The Farm

In no one department of farm economy has there been so much interest manifested within the last few years, as in the present application of better methods and appliances for this special j)urpose. Erroneous principies and practices have, in a great measure, given way to more advanced methods, basedon well known facts in chemistry, comprehending the component elements of fruits, their growth, cell culture, development and preservation. The great progress made in this department of domestic economy is commensurate only with its importance in deciding the question: How to secure a universal and regular supply of fruit for all seasons and sections, combining all the healthful andnutritious properties of fresh, ripe fruit, which, when properly treated - with water- is easily restored to the nearest pos3ible f ormer condition of f reshness. The traditional dry house had so long been turning out an insipid and lovv-priced article upon our markets, that it is even yet difflcult to (lispel the notions entertained by many in regard to the product of the modern evaporator. Between the old driers, ovens and the sun, our markets have been overstocked with unsavory dried fruits, the price of which is becoming more and more depressed, making it an unprofitable business for the producer, because unsatisfactory to the consumer. The demand for evaporated fruits of all kinds has more than kept pace with the production, and prices have steadily advaneed as the supply has opened up new markets, gainingin general favor, and entering into consumption as a wholesome article of food, instead of a mere luxury. Consumera have learned that it is cheap even at current prices, compared with fruit put up in cans. Any one can make the experiment by buying a package of canned fruit, and its equivalent in cost, of evaporated fruits, and then attempt to put the iatter- after soaking in water eight or ten hours - into the empty can. The saving of cost in cans, jars and freight will then also be apparent. In properly evaporated fruits there is no loss except water, in fact the pneumatic evaporating process is a ripening proc63S, and improves the quality of the product. Since 1872 the business has made steady progress, annually absorbing more capital and receiving more general attention. ïhough the business is yet in its infancy tbe evaporated producís of the United States now amount to niany millions of dollars in annual commercial value, besides the fact that the entire fruit erop of the United States is immensely enhanced in value on account of so much perishable fruit being withheld from the (otherwise overstocked) market.