11 



Lot B was spread upon trays 7 and 8. Tray 7 was placed in the evaporator on 

 ledge 4, while tray 8 was exposed to the sun beside tray 6. 



The temperatures of the bottom and top trays of the evaporator were taken at 

 intervals of fifteen minutes as before, a maximum temperature of 96° to 98° C. being 

 sought. For a few minutes at two different times the temperature of the bottom 

 tray was above 100° C. After seven hours exposure to heat nearly one-half of the 

 fruit was pronounced cured and was removed from the trays, the balance being 

 taken out two hours later. 



The gross and net weights of fresh fruit and the weight of cured fruit are shown in 

 the following table : 



Gross and net weights of fresh fruit and weight of cured fruit. 



APPLES. 





Weight. 



Cured in — 



Total. 





Gross. 



Net. 



7 hours. 



9 hours. 



Lot A (sulphured) : 



Tray 5 



Pounds. 

 9.33 

 9.33 



Pounds. 

 8.47 

 .8.80 



Pounds. 

 L.05 



Pounds. 



.77 



Pounds. 

 1.82 



Tray 6 



1.74 





















3.56 















Lot B (not sulphured) : 



Tray 7 : 



9.33 

 9.33 



8.75 

 8-. 83 



.46 



1.43 



1.89 



Tray 8 



1.79 





















3.68 















Trays 6 and 8 were exposed daily to the sun in dry weather from 8 a. m. to 5 p. m., 

 and were pronounced cured after about ten days of such exposure. A small portion of 

 the fruit from these trays was destroyed by mice at night. 



W. A. Taylor, 



Acting Pomologist. 



I have examined all these and found the scales all dead. 



Nathan Banks. 



Evaporation and Sun Drying of Peaches. 



A basket of white-rleshed, freestone peaches, probably Fox {Seedling), infested with 

 San Jose scale, was divided, by weight, into two equal lots, A and B. The fruit 

 was cut into halves, and after removal of stones was spread upon trays. 



As in the case of apples, lot A (spread upon trays 1 and 2) was exposed to the 

 fumes of sulphur, while lot B (spread upon trays 3 and 4) was not. Trays 1 and 3 

 were placed in the evaporator upon ledges 1 and 7, respectively, with the apples, 

 while trays 2 and 4 were dried in the sun, with the same exposure and for the same 

 length of time as the apples. After seven hours of heat most of the fruit on tray 1 

 was pronounced cured, and at the end of ten hours all was removed from the evapo- 

 rator. 



