FRUIT DRYING 67 
capacity of the Evaporator in drying a given quantity 
of damsons in the shortest space of time. 
Plums.—The varieties of plums tested were—Bittern, 
Czar, Curlew, Cox’s Emperor, Diamond, July Green 
Gage, Monarch, Pershore, Prince Englebert, Red 
Magnum Bonum, Victoria, White Perdrigon; and of 
damsons, Farleigh Prolific and the Shropshire damson. 
Of the twelve varieties of plums dried, the following 
gave the best results in regard to the weight of the 
dried product :— 
Czar gave 32 per cent. of dried fruit. 
White Perdrigon epee 5 & y 
Victoria ey 25 29 29 29 
Monarch 9 25 29 9 29 
Prince Englebert eS 5 9 > 
Red Magnum Bonum ,, 22 a x a 
Cox’s Emperor 3 20 - % 9 
July Green Gage 2 Orn it, >» 9 
Pershore 99 19 ee) 29 re) 
The best varieties in appearance are Monarch, Prince 
Englebert, Czar, Victoria and White Perdrigon, in the 
order named. These are followed by Red Magnum 
Bonum, Cox’s Emperor, and Pershore. 
The average time and temperature required by the 
better varieties to dry was as follows :— 
Monarch 200—230° F. 15 hours. 
Prince Englebert 160—200 BAte +5 
Czar LOO==21© 12 sae 
White Perdrigon T90—220 One (455 
Victoria omar Toe as, 
Red Magnum Bonum 180—200 beers, 
Cox’s Emperor ONS TO tae: 
Pershore tOO = 226 Onc: 
