22 DEPARTMENT CIRCULAR 3. U. S. PEPT. OF AGE. 



apple-, and dry at the same temperature as given for apples. Other 

 varieties of pears can be pared, sliced, and dropped in cold water 

 and vinegar < 1 tablespoon vinegar to 1 quart water). Drain and dry 

 at temperature given. Where pears are rather solid-meated it is 

 often advisable to steam until nearly done before drying. 



Certain varieties of pears with a rather flat taste may be improved 

 by boiling in water with a little vinegar and sugar added (1 table- 

 spoon vinegar and 2 tablespoons of sugar for 1 quart of water) until 

 nearly tender before drying. 



A specially fancy product can be made by selecting medium-sized, 

 juicy, and tender pears. Pare and boil whole in a thin sirup until 

 they can be pierced with a straw. Lift carefully into a sieve and 

 drain. Place in drier and start at 120 : F.. increasing slowly up to 

 115 c to 150° F. When the surface has become so dry that the pears 

 can be pressed without bursting, remove from drier, place in a pear 

 press (2 pieces of nonresinous board fastened together with hinges), 

 and flatten. Return to drier and finish at a temperature of from 150° 

 to 180 r F. This product, when carefully dried, will be of a light 

 yellow color and will be found especially good for stewed fruit. 



Figs. — The large, meaty varieties are best for drying. Pick fruit 

 when fully ripe (so ripe that the stem commences to bend), rinse in 

 clean water and dip for 2 minutes in boiling brine made by dis- 

 solving 3 ounces of salt in 1 gallon of water. Drain well and spread 

 in single layers on drying tray-. Start drying at about 120 c F. and in- 

 crease slowly to about 110° F. The drying can also be started in the 

 hot sun and partly dried there, provided the figs are screened so in- 

 sects will not attack them. When about half dry remove from drier, 

 split open on one side, flatten or press lightly, return to drier, and 

 finish at a temperature of from 110 = to 115" F. When finished the 

 figs should be soft and pliable, but so dry that no juice can be pressed 

 out when the cut surface is rubbed between the fingers. 



Figs may also be prepared for drying by the following method: 

 Dissolve 1 ounce lime in 1 gallon of water. Into this limewater 

 drop 2 quarts of ripe figs and leave for 1 hour. Drain and put in 

 clean, cold water for -i hour. Make a sirup by boiling for 10 minutes 

 1 quart of sugar in 1 quart of water. Drain the figs and drop into 

 the boiling sirup. Let boil rapidly until clear. Drain, place on 

 trays, stem end up. and dry either partly in the sun or entirely in 

 the drier at 130° to 150° F. 



If figs are not so ripe that they drop from the tree-, they may be 

 blanched in boiling lye for 1 minute (2 tablespoons of lye to 2 quarts 

 of water), immediately removed to cold water, and rinsed in 2 

 change.- of dear water. Then drop into lime water and proceed as 

 above directed. 



