NOTES ON THE PRUNE. 
373 
thoroughly mixed. At the end of the sweatmg season it assumes a blue 
glossy appearance, and resumes somewhat of its original plumpness. 
One of the largest Prune-drying scenes in California may be witnessed 
on the grounds of Frank Buxton, of Campbell, which cover twenty acres. 
Here ten thousand trays of Prunes are dried at one time. 
Finishing. 
The next process is that of finishing. This comprises a second bath, 
to which is added such ingredients as the judgment or whim of the 
individual grower may fancy will improve the appearance or quality of 
his fruit. The objects to be attained in the second dipping are to destroy 
w^hatever insect germs may have become attached in drying, and to soften 
the skin. The fruit should be left in the bath until partially cooked, 
when both these ends are accomplished. Some growers add sufficient 
salt to the dip to make a fairly strong brine, and this has the advantage 
of enabling the water to be heated several degrees beyond that to which 
fresh water can be raised. Others add a small quantity of glycerine, 
glucose, or fruit juices, and some few logwood or indigo. This is done 
for the purpose of improving the appearance of the fruit by adding to 
its gloss or its colour. In about three hours after the fruit is taken from 
the bath it will be sufficiently dry for packing. Before passing through 
the finishing process, the fruit is once more run through the grader and 
assorted into standard sizes for market. There are usually six sizes : 
firsts, those requiring from 40 to 50 to make a pound ; seconds, 50 to 60 
to the pound ; thirds, 60 to 70 to the pound ; fourtJis, 70 to 80 to the 
pound ; fifths, 80 to 90 to the pound ; and sixtlis, all the small fruits 
which run above 90 to the pound. 
Packing. 
The final operation in the handling of the Prune is ^aching. Here, 
again, great judgment is required in putting up a thoroughly good article 
that will present an attractive appearance and make its way on the 
market. To prevent the fruit in the box becoming mouldy great care 
mi;st be exercised that all surplus moisture has disappeared. At the 
same time all overdried fruit must be thrown out. The skilful packer 
can tell just what fruit is fit for packing by running his fingers over the 
piles before him. Much of the fruit is packed in boxes of 10, 25, and 
50 lb. each, but of late there is a growing demand for fruit in sacks, 
and large quantities are now shipped East in 100 lb. sacks, where it is 
either boxed by the dealer or sold direct from the sacks to the consumer. 
The French Method. 
Mr. George W. Roosevelt, United States Consul at Bordeaux, gives 
the following account of the French method of preparing the Prune for 
market : — 
" When the Prune is ripe it is covered with a sort of glaucous powder 
called tiower, which greatly adds to its value as a table fruit. As the 
gathering is an important factor in the subsequent value of the Prune, 
great care and good management are indispensable. The fruit is usually 
