FLORIDA ,STATE HORTICULTURAL SOCIETY. 
69 
We should select a washer that does 
the work thoroughly and carefully: that 
is the main thing. We simply have to 
wash out fruit and we have to do it care¬ 
fully and thoroughly if we are going to 
please the trade. The washers in Mr. 
Temple’s house certainly clean the fruit 
and the results have shown that no injury 
has been done to the fruit, apparently. 
There are some washers that will wash 
grapefruit, some that will wash oranges, 
and I hope there will be some washers 
that will wash tangerine. Each grower 
has to settle the question for himself as 
to which washer he will use, and I think 
by choosing one which does the work 
according to his own satisfaction, the 
question is solved. 
DRYERS. 
After the fruit comes from the washer 
and before it goes to the sizer, it has to 
be dried. You are all familiar with the 
methods of Mr. Temple’s work. He runs 
the fruit into the rack overhead and ex¬ 
hausts the air, forces it in and draws it 
out; there are so many thousand cubic 
feet of air passed through there per min¬ 
ute. Anything as elaborate as his pro¬ 
cess is not within the reach of all of us. 
In my house we have installed a dryer 
that has been working very successfully 
for two or three years. It is not a very 
large dryer and we are unable to run 
through over three hundred boxes a day. 
This dryer is about thirty feet long. The 
fruit comes into one side on to a convey¬ 
or which moves down very slowly; then 
it comes back to the brusher and sizer. 
During the time the fruit is passing, 
which occupies 20 minutes, there is a 
blast of air going over it. It is just the 
natural air taken from up near the roof 
of the house. This air is blown in there 
by a strong blower and there is a contin¬ 
uous stream of air going in and coming 
out all the time. In damp weather, we 
use a fire and blow the heated air in and 
over the fruit. 
GRADING. 
Now we come to the grading. It is un¬ 
necessary for me to describe to you the 
grading appliances as shown in Mr. Tem¬ 
ple’s house. It is a system which will 
soon be in general use. The old methods 
of doing things in Florida are fast pass¬ 
ing away. If we are going to keep up 
with Mr. Temple (we know Mir. Temple 
is going to keep up with the best of them, 
anywhere) we are going to have to grade 
our fruit correctly. 
Our custom has been to ship under a 
brand; there is my own brand, for exam¬ 
ple, the Dunedin brand. Suppose we pack 
a car of russets, goldens and brights. Sup¬ 
pose there are sixty per cent bright; it 
all goes as the Dunedin Brand. Now, 
Mr. Temple has adopted the method by 
which the brand under which it is shipped 
indicated the grade of his fruit. His 
brights are shipped under the “Anger’ 
brand; his Angels are all bright; next 
comes the “Bull Dog’’ brand, which indi¬ 
cates another grade of fruit; then the 
“Camel” brand, I believe. Now, a man 
who quotes the camel brand does not have 
to say anything more; if he quotes out 
the Bull Dog brand, the buyer can tell to 
a certainty what he is getting and pay¬ 
ing for. 
