FRUIT DRYING 71 
marjoram were dried. ‘The sage and parsley retained 
their fresh colour, but the others became dull, as when 
dried in the ordinary way. 
They were subjected to a temperature of 130—I1I40° 
and dried in the times as below :— 
Marjoram dried in 45 minutes. 
Mint ms Son rs, 
Savory fA SS eens 
Thyme us GOnra' 
Sage ns eee 
Parsley ei OOM, 
The lessons learned from the experiments are :— 
I. Ripe fruit dries more quickly than unripe fruit: 
the latter being several hours longer in the process, and 
therefore more costly to produce. 
2. Unripe fruit loses a larger percentage in weight 
during the drying process, and is not a good colour for 
its kind or variety when dried. 
2. Large fruit of the respective kind or variety 
produces the finest dried article of the same variety or 
kind. 
4. Small specimens of the same variety of fruit or 
vegetables dry more quickly than larger specimens. 
5. Stone fruit, such as plums, cherries, etc., should 
be exposed to a low temperature at first for several 
hours, and have the temperature gradually increased as 
evaporation proceeds. 
6. Apples and vegetables may be exposed at once to 
a moderately high temperature, and finished in a lower 
temperature. 
7. Stone fruit should be placed on the trays with the 
stalk ends uppermost. 
8. Fruit of equal size should be placed upon the same 
tray, and not small mixed with large fruit. 
9g. Apples and pears should be immersed in a weak 
