MILDURA RESEARCH COMMITTEE. 
harmful conditions are not so much in evidence. No great attempt has 
been made to specify the particular manurial operations necessary to 
secure fulfilment of the early promise of good yield, which invariably 
shows on old vines. 
The weather is an important factor. On the majority of fruit-dry- 
ing settlements bad drying weather is the exception.. Trials in the use 
of evaporators have been made at Pyap (South Australia) by Messrs. 
Williams, Beverly, and Short. ‘Their results up to date indicate that it 
may be payable to put evaporators into general usage, or, at any rate, 
to install the plant for use should bad weather arise. 
On the question of spreading on the rack, it is generally Raines 
that thin even spreading gives best results. Shortage of rack room i9 
often responsible for the overloading of racks. Obviously, uniformity 
in rate of drying and in colour cannot be obtained when some bunches 
are buried. 
Diseased fruit eayeciaele produces a bad sample. 
The effects of the saprophytic fungi can be largely minimized in bad 
drying weather by thin spreading, by complete covering during rain, and 
by a maximum of exposure to sunshine and light as soon as possible after 
the weather clears. The losses through the various moulds are very 
great, amounting to 20 per cent. in bad cases, and, in addition, consider- 
able variation in colour results. 
‘The foregoing will show that the strength of dip, is but one of a 
number of factors controlling the resultant colour of the dried product. 
Generally speaking, the quicker the process of drying the higher and 
more even the colour. Unduly weak dips are to be avoided, as they 
lengthen the drying period. Unduly strong dips certainly will hasten 
drying and help to give a good colour, but they must be avoided for rea- 
sons previously mentioned. 3 
Summary.—Reviewing all the features in the whole process, the fol- 
lowing points are chosen as tending, in the case of a great many growers, 
to secure better results than are at present forthcoming :— 
1. Apply” the Baumé test as a measure for ripeness, and delay pick-, 
ing, except in unusual circumstances, until juice gives a satisfactory 
test. 
2. Avoid over-cracking and anae cracks of berries, .The range: 
of concentration for a suitable strength of dip is a wide one at all stages 
of ripeness, but mistakes must occur unless the dip is made up by mea- 
surement or by very careful trial. 
3. Clean out the dip frequently (at least every two days, as in con- 
tinuous use), as variation of concentration cannot be avoided. The dip 
can then be re-made at a suitable strength. 
4. Vineyards well cultivated and well manured give a more even 
sample of fruit. 
5.. Racks should be so placed that they receive a minimum of dust, 
and dried fruit being taken to the packing sheds should certainly be 
covered. 
6. Sufficient rack space should be provided to secure thin spreading. 
The work will be continued, with the additions mentioned, and a 
further report made at a later date. 
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