NOTES ON THE PRUNE. 
371 
crop is harvested, and the fruit is secured in its very best condition, 
rich, full, firm-fleshed, and thoroughly ripe. 
If Prunes begin to dry on the trees and to shrivel a little, they are 
none the worse ; indeed, the fruit is generally allowed to drop on the 
ground, whence it is collected, no assistance being given it beyond a 
gentle shake at the trunk of the tree. At the last picking, the fruit 
that remains on the trees is knocked off with long sticks (taking care 
not to knock oft' the buds), and dried with that which is already fallen on 
the ground. By this method the fruit is assured of positive ripeness, is 
solid, and is charged with saccharine matter so desirable in the cured 
article. The Prune will not rot even if left under the trees for several 
days. 
As the fruit shows signs of ripening, the ground under the trees is 
cleared of all litter and worthless fruit, so that when the good ripe fruit 
falls it can be picked up free from rubbish. Sometimes a sheet is laid 
on the ground under the tree, and the fruit is shaken into it, and turned 
into boxes, loaded on a truck or waggon, and taken to the drying 
ground. 
Grading and Drying. 
Prunes are usually graded (sorted into sizes) before drying, and 
various contrivances are employed. 
Some use inclined planes of adjustable slats, the grader being thus 
available for other fruits besides Prunes ; the large fruit rolls along into 
a box at the bottom, while the smaller falls through into other receivers. 
Other grading devices are made w^ith wire screens or riddles of 
different sizes of mesh. Some of them work on the principle of a fanning 
mill, three or four riddles placed one above another, each with a slight 
incline and a spout on the side where each grade drops into a box. 
Some have a long riddle, say 12 ft. long, with three different sizes of 
wire screen upon it. This riddle is hung upon four ropes with an incline. 
The Prunes are thrown in at the higher end, and on shaking they roll 
down and fall through holes into boxes below. The first piece of screen 
should be quite small, so a^ to let only stems and dirt through and no 
Prunes at all. This same long hanging screen is also used to grade 
Prunes after drying. 
The object to be obtained by grading before drying is equality in that 
process. The smaller fruit dries more rapidly than the larger ; by 
grading it into two or three sizes as it comes from the tree, greater uni- 
formity in evaporation is secured, and a more even quality and finish to 
the fruit is the result. The grading also removes all twigs, leaves, or 
other foreign substance which may have become mixed with the fruit in 
the picking. 
The next process to which the fruit is subjected is known as diijping. 
This is one of the most important processes in the whole preparation of 
the Prune for market, and much of the success of the whole will depend 
upon the person having charge of the " dipper." The ripeness of the 
fruit, the toughness of the skin, and other peculiarities must be con- 
sidered in the preparation of the Lye into which it is dipped. The object 
to be attained is to remove the bloom which fills up the pores, and at 
