. California fruits and how to grow them. Fruit culture. Sulphuring 378 California Fruits content of insect life. They had no value which would induce production and no dis- cernible future. Placing the trays of freshly cut fruit in boxes or small "houses," with the fumes of burning sulphur, made it pos- sible to preserve its natural color and flavor during the evaporation of its surplus moisture in the clear sunshine and dry air of the California summer. It also prevented sour- protect the fruit, it facilitates evaporation so that about one-half less time is required therefor. Not t
. California fruits and how to grow them. Fruit culture. Sulphuring 378 California Fruits content of insect life. They had no value which would induce production and no dis- cernible future. Placing the trays of freshly cut fruit in boxes or small "houses," with the fumes of burning sulphur, made it pos- sible to preserve its natural color and flavor during the evaporation of its surplus moisture in the clear sunshine and dry air of the California summer. It also prevented sour- protect the fruit, it facilitates evaporation so that about one-half less time is required therefor. Not the least important bearing of this fact is the feasibility of curing fruits in larger pieces. The grand half-peaches, half-apricots, half-pears of the California cured fruits are the direct result of the sul- phur process. Without it the fruit must be cut into small sections or ribbons, which in. with accessory buildings. A .suggestive view of a drying outfit of a small fruit farm. The fruit is cut in the shed with can in the boxes in the back ground, which have the gallows-like supports for the counter balances of the di and forth from shed to sulphur box and thence to dr>ing floor by horse and tram car. ing, which with some fruits is otherwise not preventable in such open air drying, and it protected the fruit from insect attack during the drying process. By the use of sulphur and by no other agency has it been possible to lift the production of cured fruits of cer- tain kinds from a low-value hap-hazard by- product to a primary product for which Californians have planted orchards, con- structed packing houses and made a name in the world's markets. The action of sulphuring is not alone to cooking break down into an uninviting mass, while, with the sulphuring, it is ordinary practice to produce the splendid halves with their natural color so preserved that they lie in cut glass dishes in suggestive semblance to the finest product of the canners, and are secured
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectfruitculture, bookyea
