vent them from l)ecomiiif2: dark dnriiig tlie i^rocess of evaporation. At 

 the same time tlie (juantity of sulpliurous acid which is absorbed is not 

 sufficient to in any way impair the fiavor of the fruit nor to give it any 

 odor of sulphurous acid when packed in boxes for shipment. 



The second advantage which arises from sulphuring the fruit is 

 in preventing the growth of insects in the evaporated product. While 

 it is evident that the process of sulphuring is in no sense a sterilizing 

 proceeding, yet it seems sufficient to prevent insects from depositing 

 their eggs upon the evaporated slices, at least to a certain extent. 

 Xevertheless, we have found insects in some of the samples collected for 

 analysis. These insects have been studied by the Division of Ento- 

 mology, and the following varieties have been identified: Epliestia elu- 

 tcUa, Epliestia inte):puncteUa. and Silranns surinamensis. The first of 

 these insects has not been previouslj^ known to infest dried apples, but 

 it is commonly found in cacao beans, figs, and English walnuts. 



As a further j-jrotection against insects in dried fruits, Hilgard states 

 that the sulphuring is sometimes repeated after the evaporation. (Cali- 

 fornia Agricultural Experiment Station, Bulletin 86.) This process, 

 however, is to be condemned, because the dried fruit retains more per 

 sistently the sulphurous acid, which affects very seriously its flavor, 

 giving to a freshly opened package the odor of burning sulphur, sup- 

 planting entirely the pleasant ethereal odor which the fruit should 

 emit. According to Hilgard, the consumer has reason to object to the 

 sulphuring of the dried fruit for two reasons, one of which is that the 

 ill-prepared or damaged fruit which otherwise could not be sold is 

 bleached and made presentable in market, and, second, that the flavor 

 of the fruit is either seriously impaired or totally destroyed. Such a 

 resulplmred fruit contains also considerable quantities of the sulphur- 

 ous acid, the excessive consumption of which majMmpair digestion and 

 aft'ect the health of the consumer. Finally, the excess of sulphurous 

 acid in evaporated fruits becomes converted by gradual oxidation into 

 sulphuric acid. The amount of sulphuric acid which has been found in 

 such sulphured dried fruits is six times as great as that which occurs 

 in un sulphured samples of the same variety. Hilgard suggests, as a 

 substitute for sulphuring, dipping the sliced apples for a few minutes 

 into a solution of salt containing about two ounces of common salt to 

 five gallons of water. This process i)revents any spotting where the 

 fruit has l)een touched. Instead of the salt a similar solution of the 

 bisulphites of soda or lime may be used, which effects a slight external 

 bleaching without injurj^ to the flavor of the fruit. 



It is doubtless true that even the superficial bleaching to which the 

 apples are subjected in the process of evaporation as now carried on, 

 tends to increase, in a slight degree, the quantity of sulphuric acid in 

 the ash of the evaporated fruit. It is not believed, however, that this 

 increase is in any way prejudicial to health or objectionable from any 

 point of view. It can not be denied that attractiveness of appearance 



