and infest other packages which may not have been infested
previously.

If you are drying by sun and the products are not thoroughly dry at
night, finish the process on the stove. If you desire to carry it over
to the next day screen the drying racks early in the evening and
fasten down the cheesecloth. With these precautions and with proper
storage, no danger ordinarily need be feared from these insects. The
additional precaution of heating the dried product to 140 degrees for
thirty minutes sterilizes it if already infested.

Though not necessary, tin cans or glass jars make good receptacles for
storage of dried fruits or vegetables. Pasteboard boxes with tight
covers, stout paper bags and patented paraffin paper cartons also
afford ample protection for dried products when protected from insects
and rodents. The dried products must be protected from outside
moisture, and will keep best in a cool, dry, well-ventilated place.
These conditions, however, are difficult to obtain in the more humid
regions, and there moisture-tight containers should be used. If a
small amount of dried product is put in each receptacle, just enough
for one or two meals, it will not be necessary to open a container,
the contents of which cannot be consumed in a short time. If a paper
bag is used the upper part should be twisted into a neck, bent over
and tied tightly with a string. A further precaution is to place the
small bags in a tin container with a tightly fitting cover, such as an
ordinary lard can. All bags should bear a label.

Pears and quinces usually are prepared and dried exactly as are
apples. Pears are attractive when cut lengthwise into halves, with the
stem and calyx removed but the core left in. Or they may be quartered.
If sliced like apples the drying period is shortened.

Peaches usually are dried unpeeled, but they are better if peeled
before drying. The first step in the preparation of peaches is to
split them open to remove the pit. To do this, cut completely round
the peach in the line of the suture with a sharp knife. The cut must
be complete, for tearing of the flesh will make the finished product
less attractive. If the fruit is to be peeled the paring should be
done before it is cut open to remove the pit.

To facilitate the removal of the skin, dip the peaches in a kettle of
boiling water for one and a half minutes; then plunge directly into
cold water, after which the skins can be easily slipped off. After t