returned to the oven or evaporator and exposed 
to a temperature of 140° to 160° F. (60° to 71° C.), and in the 
third cooking to a temperature of 176° to 194° F. (80° to 90° C.), 
or even slightly higher. 
Careful watching is required during the third heating to guard 
against the puffing and burning of the fruit. While still pliable 
the fruit is placed in sweat-boxes to even up. and left there for a 
couple of weeks, the fruit being frequently turned. Table prunes 
receive the “glossing” by dipping the dried fruit in hot syrup or 
in hot water with a small amount of glycerine added (1lb. to 20 
gallons). This hot dip also kills insect’s eggs. After the fruit has 
sufficiently dried from this dipping it is packed in boxes or jars 
and pressed. Three pounds of fresh prunes make one of dry. The 
price is regulated according to size, which range from 40, 50, 60, 
and up to 100 to the pound. 
APPLES AND PEARS 
should be more heavily sulphured than other fruit but not to excess, 
and dried as soon as pared and quartered. <A better device is to 
cut the apples into rings with an apple parer. This machine also 
takes out the core which, boiled down with the skins, makes a jelly. 
A light-coloured article is preferred by the trade. In an evap- 
orator kept at a temperature of 140° to 160° F., the drying is done 
in six to eight hours, and placed in sweat-boxes for a few days to 
even up, when it is tied in calico bags away from moths until ready 
for packing. 
