— 90 — 



drying weather, especially if care be taken to dump the doubled tray 

 into another a few days before taking up, which has a similar effect to 

 shoveling over in bins. 



The time required by this improved method to cure prunes is not 

 much, if any, longer than when dipped in lye, and the expense is at 

 least one third less. 



At present perforated and lye-dipped prunes sell equally as well, but 

 I am of the opinion that the former will soon be preferred, as a prune 

 free from lye and of a better table quality. 



In order to learn the comparative quality and merits of my per- 

 forated prunes, I submitted them to an analysis in the laboratory of the 

 State University, and quote from the Professor's report: 



W. H. Aiken, Esq., Wrights, Gal.: 



Dear Sir: I beg leave to inform you that the following determinations have been 

 made of your prunes in the laboratory of the Agricultural Department of the Uni- 

 versity of California : 



Pits _ 12 per cent- 

 Flesh _ _._ 88 per cent- 

 Sugar in whole dried fruit 48 per cent- 

 Sugar in flesh (excluding pit) ... 55 per cent. 



The amount of sugar is very satisfactory, and considerably higher than previous 

 determinations of dried prunes. 



Of the table quality of your prunes, I can only say that they are the most delicious I 

 have ever used, and they have a richness and fruity flavor which I have never seen sur- 

 passed. They are a product to be proud of. 



This report is gratifying to me in view of the fact that determinations 

 had been made of prunes of the largest and most successful growers in 

 the State. 



Taught by experience, acting well our part in the present and confi- 

 dent of the future, let us make a success of our great and valuable 

 industry. 



DISCUSSION ON MACHINE PRICKING VS. DIPPING. 



Gen. Chipman: I understand the purport of this paper is directed to 

 the advantage of the Morrell machine as against the old process. I 

 have been led into the purchase of one of those machines, and I like it. 

 But I would like to know how to get rid of the bloom. I don't see why 

 there is any objection to the bloom, but it seems that the trade wants to 

 get rid of the bloom on the prune. I had some difficulty in my market- 

 ing on that account. It was suggested that my prunes were moldy. I 

 knew that they were not moldy, and I suggested to the purchaser that 

 perhaps he was complaining of the bloom, and I convinced him that he 

 was, and that satisfied him. I see those prunes that are sent up as a 

 sample by Mr. Aiken are entirely free from bloom. 



Mr. Wilcox: I will state that prunes processed by me by the pricking 

 machine had bloom. If you will put your prunes in a bin and sweat 

 them for a few days, they will have a rich, even, glossy, velvety color, 

 as nice as any French prune. I think this is a valuable invention. In 

 our Fruit Exchange in San Jose, Col. Hersey has given his evidence in 

 favor of the machine. 



[Mr. Wilcox produced a sample of prunes of the Robe de Sergent 

 variety treated by the pricking machine process.] 



