NOTES AND ABSTRACTS. 



641 



decided action, is necessary if any improvement is to be expected in 

 the present methods of drying and packing figs. — V. G. J. 



French Prunes or Bordeaux Prunes. By C. J. Carmody 



[Jour. Dep. Agr., Victoria, pp. 809-814, Dec. 1911). — Grown at Agen, 

 capital of the department of Lot-et-Garonne. This district of France is 

 cool and moist, and the fruit in consequence has a thin skin. The only 

 variety grown is * Prune d'Ente, ' a sweet and thin-skinned black plum 

 with a very small stone. The artificially heated drier or evaporator 

 appears to be absolutely essential to the production of high-class prunes, 

 which are half-cooked or stew^ed in their own steam. Fifty years ago 

 the prunes used to be dried in the ordinary baker's oven after a batch 

 of bread had been baked. The prune-grower, by drying his own fruit, 

 employs his workmen at a time when other work is not urgent, and 

 he uses up pruning-wood of little value. The * Prune d'Ente, ' when 

 very ripe and very rich in sugar, is difficult to carry far, owing to the 

 thinness of its skin. The size of the ovens is about 8^ feet long, 5 feet 

 wide, and height above fire-box 6 feet. The cost is about £15, exclusive 

 of brickwork. The ovens consist of a fire-box, a drying-chamber 

 situated immediately over it, and a truck running on rails, on which 

 the trays containing the fruit are stacked. This movable truck permits 

 the rapid v/ithdrawal of the fruit when it needs cooling, as it usually 

 does twice during the drying process. 



Two principles are observed constantly : (1) The temperature should 

 never descend after the moment when, the prunes having been placed 

 in the oven, equilibrium is established; the temperature should rise, 

 or else remain stationary if it be up to the required degree. (2) Moisture 

 should never condense on the thermometer pane; if a deposit com- 

 mences to form, the air-entrance must be opened so as to carry away 

 the surplus steam. 



The work comprises three phases : — 



Wrinkling .—The empty oven is first heated for about an hour, with 

 all air-entrances closed, so as to reach 212° F. The truck, loaded with 

 fruit, is then wheeled into it. The thermometer descends progressively 

 to 140° at the close of an hour. Air-entrances are gradually opened to 

 carry off surplus moisture. Two hours after the introduction of the 

 fruit the door is slightly opened to see if the prunes have not swelled 

 too much. If leakage of juice is feared, the truck is taken out for 

 five minutes so that the skin may acquire strength. The truck is 

 wheeled in once more, and the thermometer falls again somewhat, 

 reaching 129-133° F. Under these conditions the fruit may be left six 

 hours without withdrawal and without inspection. The fire should 

 be moderate enough to prevent the thermometer rising above 131° F. 

 After six hours the truck is taken out for an hour. 



Seconding. — While the fruit is exposed to the outside air, the fire 

 is tended so as to raise the temperature to 176-194°. The truck is 

 once more wheeled in ; juice will not run if care is taken to open the 

 two air-entries fully, so as to evacuate the abundant steam which 

 IS given off. The fruit may once more be left in this state for another 



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