PREPARATION OF DRIED PERSIMMONS. 19 
so excluded delays in processing may be expected, while the fruit may 
soften rapidly both in process and afterwards and misleading results 
be obtained. 
A number of important varieties remain to be tested to determine 
how rapidly they become nonastringent when placed in carbon 
dioxid and the effect of the treatment on the rate of softening and on 
the flavor. Among these are Yemon, Hyakume, Taber’s 129, and 
the newly introduced Chinese and Japanese varieties which are not 
yet fruiting in sufficient quantity for such experiments. 
PREPARATION OF DRIED PERSIMMONS. 
From time to time during the past few years persimmons have been 
dried in a steam-heated evaporator at the Bureau of Chemistry. 
Until the present season such experiments were purely of a prelimi- 
nary nature. It was developed, however, that certain precautions 
must be taken to insure satisfactory results. It was found necessary 
to peel before drying, as otherwise the skin becomes very tough and 
the shape of the fruit is distorted. It was desirable to peel and slice 
in such a way that the fruit is not stained by contact with iron knife 
blades, which quickly become coated with the blue-black iron-tannin 
salts. Nickel-plated knives were found useful. To secure the best 
appearance of the dried fruit it should be sliced at right angles to the 
axis, and spread on trays of galvanized or tinned wire netting in such 
a way that every part of each slice is well aerated, as darkening 
occurs wherever the aeration is not sufficient. It was found best to 
dry at temperatures not exceeding 122° F. The variety Tane-nashi 
is most suitable for drying. It is of large size and the trees are pro- 
ductive. As there are no seeds circular disks showing the beautiful 
star-shaped centers can be cut easily and the fruit dries practically 
without change in color. 
A large quantity of Tane-nashi grown at Glen St. Mary, Fla., was 
dried at Washington, D. C., during the season of 1911, using the pre- 
cautions just mentioned. It became nonastringent soon after plac- 
ing in the drier. When removed, the dried slices were kept in a closed 
container for several days so that they became equalized in moisture 
content and were pliable. They were then pressed into small bricks 
and distributed to a number of persons interested in persimmons. 
The comment on the whole was very favorable. Many likened them 
to dried figs or dates. Samples have been kept under observation 
in the laboratory in tin boxes held in closed glass jars for three months. 
The color darkened slightly during thisinterval, but the fruit remained 
perfectly sound and the flavor excellent. The drying of the seedless 
variety Tane-nashi is of much promise in view of the ease with which 
a very attractive product may be prepared. 
