38 FRUIT HARVKSTING, STORING, MARKETING 



that partially dried, so as to obstruct the free circula- 

 tion of the hot air currents through the machine, as 

 this checks rapid work. Avoid scorching by moder- 

 ate firing and close attention to frequent changing of 

 the trays. If sulphur is to be used to prevent oxida- 

 tion and secure a bright, handsome color for apples, 

 pears, and peaches, simply drop a piece of brimstone 

 about size of a medium bean on the stove, close to or 

 under the drier, and it will ignite and the fumes will 

 be drawn upward through the machine and do the 

 work. If you are operating in a close room or kitchen, 

 and the smell is objectionable, you can fill the trays and 

 put them in a box or barrel, with a cover on, and burn 

 a little sulphur under them out in the open air, and 

 then enter the trays in the machine. Procure a piece 

 of mosquito-netting to throw over the machine when 

 set aside, to guard against flies and other insects. This 

 will not be in the way when on the stove. Do not 

 cover top of machine with paper or a close cloth when 

 in use, as it would stop the hot air currents going 

 through it and prevent its working well, or at aU. ' ' 



The use of sulphur, as suggested above for the 

 bleaching of the fruit, is frequently practiced. If 

 carefully done, it gives excellent results. The fruit is 

 made more attractive in appearance, it keeps better, 

 and the flavor is unaffected. Excessive sulphuring, 

 however, gives a less desirable color, and destroys the 

 flavor of the fruit. In extreme cases the fruit is ren- 

 dered totally uneatable, and even poisonous. 



2. Canning. — The canning industry has enjoyed an 

 unparalleled development in the United States during 



