File:Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United (14576789318).jpg

Identifier: cyclopediaofamer05bail (find matches)
Title: Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches, and a synopsis of the vegetable kingdom
Year: 1906 (1900s)
Authors: Bailey, L. H. (Liberty Hyde), 1858-1954, ed Miller, Wilhelm, 1869- joint ed
Subjects: Gardening -- Dictionaries Plants -- North America encyclopedias
Publisher: New York, Doubleday, Page & Company
Contributing Library: UMass Amherst Libraries
Digitizing Sponsor: UMass Amherst Libraries

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
of exposure varies from five to twelve days, depending upon the climatic conditions, the size and the variety of the fruit. Treatment in an evaporator varies with the make of the machine. In general, the temperature in the evaporator should be from 120° to 140° at the start, to be increased to from 160° to 180° when the Prunes are taken out. Too much heat at first causes the cells of the fruit to burst, producing drip and discoloration. Other important factors entering into the process of evaporation are the circulation of air in the machine, convenience and cost of fuel and power. The time required for curing ranges from 12 hours for a small, heavy Prune to 48 hours for a large, juicy one. Much depends on the machine. A common fault is to hasten the process too much. If not cured enough, fermentation and mold result; if too much, the weight is lessened, the quality is injured, the Prune is harsh and coarse, and has a dried-up appearance. When sufficiently dried the Prunes are put in bins on
Text Appearing After Image:
piles to sweat, which takes from one to three weeks; they are then ready for the finishing processes — grading and packing. In grading, the Prunes are separated into sizes indicating the number of Prunes required to make a pound, as 30s to 40s, 40s to 50s and so on to the smallest size, 120s to 130s. Processing is done by dipping the Prunes in boiling water and glycerine, or by steaming, or by using some special preparation in the final dip, or by rattling in a revolving cylinder. Processing is reputable if it adds beauty to the color, or kills insect eggs, or sterilizes the Prunes; it is disreputable when the object is to secure weight. Packing is an art which must be learned by experience and is varied to suit the taste of producer and consumer. The best Prunes are packed in boxes, though much of the product is put up in sacks. Lining with paper, filling, facing, pressing and labeling are important details. A well-cured Prune is soft and spongy, the pit is loose but does not

Note About Images