| Show preservation OF FRUIT in our travels travel through the fruit growing districts of our state slate we have been surprised to ta find ana near ly all the dried fruits on sale eale are im ported apricots Ap ricote peaches pears okd and prunes frim california slid and apples apple idova r om stero slid and northern states state are af retailed in utah at from 12 to IS 15 cents per pounds pound while our home hoar dried fruit who abe i found on sale at all commands but 3 to 6 5 coats per pound because of the crude manner I 1 li belote belok the utah product is handled our experience leaches us that this should not be for our state la Is adapted to toe ahli rowing growing of the be choicest fruita and with intelligent effort in growing drying and ranking we should be exporters instead of importers of these products to ta this end we sub mit the following divise kial bg briefly the employed by growers aad packers in other stake from whence come the imported dried fruits fruita which supply the ulata market today practically excluding the home product an important matter Is the selection of a nice besu place to be used for drying grounds as for far removed so a possible poe sible from corrals cor rale pig pens ob lakes rune rum e 0 being one of the first essen essentials kial light trestles treaties should be aeed to put the trays upun upon white the be fruit is crying the drying grounds should be near a shade obade or child lor for greater comfort in grading cutting ana spreading ep reading the fruit upon trays make baxes of uniform size sice prefer ably 14 inslee long 13 in deep and 12 1 in D wide ends slid aud bott bottoms of f or of mob luguer sad aad sides of J inch in each bach end bore four i inch holes boles to pug pat fingers through in handling thoa a avoiding the ItY of cleats cleat or at side eide handles which would take gyp room in packing the boxes in boxes will be found generally useful in gathering garnering fruit great oare care should be observed ingathering gatti gathering ering the abe fruit it should be carefully picked by band and in no am ca knocked from the tree with poles pol or sticks this to is an important impo nani point alace it Is in impossible to make a nice nl flot abod product from fruit that hatti bruised in handling arille green all ali fruit should be carefully oare tully ared graded while greens green as large and small cleom will not dry lo geiber and ana selling much better returns will kw be derived ut alved from the graded craded fruit aute sizes truthfully represented standards standard ut of grades grade are ire well known to the market and goods are bought and aad sold bold accord ing to these stand standard arft the most moat alid tray to Is ft 9 beet long and 2 feet wide close bottom bottens of i inch cleans clean planed lumber ahk onus enaa of 1 inch bluff 1 inches sleep deep sides eldeb ot at ordinary building isoba jaak the ends enda being 1 I li inches deep and sides tdeo of one oae lucati lath altee ample between tre tray when stacked blacked tall full of ef faulton irule on top op ot of top of each other to in the buthi thus bub subjecting all tb the fruit frail to the lh sulphur alphur fumea those trays tray with gitlis careful bandling will lass laak many yea yean ML the also izo and number of ulphan boxes would depend upon the of fruit to be handled bandied por for ardi family wis me a large dry boota wa would af suf flee fles to tray s the sulphur box bolt woun bw eight feet feel high with depth and width to hold bold traye traya 01 0 alza stated above the box should be airtight slid and provided with a door full height to facilitate the placing of trays traye cleats to support trays should be nailed on the inside about fifteen inches from the butti burtom om trays are then stacked on top of each other the spaces caused by having li ii inch ends god and one inch sides idea permitting free circulation of sulphur lumes fumes large establishments VIRGO place the trays traya on trucks aud run them and from that into the sulphur house to tio the to drying ground there fruits should be handled much the some they should be fully ripe rip for it too green they will pre sent ent a whitish appearance on the trays while overripe and fruit turns black when dried either defect renders the fruit the fruit should be as cut entirely around not ball bait way and torn apart spread uniformly on the tray cut side up when tray Is full put into abe sulphur box at once whon when the sulphur box to is stocked stacked full of trays take an iron pot or pan imn and put pug lo in about two handfuls of fine sulphur fire it and place the vessel under the trays close the door and leave the fault exposed to sulphur from one and a halt to lo two hours when the fruit becoats soft or sweaty it boa baa had bad enough sulphur prom from the sulphur box the fruit should bould be placed in the sun to dry owe care must be observed to prevent the fruit becoming too dry and parched by frequent examination it can be sally determined when the fruit is it the pulp yields to 16 dry y enough abil light aalt pre pressure between thumb and linger finger the fruit should be exposed while longer in the sun from we drying trays the fruit be put into boxes to cure by this ibis process the acin condition aaion of the pieces of fruit is equalized abe dry pieces absorbing the extra moisture from any hat chat may be try enough while the fruit Is in these boxes it should be examined at first to make sure it to Is dried enough A little care and judgment produce a product having bright color and a soft leathery texture ex this sweating meeting process adds ad as moon dooh to the quality of the product after thoroughly cured in this mannor manner the fruit may be packed in boxes A box inaba will hold 25 pounds and will hold bold 50 pounds of the dried fruit these may be handled very much as above deeon bed except that it is ad that they be cut in rings rather than quartered the fruit should be quite rips ripe and shaken haken from me tress trees after care folly athy grading as to size the fruit should if be dipped into a strong solution of beijing lye water and then thoroughly neej in 0 old jad water th the dry lag g oaring curing aid packing of prunes is IN sivillar hail to in all respects to the process described derl bed for poaches and apricots THOMAS JUDI JUDD president |
