CHAPTER XIV; 
DRYING FRUITS, VEGETABLES, AND HERBS. 
In these times of extremely low prices for nearly all 
kinds of produce from the garden, orchard, and farm—as a 
result of competition and abundant crops—all efforts ought 
to be directed towards checking any waste of ‘ the fruits of 
the earth;”’ first, by prevention of early decay; and second, 
by treating them by processes that will most ensure their 
keeping in the greatest perfection for the longest period, and 
with the least possible loss of food constituents. 
Probably the highest preservative qualities are attained 
by the process of evaporation, whereby the water is dispelled 
and the article undergoes certain important chemical changes 
which prevents fermentation and decay without reducing its 
food value. 
In years like 1895, when there is great abundance of 
fruit of all kinds except pears, there has always been great 
waste, because the average prices did not pay for the cost of 
gathering and sending the fruit to market; consequently 
some growers do not obtain much benefit as a result of 
seasons of abundance, the fruit being left to rot upon the 
trees and upon the ground, not even being ground up for 
cider ! 
Considering that many thousands of pounds sterling are 
annually paid in this country for imported dried and tinned 
fruits, it must be patent to the most superficial observer that 
there is something wrong somewhere, and that some portion 
of the wrong is here among ourselves and clearly traceable 
to our own neglect in allowing our superabundant fruit to be 
wasted, instead of drying and preserving it for future use. 
