Drying Fruit.

Waikato Times, Volume XXXIV, Issue 2769, 12 April 1890, Page 6 (Supplement)

Drying Fruit.

It is a somewhat remarkable fact, fays the San Francisco Chronicle, that after all the experiments that have been made in drying fruit by artificial heat one of the largest firms engaged in the business has " gone back to first principles" as it were, and now puts up the bulk of its pack in the old fashioned manner ; that is, by sun drying. All the stock objections to this process have been met one by one and conquered, after much experiment in various directions. That success has attended these experiments is shown by the fact that the sun-dried product compares favourably iu all points—flavour, appearance and texture—with any put up by machine dryinjr, no matter how elaborate may be the process nsed. A visit to a mammoth drying establishment in San Bernardino county was recently made by the writer, and a short sketch of the methods follow with success there may not be uninteresting. The dryer in question is located in the centre of a very productive fruit-growing region, where an immense crop of peaches, apricots, &c., is harvested each season. At present the work is confined exclusively to peaches, of which hundreds of tons have already been handled, while other hundreds are to follow. The fruit is either purchased on the trees or delivered at the door of the dryer, If the latter, an average price of li cents per lb. is paid to the seller. As the orchards are contiguous to tho establishment no long hauls are required. Hcnce at the price quoted every fruitgrower knows well that a handsome profit is afforded to the producer. As soon as the fruit is weighed and tho seller credited with the price it is taken to the cutting-room. This is an immense shed, open at the sides, and with Inn? rows of tables running the entire length. Here a motley and interesting scene is witnessed. Several hundred Chinese squaws, Indians and whites, are all busily at work iu the various proces o es of preparing the fruit for the market. And riurht here a singular fact must be noted. Notwithstanding the assumed and oftasserted superiority of the Mongolian as a labourer, and the fact that the Indian is generally regarded as the very poorest excuse for a worker, it 13 a "fact well substantiated that of the three classesChinese, Indians and squaws—the relative valuo of each iu the preparation of the fruit is in inverse ratio f. > the order given ; that is, the squaws fur surpass either their husbands or the Chinese, while the latter are forced into the background by comparison with the copper-coloured workers, liven the Indian children are hard workers, and good wages are made by all hands, the payments being all made on the piece system. The peachcs are cut in halve-) and spread upon large trays, with the cut surface up. A heavy two-wheeled truck is provided wi'.h double rack*, upon which some 50 or 60 of these trays are placed. This is then wheeled out of the shed where the cutting is done to the apparatus which has been invented for sulphuring l the fruit in order to preserve its light colour. This apparatus is nothing but on immense box, just large enough to contain the trucks loaded with trays. One end swings on hinges, and fits so snugly as to be almost air-tight. Underneath is a trench in the ground, which extends a foot or so beyond the side of the bleacher. The bottom of the bleaching box, immediately over this trench, is made of slats so as to allow the sulphur fumes to ascend When the truck load of fruit is securely fastened in a handful of flour of sulphur is put into a common frying pan and a piece of hot iron is put iu with it, in order that slow combustion of tho sulphur may follow. The matter of bleaching fruit by subjecting it to the action of the fumes of sulphur has been wisely and profusely discussed, and many opinions advanced pro and eon. The veiy first principle in the use of sulphur is that the application should be made as quickly as possible after the cutting of the fruit. When this is done a skin quickly forms over the cut surface, and the desired result is obtained with a far shorter exposure to the sulphur fumes than is the case when the fruit is allowed to stand a long time after being cut. It is a common practice with some to prepare the fruit during the day, and at night to put the result of the day's work into the bleacher all at once, and then allow it to be subjected to tho sulphur fumes at night. This practice is highly reprehensible, and it is small wonder that objection is made to fruit so treated on the score of unhealthfulness. When the fruit is put into the bleacher at once upon being cut, or at most within 10 or 20 minutes will cause it to retain the bright colour so much desired, while at the same time careful inspection shows thatuo trace of the sulphur will be apparent to the taste of the most fastidious.

After passing through the bleacher, the truck load of trays is conveyed to the drying-ground, which presents a remarkable sight. At the time of the visit referred to some eight or nine acres of ground were covered with trays, containing fruit in all stages of preparation. The spot chosen was far enough removed from the road to prevent damage from dust, which has always been ono of the greatest objections urged against sundried fruit. In the hot sun of this latitude no very long time is required to properly prepare the fruit for preservation for an indefinite time. Here, however, great care must be used. The fruit must neither be dried too little nor too much. The most common error is in over-drying, many persons fancying that the fruit must be exposed until it is nearly as hard as a chits. The proper stagro of preservation is reached when the fruit is of a leathery consistency, with the juices just fairly dried in the cells. The next stage of treatment is a simple and effective method of preventing the fruit from becoming wormy—an almost inevitable result when it is dried in the open air. In order to prevent this two large cauldrons are kept filled with water at the boiling point. Numerous sheot-irsn pails are provided, the sides and bottoms of which are perforated with many holes. When the fruit is sufficiently dried it is gathered up in these pails and taken to the shod where the cauldrons are kept. Each pail of dried fruit is dipped quickly into the hot water and hold there for a few seconds, or just long enough to effectually destroy the vitality of any eggs of insects which may have been deposited there. The fruit is then emptied again on the trays aud allowed to stand for a short time until the moisture from the hot water bath has evaporated. It is then taken to the packing house, neatly put up in 25 lb. boxes and shipped east. The demand is suoh that none is marketed ] at home.

One of the remarkable features of the establishment is the fact that fuel for the flres required is furnished by the pips and peeling from the peaches. These are allowed to dry in the sun for a few days, and are then ready to feed the furnace in the place of more expensive fuel. Altogether the soene presented by an extensive dryer when in full blast is a very interesting one, anrl well worth travelling miles to witness.