838 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Herbs. 



Parsley. Sago, Mint, Thyme. Savory, and Marjoram were dried. The 

 Sage and Pai*sley retained their fresh colour, but the others became dull, 

 as when dried in the ordinary way. 



They were subjected to a temperature of 180-140° and dried in the 

 following times : — Marjoram dried in 45 minutes, Mint in 50, Savory 

 in 55, Thyme in 60, Sago in 75. and Parsley in 90 minutes. 



The lessons loarnt from the oxporimonts are : — 



1. Ripe fruit dries more quickly than unripe fruit: the latter is 

 several houi*s longer in the process, and is 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. 



8. 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 vegetable dry more 

 quickly than larger specimens. 



5. Stone fruit, such as Plums, Cherries, Sec, should be exposed to a 

 low temperature at first for several hours, and have the temperature 

 gradually increased as evaporation proceeds. 



G. Apples and Vegetables may be exposed at once to a moderately 

 high temperature, and finished in a lower temperature. 



7. Stone fruit should bo 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. 



9. Apples and Pears should be immersed in a weak solution of salt 

 and water imimdhtcly after peeling : one ounce of salt to three quarts of 

 water : if left exposed to the air after being peeled they quickly become 

 discoloured. 



General Remarks. 



I think there is a prospect of Plum-drying becoming an industry in 

 this country ; and that in years of great abundance of fruit and of very 

 low, or no, prices, the fruit may be dried and sold wholesale at remunera- 

 tive prices. Clearly wo have varieties which are at once prolific and 

 suitable for drying : notably Monarch, Czar, Prince Engelbert, White 

 Perdrigon, and Victoria. 



I think it is tolerably safe to say that each of the varieties mentioned 

 is worth, for (h*ying purposes, from 3s. per bushel upwards. 



The operation of preparing and drying Fruit and Vegetables is soon 

 loarnt by any intelligent man or wouum ; and I think it is labour well 

 adapted for women. 



If 5s. and upwards can be obtained per hundredweight for good 

 Apples, I think it will be best to sell them in the undried state. Perhaps 

 small Apples will pay for drying ; and they might also be remunerative 

 for making into jelly. 



Although we have made jelly from the peelings and corings of Apples 

 and Pears — that "nothing bo wasted" — I fear that the balance would 



