FRUIT DRYING AND EVAPOJiATING. 



839 



be on the wrong side of the ledger if a Htrict debtor and creditor account 

 had been kept. 



We have demonstrated that all kindH of VegetableH n^iay be dried 

 HucceHHfully — from Pot Herbs to Cauliflowern — but we have not tested 

 them Hufliciently extensively to be able to say if, or how far, they aoald 

 be dried with commercial success. 



I have tested the eating qualities of the second-gra^le Victoria Plums 

 (I thought if the second-grade were good, the first-grade would be better) 

 after gentle stewing for thirty minutes, with the addition of a little lump 

 sugar, and I was more than satisfied with their quality. They were clean 

 and delicious, and superior to any French Phims I have bought at any 

 time at C)d. per lb. retail. I selected the Victoria for the test, because 

 it has been condemned as unsuitable for drying by a certain writer for 

 the Horticultural Press, and because I know the better varieties can take 

 care of themselves. 



Although it may be admitted that — so far as our experiments have 

 gone — the best varieties for drying at home are Monarch, Prince Engel- 

 bert, and Czar, and that they now realise remunerative prices when sold 

 undried, we cannot be certain that they will be so remunerative five 

 years hence, or even three years hence. 



Monarch and Czar are being extensively planted, and we may have 

 such abundant supplies of those—and of others as good — in the near 

 future, that the prices realised for them may fall to a comparatively nn- 

 remunerative amount in the fresh state ; then the grower may dry them, 

 and profit thereby. 



Samples of French and Californian dried Plums have been bought at 

 lOd. and Qd. per lb. respectively, for comparison with the home-grown and 

 home-dried Plums, and the following are the results : — 



Competent judges are agreed that in appearance — 



The Monarch surpassed the French at lOd. per lb. 

 Prince Engelbert „ „ „ 6d. „ 



Victoria "] 



White Perdrigon > „ Californian,, Qd. „ 



Czar J 



and that their quality in order of merit when stewed gently for thirty 

 minutes is as follows : — 



1, White Perdrigon ; 2, Victoria ; 3, French at lOd. per lb. ; 4, Cali- 

 fornian, at 6cZ. per lb. ; 5, French, at 6d, per lb. ; 6, Pershore. 



The tenderness of the skins before stewing varied in the following 

 order : — 1, French at lOd.; 2, Victoria ; 3, Pershore ; 4, White Perdrigon ; 

 5, Californian and French at 6d. 



Two Silver Medals and a Bronze Medal have been awarded to the 

 samples of Dried Fruit and Vegetables by the Royal Horticultural Society, 

 Birmingham and Midland Counties' Chrysanthemum, Fruit, and Floral 

 Society, and the Tamworth Chrysanthemum and Fruit Society. 



I am, Sir, 



Your obedient Servant, 



James Udale. 



