New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1855-09-26

form Of larze brick chimney with drawers in three
sto'es Of the building that operated very well il dry
ing fruit green corn, beans, oSre, and othe' vesets-
Oee, but the mistake IN is form ,on that Il was
not open at the top 10 create draugh and c.rry of
the moisture. II such chimney were very tall With
the heat in at the bottom 10 leat the air drs
in from outside, hink fruit would dry very rapidly
Any and every farmer csn hsve one of ths,e drying
ues and where fuel ia cheap and fruit pleaty, have
10 doubt tGt the profit would be very irse. Il is
worth Try ing. There IL another plan Of building dry
ing chimney that may be effsctual than one with
an open top, and that is the plan adopted in sone
boundaries 10 dry the wet clsywork Of cores used IN
casting There the current Of heated air introduced at
the top and draws downward and escapes at the bottom
But after all do not think thst we have arrived a.
the true way Of drying fruit. have full faith ID be-
leve that the time viii come when fruit will be made
into pulp and freed from skins an1 cores and seeds
by machinery, and the water evaporated by heat,
somewhat upon the same plan il ia now from pulp OF
rags 10 make paper. What want is an iuven
ton TO facilitate this purpose That it can be done
know, for il is done In rude way at the West IL an
article called peach leather, or, a. the Chairman
suggests as better name we will call il peach mar
malade. Peaches are pulped and spread upon plstes
or lin platters, and dried in the or slow oven.
A LADY suggested that tomatoes may be dried in
the same way.
Yes. that fact, and though not quite good as
fresh from the vines they are excellent food for Vim
ter and il is the cheapest method of preserving to-
niatoes. Let me observe that tomatoes make e1csl-
lent sweetmeats, cooked with sugar ike any other
fruit.
Pumpkin Meal is gu article made by the Shakers
and soid in his market 10 limited extent. The pro-
cess ought TO be better known and more widely ap-
piled. And if 20 juicy fruit pumpkins csn be
dried and ground into meal, ! wait to know why
apples cannot be treated il the way. want the
ladies here TO try the experiment Of preserving few
sugared peaches, lust TO soc what delicious food they
can make. Take npe mellow peaches and pair aud
cut in halves OF quarters and lay them upon plates
and sprinkle with powdered sugar, about es much as
you would to eat, and dry them in slow oven or hot
tun, taking care not 10 cook the fruit. II you IKE
you may pulp very mellow peaches, by squeezing in
the hands ard spread the pulp upon plates or dishes
ard sprinkle with sugar, and dry. 1t will be found
delicious.
ain glad the ladies take an interest in this fruit
question. / thought they would when l proposed 1t
for discussion. hope it will be continued until there
is spirit aroused among fruit growers not TO be fruit
wasteIs.
a gentleman present said that he bad preserved
tomatoes very cheaply by pulping them aud spresd-
ing the pulp 10 dry upon oiled paper.
We hope every one who hss any good plan for pre-
serving fuits aud vegetables either in natural or Ar
tcIal state will communicate it to the Club or make
it more extensively known among fruit growers and
Consumers,