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often kept. Allowed to stand in an open box or barrel, exposed to 

 insects and dust, it loses its attractive appearance and also, in part, its 

 flavor. When fruit becomes too dry it will never quite regain its origi- 

 nal taste. 



Dried fruit should be kept in a cool, moist place, carefully protected 

 from insects, and where no dust can reach it. If it " sugars " and puts 

 on a rusty appearance it should be dipped. This is done as follows: 

 Heat salt water (that is, water containing about an ounce to the gallon) 

 boiling hot. Dip the fruit into this, letting it remain from one to three 

 minutes in the water. After draining a few minutes put in a pile and 

 let it lie say two hours, when it will be ready to sack or box. This will 

 restore its fresh appearance, making it also better for use. Even boxed 

 fruit is improved by dampening the boxes occasionally, to keep it in 

 good condition. 



