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Dried prune-prunes


The term "prune" may be applied to any plum that dries readily, but more particularly to plums containing over 12 percent of sugar, as this is approximately the amount that a good dried plum should contain. Of all the American fruits preserved by the process
of evaporation the prune certainly takes first rank.

The process of evaporation has for its object primarily to drive off a sufficient amount of moisture to make the fruit keep in such a manner as to leave the fruit soft, pliable and palatable, and with as much of the original color and flavor as possible, and in case of the prune to leave the flesh of a transparent appearance; a clear yellow m the case of the French prune, and an amber, in the case of the Italian. No prune which has not these characteristics has been properly cured.

The soil types known as sandy (clay and lime) are considered the best for the prune, though pomologists agree that the plum in general is not very particular about the soil in which it grows so long as it is neither too light and limy, nor too wet. In the West thousands of acres are devoted to the raising of prunes alone.

The three classes grown commercially are: Italian, Petite (Prune of Agen), and Silver (Coe Golden Drop). Other varieties are classed with one of the three mentioned, according to size and color.

Prune Kernels - The pitting of prunes is not carried on to such an extent as is the case with peaches and apricots, this treatnient being a relatively new feature. Attention is nevertheless directed to the large amounts of fixed oil and volatile oil which may be produced from these kernels, as well as from those of peaches and apricots, should they be utilized for this purpose.