20 
BULLETIN 1215, U. S. DEPARTMENT OF AGRICULTURE. 
can be used. Where the number of fruits is small, a common table 
fork will suffice. The fruit is punctured three or four times with 
the fork as it is turned with the thumb and finger. This will allow 
the sirup to penetrate as the fruit is cooking. A flat cork in which 
needles have been placed one-fourth to three-eighths of an inch 
apart each way, with the points protruding about one-eighth of an 
inch, can be used in much the same way. The advantage of this in- 
strument over the fork is that it will produce smaller holes and more 
of thorn. Where a considerable quantity of fruit is to be processed 
some kind of a needle board (fig. 8) should be made. This can be 
done by driving small brads through a piece of thin, even-grained 
box lumber, preferably from one-fourth to one-half inch in thick- 
ness. An area 6 or 8 inches square should be ruled on one side of 
the board, both lengthwise and crosswise, the lines in each direction 
being about one-half inch apart. Small wire brads should be driven 
through the board at the intersections of these lines, the points pro- 
truding about one-eighth inch. Strips reaching about one-half inch 
above the surface should be placed on two sides of the board to 
prevent the fruit from rolling off. One board can be utilized, the 
hands being employed to roll the fruit over it, but there will be less 
danger of pricking 
the fingers if two 
boards are made and 
a handle is put on one 
of them. The fruit 
can then be placed on 
one board and the 
other used to roll it. 
Various modifications 
of these methods can 
be made to suit indi- 
vidual cases. 
The fruit to be used in processing may be either fresh or dried. 
The product of fresh fruit has the milder flavor, although both kinds 
give excellent results. 
If fresh fruit is used it should be picked when the mature brown 
color has completely overspread the fruit, but before it wrinkles. 
If dried fruit is to be stored away to be used later in the season it 
should be allowed to remain on the tree until thoroughly dry before 
being picked. The fruit will mold if this is not done, or if, after 
picking, it is not spread out in the sun. 
The fruit should be punctured, placed in the sirup, and cooked for 
2u to 35 minutes, the time depending on the size of the fruit. It is 
then allowed to cool in the sirup, after which it is again boiled for 
the same length of time. It is then taken out and placed on trays for 
drying, either in the sun or by artificial means. In the early fall 
three or four days in the sun will suffice to dry the fruit; as the in- 
tensity of the heat decreases later in the season, more time will be 
required. The fruit should be dried until it is firm, but not too hard. 
If insufficiently dried, when the fruit is placed in the mouth the soft 
flesh inside separates, leaving the skin. This difficulty will not arise 
if the fruit is properly dried. 
: board to be used for perforating 
fruit before processing. 
