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DRIED FRUIT

Its Care
Protection From Worms

Packing, Storing, Etc.

By CHAS, PHELAN

Entered according to Act of Congtes in.the Year Ninétéer *’
Hundred and Two in the roa of the Pye vars

2a
placen ate nee nets

PHELAN & CO., PUBLISHERS
SEATTLE, WASH.

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|LIBRARY of CONGRESS
Two Copies Received
JAN 2 (904
Copyright Entry
CLASS % XXc. No.
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PREFACE.

The material embodied in this treatise
was prepared and arranged with a view of
supplying a long-felt want in the dried
fruit business. For the past five years I
have made experiments from information
gathered from various sources. <A consid-
erable amount of labor and capital has
been expended in the undertaking. In the
dip formulas that I give I have selected
nine, which will be found sufficient for
treating all varieties of dried fruit; and
the utensils, implements, ete., will be found
all that is necessary to.do the work. If the
directions given be judiciously followed,
profit will take the place of the loss being
daily entailed by a lack of knowledge. It
is an acknowledged fact by all the whole
sale grocery houses that the dried fruit de-
partment is one of their most profitable
lines, and why so little interest has been
manifested toward improving its methods
of cleaning, renovating, packing, ete., is
hardly to be understood.

As to the implements and machinery
herein illustrated, they are all of very sim-
ple construction and can be easily manu-
factured by an ordinary mechanic from
the sketches shown.

In addition to this the book also em-
bodies the benefits of my twenty-five years
of practical work in the fruit room.

THE AUTHOR.
3

~~

BUYING

In these days of shrewd business prac-
tices and keen competition, all purchases
should be carefully examined, weighed
and counted.

If the fruit is bought on sample, see that
it is fully up to expectation. If not, report
promptly to proper department for claim
and adjustment.

Never make a claim unless perfectly just,
and then insist upon a settlement accord-
ingly.

Number each lot as received, keeping a
book for that purpose. Enter number of
sacks or boxes, weights, costs, ete. This
will be of valuable service to you when tak-
ing inventory.

Consignments should be kept in a like
manner, but not mixed in general stock
until so taken. In receiving fruit, never
undertake to examine same in the dark or
by artificial ight. Always do this in clear
daylight or you may be disappointed. The
same will apply to samples on contem-
plated purchases.

5

CARE OF STOCK.

One in charge of Dried Fruit Depart-
ment should be ever watchful of its condi-
tion. Examine your stock about once a
week, see that none of the fruit is heating
or spoiling. Fruit improperly cured, or
that has been dampened too much will do
this sometimes and cause considerable
damage and loss if not detected in time.

Separate any that may be found in bad
condition and attend to it promptly accord-
ing to directions given further on. Make
a memorandum of such article, that may be
getting low and report to buyer that your
stock may be replenished in due time. It’s
a bad thing to be out of certain lines and
forwarding orders, when a little care would
avoid it.

Never allow accumulation of odds and
ends, and always work off all old stock
before starting in on the new. You can do
this by mixing in small proportions as you
work along.

A WORD TO THE MANAGEMENT.

In the course of my twenty-five years
experience in the Dried Fruit room, all
sorts of inconveniences have been en-
countered, and among them has been a
want of knowledge on part of the manage-

6

ment of what was to be done, what was
being done, and the help necessary to do it.

Sometimes a lot of fruit may be received
that needs immediate attention, and if
your fruit packer be too busy otherwise,
the necessary help should be promptly fur-
nished and the matter attended to at once.
If this is neglected, the packer will no
doubt do the best he can single handed, but
a loss to the house will surely accrue.

CARE OF FRUIT ROOM, STORING, ETC

Floor space where work is done should
be kept perfectly clean, and scrubbed out
not less than once a week.

Fruit room should be well ventilated and
have plenty light. It is a grave mistake
to keep your fruit room darkened. .Moths
which lay the larva that creates the fruit
worm do their mischief at night, and will
be found in abundance at their nefarious
work in secluded dark corners of the room.
Such being the case, it becomes plainly ap-
parent that in storing the fruit it should
be so arranged as to throw the rays of light
throughout the room, leaving no dark cor-
ners.

At beginning of season when getting
ready to stock up, the floor where you in-
tend storing your fruit should be scrubbed

7

out thoroughly, and a little lime sprinkled
over it.

Never pile your fruit up against damp
walls, or near a damp draught. IE 'ruit ab-
sorbs moisture very readily and will be-
come mildewed in a short time where these
conditions exist. For protection against
walls, use 1x3 scantlings 6 feet long and
12 to 15 inches apart; nail these about 3
inches from the walls which will allow
ample space for free circulation of air.

The room should never be heated over
70 or 80 degrees or your loss in evaporation
will be considerable.

GETTING FRUIT READY FOR RENO-
VATING.

The Following Applies to all Varieties.

In order that the dip or steam may have
effect to all parts of the fruit, lumps and
pieces gummed together must be broken
up and separated.

This is important from the fact that the
moth in laying the egg or larva that pro-
duces the fruit worm invariably deposits
the same where it will meet with the least
disturbance.

If this important part of the work has
been neglected it may turn out after the
process of renovation that the germ was

8

not destroyed and your fruit will become
wormy.

But, if the work is done properly, you
can pack and ship the same under guar-
antee of being free from worms, and you
will have no trouble or complaints from
your customers.

PACKING, FACING, ETC.

With fruit as with many things else,
appearance goes a long way towards ad-
vancing the sale. All boxes or packages
should be made neat and attractive. Boxes
should be neatly stenciled, lined with lace
paper, and carefully faced.

All fruit packers no doubt understand
the manner of doing the work, but the
question has been asked so often. that I
give it here for those that may not.

Remove cover from boxes, place them in
line on the floor, bottom from you (this
will be the top after it is faced and packed).
You now stencil your boxes or paste on a
neat label stating contents and number
pounds.

Now line the boxes with lace paper cut
to fit, and place in a sheet of waxed paper
covering the bottom; this prevents the
fruit from soiling the lace. You now do
the facing.

Select from fruit to be packed pieces of

9

one size and arrange them in rows so as to
cover entire bottom surface. When this
is done, put in two or three pounds ecare-
fully over the whole to prevent disturbing
the facing in handling. This done, you are
now ready to weigh, press, and nail on the
covers.

Set scales to weigh desired amount,
allowing tare for box and hopper. Fill,
draw under the press, place a piece of paper
over the fruit (this prevents the fruit from
sticking to press board), press down to
depth desired and let stand a while. Now
another box on the scales, put on hopper
(use two hoppers) and fill as before. Now
the first box will be ready for nailing on
the cover. This being done, place third
box on seale, put on hopper, fill, etc., and
oo right along until the packing is done.

Where the packer has a helper, one
should fill and press while the other nails
on the covers.

Care should be taken while nailing on
covers not to allow edges to project—use
a plane and shave them off. When this is
not done, the cover or projecting part is
sometimes broken off in handling, and
damages contents.

Use none but first class boxes, free from
knot holes and imperfections.

10

CURRANTS AND RAISINS, TO PACK
IN CARTONS.

Use a square funnel to fit inside carton
around which wrap a piece of waxed paper.
Place same in the carton, fill to desired
weight and withdraw funnel. The wax
paper is used to prevent fruit from soiling
the cartons.

DIPPING.

The object of dipping is to improve
appearances, clean and soften the fruit
and add to its weight.

Before commencing to dip any fruit, be
sure that all lumps are broken up. This is
necessary even if you have to pick them
apart by hand; and in order that the dip
may reach all surface parts of the fruit and
destroy the hidden larva.

When handling fruit that is very dirty,
allow the dip to boil up after dipping every
500 lbs. A piece of soda the size of a nut-
meg will cause all dirt to rise to the sur-
face, when it can be skimmed off easily.
If you fail to do this the dirt will adhere to
the fruit and give it a dirty appearance,
very noticeable in such fruit as pears,
apricots, figs, nectarines, ete.

Work the basket up and down while the
dipping is going on. All small particles

ta

that come to the surface within the dipping
basket, can be worked out through the
meshes of the dipping basket with a
wooden paddle, stirring it around just
before taking basket out of dipping pan.

In replenishing the dip, reduce all solid
matter in proportion to the evaporation
that takes place. This is necessary, to keep
the dip at proper consistency, and to do
good and regular work.

APPLES—SLICED.

Sliced apples and sliced pears are the
only two varieties of dried fruit that will
not stand dipping—it makes them entirely
too wet, so we have to treat these by the
steam process. If the fruit shows any
signs of being wormy, put it through the
renovator, allowing it to remain until
thoroughly heated, say 10 or 12 minutes,
then spread out on the floor to cool. If
after cooling, you find the fruit has not
absorbed sufficient moisture, add difference
with sprinkler. Apples will stand from
10 to 15% water with safety; use dip No. 1
as a sprinkler. .

If the apples are not wormy, prepare as
follows: Use a wide table, loosen the apples
up thoroughly, spread on floor to a thick-
ness of 4 inches and add one-half of the
moisture desiret, <ith the sprinkler.

12

Shovel them over and add the other half.
You now mix them up thoroughly, and
bunch them up in a pile, and allow to re-
main 7 or 8 hours, by which time they will
have absorbed all the water, and be in nice
shape to pack in sacks or boxes. 7

APPLES, %s

With these the work is done quicker and
more evenly by dipping. If the apples are
wormy use the dip hot, if not wormy, use
it cold. Use perforated cover over dipping
basket to prevent them buoying out. Dip
3 to 5 seconds (dip No. 1). Spread out on
the floor, and allow to cool and absorb all
outside moisture before bunching in a pile.

Do not pile them up wet as you would
sliced apples or you may have trouble.

APRICOTS.

In localities where this fruit is most sue-
cessfully cultivated the fruit moth abounds
the year round, and in many instances
damages the fruit before it leaves the dry-
ing house, and the worm is developed with-
out apparent cause after the fruit has been
stored away in your fruit room. Dip 10 to
20 seconds or longer as the dryness of the
fruit may require. (Use dip No. 1, hot.)
Apricots should be dipped in the evening,

13

and allowed to remain over night before
packing.

Spread evenly on the floor to a depth of
about 6 inches. Do not bunch in a pile
before thoroughly cool or they will gum
and stick together and make it bad for
handling.

BLACKBERRIES.

This is one of the most difficult of fruits
to handle when wormy. The berries being
black and the worms of a creamy color,
they must be separated in order to avoid
the disgusting contrast.

I give three methods of doing the work
and must leave it to the packer as to which
of them his case requires.

ist. After loosening up the berries and
earefully breaking up all lumps, spread
them on the floor, say 4 inches thick and
cover them over with empty sacks. In a
short time the worms will crawl onto the
sacks. If they don’t all crawl out at one
covering, stir the berries with a rake,
cover again and repeat the operation until
you get them all out. The sacks should be
well shaken out each time, the worms
swept up, and thrown in the fire.

2nd. Use two sifters, one with meshes
large enough to allow the seeds and worms
through, and one of smaller mesh which

14

will allow the seeds through but retain the
worms. This being done you mix seeds
and berries and you are now ready for the
dipping. Fill your berry dipping basket
to about 1 inch of the top, put on the
cover and dip up and down two or three
times, allow to drain over pan a moment,
then put through the centrifugal and dry.
The work must be done fast. Berries are
very porous and absorb very rapidly, and
if allowed to absorb too much moisture are
liable to sour. Spread on the floor and
allow to cool thoroughly before packing.
Where the fruit packer has an assistant,
one can do the dipping while the other
works the centrifugal. (Use dip No. 9,
boiling hot.)

3rd. If the berries are very old and mil-
dewed, mix them up thoroughly with dip
No. 5, about 5 pounds of the dip to 100
pounds of berries.

Rub in well with the hands until all
appearance of the whitish color has left
them. Now spread on trays about 2 inches
thick and put through the dryer at a moder-
ate heat, until sufficiently dry. Do not add
moisture to these after coming from dryer.

Note:—Berries from different sections
are so irregular in size, it 1s impossible to
establish a standard size of mesh for the
sifters, so the operator must select such as
will suit his case.

15

lor fresh berries the dipping and cen-
{rifugal operation is all that 1s necessary.

CHERRIES.

Pitted— Put through same operation as
blackberries, allowing to remain in the dip
10 to 15 seconds. (Use dip No. 9, boiling
hot.)

Unpitted— Dip for one-half minute. (Use
dip No. 6, boiling hot.)

CITRON, LEMON AND ORANGE.
See Peels.

DATES.

Separate them carefully and dip one-half
minute. (Use dip No. 8, boiling hot.)

CURRANTS, ‘‘ZANTE.”’

Break up all lumps and treat in same
manner as blackberries. Use dip No. 8,
allowing the currants to remain in the dip
(boiling hot) 15 seconds.

FIGS—All Varieties.

Break up all lumps and dip one-half to
one minute. Use dip No. 3, boiling hot.
Spread on floor and allow to cool before
packing.

If the figs are verv old and dry, the fol-

16

iowing will put them in fine shape: After
having broken up all lumps, put them im a
large tub. Make up enough of No. 5 dip to
eover the lot, bring to a boil and pour over
the figs, allow to remain 6 to 12 hours or
such time as it may require to soften them.
Keep well covered and examine occasion-
ally.

Smyrna Figs.

Owing to tedious manner in which these
are packed, it is best to work them without
disturbing original package. Apply gly-
cerine over the surface with a sponge, lay
a piece of cloth over the whole and smooth
over with a hot smoothing iron. This will
dissolve the sugar, force in the glycerine
and give the surface a bright, glossy ap-
pearance. Cover with a piece of wax paper
and nail on cover. Should the figs be very
old however, it will be necessary to care-
fully pick them apart and put through pro-
cess first given.

DRIED GRAPES.

Work in the same manner as blackber-
ries, using dip No. 6 and allowing to remain
in dip one-quarter to one-half minute.

PEACHES—Freestone and Peeled.

If very wormy, sift before dipping.
The dip should be hot enough to kill the
17

worm and larva but not boiling. Allow to
remain in the dip long enough to work up
and down three or four times. Spread on
floor 4 to 6 inches thick. Allow all surface
moisture to be absorbed before packing.
If there be no worms in the peaches, use
the dip lukewarm and allow the fruit to
remain in the dip longer. Use dip No. 1.

PEACHES—CLING.

For cling peaches use the dip boiling.
Allow to remain one-quarter to one-half
minute. Spread on floor and allow to cool
and absorb all surface moisture before
packing.

PEELS—CITRON, LEMON, ORANGE.

From the nature of these fruits worms
seldom attack them. I have had little or
no trouble during my experience so far as
worms go. But no fruit is immune from
the pest, so a treatment is necessary. With
age, however, these become dry and must
be renovated.

I give the process of crystallization in
which shape most of the peels are now
marketed and which at the same time will
do as a renovator.

Place the peels into very thick hot syrup
and let stand for about two days; then
drain off the syrup, which will now be very

18

thin, and boil it down until it is thick
again. Put in the peels and let them heat
through and stand for about 4 days, then
repeat the process, letting it stand longer
every time. When the syrup no longer gets
thin, remove the peels and dry in the
evaporator with gentle heat. They may be
rolled in granulated sugar to fully dry
them. If this process be found too slow for
the occasion, dip them for one or two min-
utes in dip No. 8, roll in granulated sugar
and dry in evaporator at a mild heat. In
order that the dip may reach ali parts, the
peels must be carefully put in the dipping
basket on their edges; if you lay them flat
the air will prevent the dip from entering
the oval shape left by the fruit.

Water Melon Rind.

Quite as good as citron and much cheaper.

No preserve is more delicious than the
water melon rind. 3

It quite equals the citron and is far more
economical.

Cut the rind into small pieces, trim the
upper edge evenly and tear off the outer
skin. Then put in a stone jar, and to
every 5 pounds add a half cup of salt.

Cover with cold water and let stand for
five hours, then drain and again cover with

19

fresh cold water. Soak for three hours,
changing the water three times during
that period. i issolve a teaspoonful of
powdered alum in two quarts of boiling
water, bring to the boiling point and pour
over the rind, allowing this quantity for
every 0 pounds of fruit.

Let stand for a moment, then drain.
Make a syrup by boiling together 2% lbs.
of granulated sugar and one quart and one
pint of water for each 5 pounds. Boil and
skim thoroughly. When pertectly clear,
drop in the water melon rind and simmer
gently until you can pierce it with a straw.
When tender take the pieces out caretully
with a skimmer and arrange them on large
platters and stand in the sun until firm,
which will usually require from one to two
hours.

Hor each quantity o1 syrup allow two
lemons and one small piece ginger root.
Peel the yellow rind from one lemon, ex-
tract the juice of both and cut the ginger
root into thin slices. Then add to the
syrup aud boil gently for ten minutes.
When the water melon rind has hardened
pack it in the jars. Bring the syrup to a
boil and strain it over the rind, filling each
jar. Seal and store in a cool place.

20

NECTARINES.

When stuck together, pick apart as you
would apricots. Dip one-quarter to one-
half minute. Do not bunch in a pile until
thoroughly cool. Use dip No. 2.

PEARS.
Quarters and Halves.

Treat in same manner as nectarines,
using dip No. 2. If the pears are very dry
and hard, allow to remain in dip one-half
minute.

If this does not render them soft enough,
allow them to remain a while longer, and
so on until you get them right. Spread
evenly on the floor and allow to cool before
packing.

PEARS—SLICED.

Treat same as you would apples, but for
wetting down, add 20% granulated sugar
to water and apply lukewarm.

PRUNES.

For prunes of all varieties (except the
Bleached Silver prunes) I recommend the
use of Phelan’s dry dip. The prunes
should be allowed to remain in the dip not
less than 1 minute.

21

When this dip is used, you can sack the
fruit an hour after dipping, and it will not
drip or soil the sacks. For packing in
wee the prunes can be packed as they.

om ea from the dipper, hot; but I would
i. allowing them say 20 or 30 minutes
before boxing. Should the prunes be sour,
add 8 drams (10 teaspoonsfull) salicylic
acid to every 50 gallons of dip.

Prunes that have become mildewed
through improper curing or other causes,
ean be saved by the following process:

Make a solution as follows: Water, 50
gallons; concentrated lye, one-quarter Ib.

Bring to a boil and dip the prunes for 1
minute or more, until the mildew disap-
pears. Rinse in cold water to remove
the lye.

Fill your trays and put through the
dryer at a gentle heat, allowing to remain
one or two hours, as the case may require,
to solidify the prunes. When sufficiently
dry, spread out on the floor to cool, then
dip as you would other prunes, but allow
to cool thoroughly before packing.

Some prunes will not stand the solution
strong as others, the skin being thinner;
so it would be advisable before proceeding
with any large quantities to try the solu-
tion on a small scale. If too strong reduce
the proportion of lye; if too weak, increase

22

it, and when you get it just right, go
ahead.

The same precaution will apply to the
drying. Do not have your dryer too hot.
A heat of 145° will usually do the work
and sometimes it may be done with less.
Prepare enough to fill three or four trays
and try it on a small scale before putting
through the entire lot.

The following table will assist you in
determining price of any special size on the
basis of a given price for the four sizes:

ee i | | | beatae
Basis price, 4 sizes. .|24/23/3 |34/34/33/4 |43/44/43/5 [54/52 sale
AG ai haven taste: é calle 43/5 [54/54/5216 |64/63/6317 |73/74/73/8 [83
ROU EON OO ie seers aCe 43/42/4315 [54/53/5316 |64/64/63/7 (74/73/72
OLE CO UG OR ieee lata ists: cast ore 8314 |44/431439/5 [54/54/5216 164/64/63/7 (74
60 to 70, 4 sizes... ./34/33/39/4 |44/44/43/5 [53/54/5216 [64/63/62
70 to 80, 4 sizes... ./23/3 |34/33/33/4 |43/44/43/5 (52/53/5316 16}
80 to 90, 4 sizes... ./23/23/23/3 |34/33/33/4 |43/43/ 4315 53154 53
90 to 100, 4 sizes.. .{1$/2 |24/24/23/3 [34/34/3214 [44/43/4315 [54
HOO) Or E10 O)s cv creracuaterene 1}}/13)19/2 [24/23/2313 (33/34/33/4 44144 43
CEOS EOH ELON cota en ates $11 [12)14)13/2 | 23/24/23)/3 = 33/33/4 143

|

o*- i—
°

Prunes should average as follows: 30
40 should run 35 to the pound; 40 to 50, 45;
00 to 60, 55, and so on.

PLUMS—‘‘PITTED.’’
Un-pitted Plums treated same as prunes.

There is something about the plum like
apricots, which makes this fruit very at-
tractive to the fruit moth, and unless care-
fully watched, becomes very wormy and
often badly damages before discovered.

23

Examine closely during the moth season
and if found in bad shape attend to at once.
I would not advise dipping more of these
at a time than the business requires.

Should you discover these getting wormy
at any time, put the entire lot through the
renovator, which will destroy the worms,
ete. Allow to cool, then you can resack
and put back in stock. Use clean sacks.

All plums should be dipped before being
shipped. This insures the fruit against
worms, puts them in fine marketable shape
and leaves a handsome profit by way of the
increase in weight. Use dip No. 8 and dip
one-quarter to one-half minute. Spread out
on the floor and allow to cool before pack-
ing.

RAISINS SEEDED.

Remove from cartons in a manner to
save the cartons. Loosen up thoroughly,
sift out the worms. Dip one-quarter to
one-half minute as the case may require
to .soften .them .thoroughly, .then put
through centrifugal. Allow to cool a little
and repack. Use dip No. 6.

The above applies to loose muscatels,
seedless muscatels, sultanas, Thompson’s
seedless, ete.

24

SEEDLESS MUSCATELS.

In the seedless muscatels you often find
those dry reddish looking raisins that are
of no account whatever. These can be
separated from the sound raisins by a bath.
Fill your centrifugal basket about half
full and douse them into a tub full of water.
Work basket up and down so as to work
the bad raisins to the top and remove
with strainer.

PECTIN.

The following is a modified process for
converting the raisins into what is known
as pectin—a delicious jelly which gives to
this fruit its best flavor.

Dip in boiling water one-half minute to
one minute; from boiling water dip into
cold water until cool, and spread on floor
to dry. If raisins be needed for immediate
shipment, the drying may be done through
the centrifugal.

RASPBERRIES.

Treat in same manner as blackberries,
using dip No. 9. Allow to remain in dip
just long enough to work basket up and
down once or twice, put through centrifu-
gal, dry thoroughly, and allow to cool be-
fore packing.

26

If the berries are mildewed, dip for one-
quarter minute, put through centrifugal
and dry in evaporator at gentle heat, add
no moisture to these after coming from
evaporator. To brighten them up before
boxing, use a little lard oil, about one-half
pint to 100 pounds. Put the berries in a
tub, pour in the oil and stir them up thor-
oughly so that each berry is polished. You
may use glycerine in place of oil, but oil
answers the purpose and is much cheaper.

MIXING PRUNES FOR GRADES.

100 lbs. averaging 35 to the Ib.

100 lbs. averaging 45 to the lb.
sa editar bei SeROEy Mleeg a, wher aus lata sold as 30|40s

100 lbs. averaging 45 to the Ib.

100 lbs. averaging 55 to the Ib.
avalon day ecinaticiloetel’s Neliccia tah a soldas 40|50s

100 lbs. averaging 55 to the lb.

100 lbs. averaging 65 to the lb.
BOS ARP ae, Cures eae sold as 50/60s

and so on down the line.

This gives you a profit of one-half cent
per pound on each 100 pounds of the lower
grades.

STRAY SHOTS.

Prunes become caked and lumpy after
remaining piled up in bags for any length
of time. To loosen up, roll them on the
floor, bearing down the sides with your
knees; this will put them in fine shape for
dipping.

26

Apricots that are covered with worm
dung: Work dipping basket up and down
while in the dip. This will loosen and wash
it off.

Bleached fruit should not be exposed to
strong light.

During the dipping process impurities
boil to the top. A small strainer should be
handy to skim off with.

In replenishing the dip, solid matter
should be gradually reduced in order to
equalize its consistency.

To flatten prunes, figs, etce., used for fac-
ing, run through a clothes wringer. This
is best done while the fruit is hot and soft.

During moth mating season, all boxed
truit should be kept securely covered, and
broken boxes patched up to prevent the
moths from entering and damaging the
fruit. |

The dip may be used from time to time
by keeping it in iron buckets or tin cans,
(I use coal oil cans, thoroughly cleaned.)

27

If put in wooden buckets, it will sour in
short time.

To prevent fruit from sticking to shovel,
wet the blade occasionally.

In picking over fruit that is sugared
and gummy, have a bucket of water handy
(into which dissolve one-quarter pound of
salt), wet the hands occasionally; this will
keep them free and clean.

To prevent fruit from sticking to your
fingers while facing the boxes, use a wet
cloth to dampen the fingers.

Work dipping basket up and down, and
remove with a strainer the worms and dirt
as it floats to the top; or, you can use a
wooden paddle, stirring the dip around so
as to work the worms and dirt out through
meshes of dipper.

While in operation, centrifugal should
make 500 or 600 revolutions per minute.

SOUR FRUIT.

Prunes, Pears, %4s and ™%s, Nectarines, Figs,
Pitted Plums, Etc., Etc.

Wash in a mild, hot solution of lye,
28

rinse in cold water and dry in evaporator
at a gentle heat. Use rubber gloves in
handling the fruit, and only wooden ves-
sels.

Apples and Pears, ‘‘sliced.’’

Wash in dip No. 1 and dry in evaporator
at a gentle heat. No moisture should be
added to sour fruit after being restored.

THE PREVENTION OF WORMS AND
MODE OF APPLICATION.

How to prevent fruit from getting
wormy was something that puzzled me for
some twenty years of my experience in that
line, but after many experiments, I have
succeeded and take pleasure in offering my
method to the Dried Fruit handlers of this
and other countries.

It is simple and easy when you know
how, and costs but very little. It is to
destroy the moth that creates the worm.

Take a 10-quart galvanized iron pail,
have a rim soldered around the inside to
admit a small iron kettle, (the kettle must
be so arranged that it will not bouy up
when the pail is filled with water) and at
same time arranged so you can take it out
and clean it when necessary. Fill the iron
kettle with powdered sulphur to within an
inch of the top. Now fill the pail with

29

water, put a few shavings on the sulphur
and set it on fire with a match. This will
start the sulphur burning and in a short
time the water around the kettle will com-
mence steaming and mix in with the sul-
phur fumes forming sulphuric acid gas.
This gas permeates every crevice in the
room and will destroy all moths.

As moths develop from the cocoon
stage from day to day and do their work at
night, the work is put into operation at
quitting time. The fruit room should be
closed and all windows put down to pre-
vent any escape of the gas.

Sufficient sulphur should be used to
completely fill the room with the fumes.

In the morning before resuming work,
open the doors and windows, allowing the
draught to clear your room of the fumes.
There is absolutely no danger attached to
the process, and it is of benefit to the fruit.

Use pure sulphur. The common adulter-
ated sulphur leaves a slag sediment, diffi-
cult to remove.

See Machinery, Tools, ete., for sketch of
the fumigator.

SULPHUR PROCESS.

For Bleaching and Preserving Fruit.
This is something entirely new in the
30

art of fruit packing, and will be found of
great value to all who handle dried fruit.

It acts as a preserver and greatly assists
the fruit in retaining its bright, bleached
color.

Dip the fruit in boiling water for one-
quarter to 1 minute or long enough to ren-
der it soft, and open all pores. From the
dipping pan, you place the fruit on wooden
trays (see sketch) to the thickness of one
and one-half to two inches.

The trays are now put one over the other
in the bleacher, doors closed and allowed
to remain an hour or more. By this time
all moisture will have been forced into the
fruit by the sulphur fumes and the pores
closed. The fruit is now ready for packing.

DIPS.

RMU ee tate on) sins asus Coals, s, 0 gallons

Dissolve salicylic acid in boiling water,
to which has been added a little soda.

To dampen apples apply with the
sprinkling pan.

For apricots, quartered apples and
peaches, use as directed under their res-
pective headings.

31

No. 2.

Nectarines, Pears, Etc.

BT EG GR a ES SA eS Wa 00 gallons
Black Strap or N. O. molasses... .3 gallons
ett Pry eg cee MA LE ea PU pr 1% lbs.

NO. 3.

For Figs.

Dy C ON colic sic aale Sale Weaty yout 50 gallons
Black Strap or N. O. Molasses...3 gallons
ee WCOTIRI er cy! eo euata y oi yt 6 8 ounces
So REE eR ET Ay GeO ARIES ee ane mR ORAS 2 lbs.

No. 4.

For Prunes.

hI NGs 5 29 UP a Ra Rr aa ee 50 gallons
Cee G ir He Pick ees saat % gallon
TCS ipl eae RIAU Uy SRE BM en GLE AO 1% lbs.
ESOC Gai Ne ata adie ed etatene wu iesaune le 34 lbs.

To this may be added prunes with broken
skins or any other fruit, the object being to
get the fruit juice. The quantity may vary
or it may be left out altogether or replaced
by small quantities of grape sugar.

The whole is brought to a boil and the
prunes subjected to a dip of not less than
1 minute. Allow prunes to drip a few
minutes and pack hot for boxes. When
prunes are to be sacked, allow to cool.

32

No. 5.

From Excelsior Fruit Cleaner.

RED eat ced aa ino yee iets 2 Be 4: oz.
White Wine Vinewar:. 6.20.65 oe ee iopt:
MLR 82 7 is eee gig CAT oie! 4/o) ln iy RW oe 1 oz.

This is sufficient for 50 pounds of fruit
and is used cold. This dip is used to good
effect by the Excelsior fruit cleaner and
puts a lasting gloss on the fruit, but I do
not recommend it for the reason that it is
too expensive, and being used cold could
not give satisfaction when worked on
wormy fruit.

No. 6.

For Figs, French and Silver Prunes.
Bee cee Se Sane ie 50 gallons
PURUIIRER YS Ala eg eal sg ee wo 1% gallons
oar kip ener ennui Walon awe date 2 lbs.
Seca Gisheatiies sito are yy J Stale ean haile 21% lbs.

Bring to a boil and dip not. less than 1
minute, allow to cool before packing.

No. 7.
For Prunes and Figs.
EON et gi eon ICA RI airy ate te 10 lbs.
OE TD a SE ae Pa 3 lbs.
URES PS GNSS 7p Fee giao ns ae Y% gallon
ROR i a ea 50 gallons

Dissolve corn starch in lukewarm water
and mix thoroughly with the 50 gallons in
dipping pan to which has been added the
10 pounds grape sugar, bring to a boil,
then add the cider. Keep the dip boiling
while in use and dip not less than 1 minute.

No. 8.
Phelan’s Dry Prune Dip.
‘RCI oo ie ae ARTEL OM STG eaateoie Fett 8 Ate a gallons
Black Strap or N. O. Molasses...3 gallons
eT ek ee roars 84 eA Sd bi 1% Ibs.
<5) RS Elan RN aE RRR Sa meRSIOR 2 PF lbs.

Bring to a boil and dip not less than 1
minute. Should the prunes be very old and
dry, allow them to remain in the dip 2 or
3 minutes. Prunes intended for boxing
should be packed hot after allowing them
to drain 5 or 10 minutes.

If the prunes are to be sacked, spread on
the floor for about an hour. This dip will
not soil the sacks as it dries before the
prunes are cold.

No. 9.

For Blackberries and Raspberries.

WaGer hia care tee at ee te 50 gallons —

Black Strap or N. O. Molasses. ...6 gallons
patiovlie Acid C7 Cl) sone 10 teaspoonsfull

This makes a very heavy dip and care
should be taken that it does not boil over.
Have a bucket full of cold water handy in
ease it should; a half gallon or so at a time
will quiet it down.

PASTE.

To make a good paste is no easy matter,
and after experimenting with some dozen
or more formulas, I recommend the fol-
lowing:

rere OR fe. See -..4 gallons
nd ware. oc epee 1 gallon
MIR ESE Se oe hes ss ek eee 4 lbs.
2020 SAREE BROT Dace pte 4 teaspoonsfull
POE Cloves ee aed 4 teaspoonsfull

Dissolve alum in the gallon of cold water,
mix flour with the gallon cold water and
stir until all lumps disappear; this brings
it to a very thin batter. Now add the 4
gallons boiling water, stirring all the time
(be sure that the water is boiling), stir for
5 or 10 minutes and allow to cool; when
cold add oil of cloves and emulsify thor-
oughly.

35

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