6 PROCESSING OF JAPANESE PERSIMMONS. 
Industry, and proved entirely satisfactory. The cost per box, with 
accessories, was as follows: 
Por boxand: cover. ssss25e¢ae eit eae Se ee eee $18. 00 
One dozen:Clamips: sae youre ee ie aren re eee tener oer 3. 00 
Three brass:stopcocks, at 27 cents each.........-.--.-...-- . 81 
One and one-fourth pounds of white rubber tubing, at 79 
CONS! POUNGL Eee was eee eke ek Ree ae ees 1.00 
Xo) Fe rte ee a gram oe ween nie we Ge AM rt Se ees oa Ee 2208 
It is recognized, however, that some changes would be desirable 
if tanks for processing persimmons were to be made in quantity. In 
such a design the rims of the tanks and covers should be made of cast 
iron hinged together and fitted with eyebolts and slots. The adja- 
cent surfaces should be planed and a solid rubber gasket used. The 
design shown in figure 1 does not require special castings. 
In processing persimmons these tanks are filled with the fruit, 
which may be packed, if desired, in the standard six-basket carriers, 
and may or may not be wrapped. The cover is clamped in position, 
and the box tested for tightness by use of the water gauge (KE). It 
should be entirely free from leaks on the bottom or sides, and so tight 
that the rate of equalization of small differences in pressure, indi- 
cated by the gauge, is slow. Carbon dioxid is then passed in through 
the lower stopcock, while the displaced air flows out at the upper 
stopcock on the opposite side. The water gauge is useful here in 
cuarding against too high pressures, which might easily cause per- 
manent distortion in shape, or bursting. The flow of carbon dioxid 
is continued until the stream of displaced air tastes strongly of car- 
bon dioxid. After such a taste is noted, the flow is continued for a 
few minutes longer; the stopcocks are then closed and the box left 
undisturbed for the time required in processing. 
The necessity of opening the tanks to ascertain the progress of the 
processing should be avoided by placing a few persimmons in process 
in smaller containers. The most convenient apparatus for this pur- 
pose is the tubulated glass desiccator of the pattern shown in (B), 
which may be obtained from dealers in scientific apparatus. It 
should be kept at the same temperature as that of the tanks, on 
account of the influence of temperature on the rate of processing. (See 
p. 14.) As shown in (B), it is fitted with a rubber stopper carrying 
necessary delivery tubes. These may be of glass, or preferably of 
copper or other metal. The stopper should be well lubricated before 
forcing it into place, so that it will fit air-tight, and then be tied in 
position. The ground-glass surfaces must be plane. They are coated 
with vaseline. In displacing the air the carbon dioxid is passed in 
through the delivery tube, which reaches to the bottom of the desic- 
cator. It is well to fasten the cover in place with cord or small 
clamps, because increases in pressure in the desiccator occasioned by 
the formation of carbon dioxid in the fruit may cause it to pop off 
