12 = BULLETIN 235, U. S. DEPARTMENT OF AGRICULTURE. 
When objections to the inner seal were presented the writer imme- 
diately investigated other possible methods. Among several which 
were suggested, the use of a waxed sealing paper wrapped around 
bricks of fruit and sealed with a hot iron seemed very promising.! 
It was found that bricks of apricots, prunes, and pears up to 10 pounds 
in weight could be successfully made and wrapped in the waxed paper, 
and that by placing a piece of sheet iron on top of the brick of fruit 
before folding the paper over, a smooth surface could be obtained for 
the application of the sealing iron. After the top is sealed the sheet 
iron should be quickly removed. The hot iron may then be applied 
to the ends of the paper, making them tight, and afterwards the ends 
may be folded up and the brick placed in a large carton. Plate V, 
figures 1 and 2, shows the effect obtained by using such a paper seal, 
which, when properly sealed, renders the package insect proof. The 
cost of packing dried fruit in such a package has not been determined, 
but the writer believes that it will be found economical in many 
packing houses. 
This method combines the advantages of an insect-proof package, 
a 5 or 10 pound unit, and a 25 or 50 Foca fiber-board carton, which 
is lighter and pr Ghabey cheaper than the wooden box. 
While in the field the writer observed a package formed of an 
ordinary raisin carton which was sealed in a waxed sealing paper. 
The sealing was done by machinery which, except for the initial 
expense of the machine, would make the process very rapid and 
economical. Such a package might prove very efficient for dried 
fruits put up in from 1 to 5 or even 10 pound packages. 
Several packers have reported the presence of mold in the ordinary 
wooden boxes of dried figs. Plate VI, figure 1, shows such a condi- 
tion. This was observed to occur more frequently in the sealed round 
boxes previously mentioned, and it appears that if the sealed carton 
is to be used for dried fruit the problem is a very important one. 
From examinations of moldy fruit and from investigations of the 
condition of the fruit when packed, the writer concludes that condi- 
tions favorable to the growth of mold occur only when the fruit is 
too wet when packed, either through excessive processing or improper 
drainage. One packer stated that when the fruit was taken directly 
from the hot dip and packed in sealed boxes a large percentage of the 
cartons became moldy. On the other hand, if the fruit was allowed 
to drain thoroughly and stand in lug boxes or in a heap for. several 
hours before being packed, the moisture became equalized and mold 
rarely developed. (Pl. VI, fig. 2.) To establish these statements 
and observations finally the following experiments were conducted: 
On July 28, 1914, four lots of figs were processed by dipping in 
boiling water for one minute. Lot ‘No. 1 was dried in n the sun until 
1 Se eied by Mr. J. H. Green, of San Francisco. 
