265 
and unloaded into a bin. Elevators raise them to the ELI which 
removes all twigs, leaves, and rubbish, and assorts the fruit 
sizes. ‘These two sizes each fall into an endless apron, provided with 
carrying slats, and are carried through the lye baths, which are kept 
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rinsing bath, which is kept fresh by a continuous stream of pure water 
which flows ‘through it, and from the rinsing bath the fruit is delivered 
to the trays. 
Drying is done wholly by the sun. A number of experiments with 
driers have been made, but the machines were found wholly inadequate 
to handle the crops, and sunshine was found so much superior that the 
have fallen into almost complete. distine, and are now used to so limited 
industry. After the fruit co om its second, or fresh-water bath, it 
spr venly on tra oto 5 [-csdireiitent size, usually about two by 
three feet, made of thin timber and easy to handle, and these trays are 
placed on the drying ground, a : space which has been carefully selected 
with a view to its full exposure to the sun. The drying season extends 
from the middle of August until the beginning of November. The length 
of time sach m the complete desiecation of the si = i aem upon 
keeping under all conditions, but not so dry as to rattle. When suffi- 
em ee "me I. is taken to the ai rd "hone where it is put 
nto eration requi rom two to three 
wee darti indi period the fruit must be pev shovelled over 
several times and thoroughly intermixed. At the end of the sweating 
son it assumes a black, glossy appearance, sid resumes somewhat 
of its original plumpness. 
FINISHING. 
The next process is that of “ finishing.” This comprises a second 
bath, to which the now dried fruit is subjected. This bath is simply 
boilir water, to which is added such in i j 
the whim of the individual grower may fancy will improve the appear- 
ance or quality of his fruit. The sae s be obtained in the besiegt 
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dipping are to destroy whatever insect may have become a 
n drying, and to soften the skin. The fruit should be left in e bath 
until partially cooked and these ends are accomplished. me growers 
add sufficient salt to the dip to make it a fairly strong brine, and this 
as the advantage of inereasing the heat of the — several de, 
beyond that to which fresh water can be heated, and making its effect 
surer. Others add a small quantity ot —_ Sioje, fruit juices, 
and some few logwood or indigo. This is done for the of im 
proving the appearance i the fruit and adding to its gloss and colour. 
Many of the most experienced packers decry the addition of any of the 
last-named articles, abiding that they are ineffective, and do not add 
either to the quality or appearance of the fruit. In about three hours 
the fruit will be peg dry for packing. 
ore passing the finishing process the fruit is once more run 
through the grader and assorted into standard sizes for the market. 
