126 
J70PS, 
ing as they are ripe and dry. Great attention, and 
considerable judgment, are necessary in this part of 
the business; the whole of the year’s expenses and 
labour, and at times, property to some amount, being 
at stake on a single kiln—it is usually entrusted to 
those who have been long used to the practice. The 
general principle on which they proceed, is to begin 
with a very gentle fire, till wanned through ; the heat 
is then gradually increased, and continued till the core 
(fruit stalk) is quite sunk and dry. They are then re¬ 
moved, and thrown together in a heap, in a corner of a 
large room appropriated to this purpose, and fre¬ 
quently turned from one side to the other, in order to 
cool them completely before they are bagged. 
“ The method of bagging is as follows :—A strong 
hoop is made fast round the mouth of the sack, which 
is then let down through a circular opening in the 
floor, made for this purpose; a few are first put in, 
when the man, who is principal in this part of the 
business, gets in, and by constant treading, presses 
them down as close as he can. A second person is 
employed in breaking them (that is, tearing the flowers, 
&c. from the fruit stalk) and throwing them into the 
bag as they are wanted: thus they proceed till it is 
full, when the mouth is loosened from the hoop, and 
closed, leaving at each corner of the sack a space for 
the hand, for the better convenience of those who are 
employed in carrying them. 
In the grounds, nothing more is done, but stripping 
and piling the poles; these are always set up in them, 
about three hundred in a pile, sloping and propping 
each other, the better to withstand the wind. Dif¬ 
ferent opinions are entertained respecting the supe¬ 
riority of the tump, and plough-management ; the 
former 
