FRUIT DRYING 57 
very small, and care only must be taken to store them in 
a dry place, when they will keep for years and be 
deprived of none of their goodness. 
Why Fruits should be Dried.— The reasons are almost too 
many to enumerate, but a few of the principal ones are 
as follows: First, there is a steady and increasing de- 
mand both at home and abroad for them, and ‘‘ demand” 
ought to create ‘‘ supply.” Second, as a commercial 
enterprise it is found to be a most profitable one in other 
countries, and it should be the same with us. Third, 
second grade fruits such as the smaller and mis-shapen 
ones, can be evaporated, if in quantities, at a cost that 
will pay better than marketing it as fresh fruit; although 
the point must be emphasised, that the best fruit makes the 
best preserve, in whatever form it is done. Fourth, 
in a season of great plenty, instead of the waste that 
usually occurs, the fruits can be easily and cheaply 
preserved in this way, when they can be kept till a 
scarce season occur, and then sold profitably. These 
four reasons ought to show the reader why it is 
necessary that, in a fruit-producing country such as 
England is rapidly becoming, interest should be taken in 
the drying of fruit, and as much should be learned about 
it as possible. 
From whence do we obtain the supplies for this 
steadily increasing demand? Of course from abroad. 
Long ago the foreigner discovered that this fruit-loving 
nation must have these things, and he supplied them. 
In the winter and early months of the year when English 
fruit is over, there is a great demand for dried apples in 
various forms, also for plums and other kinds of dried 
fruit. The market is well supplied, but not with 
English goods. 
We believe that it will prove a profitable trade when 
ithas been taken up systematically and put upon a proper 
business footing. Unfortunately this has not been done 
