New-York tribune., 1870-10-21

Charles Alden of NeWburgh, n. Y, has been
for ten twelve years known the eadiug inventor in
all methods of preserving Juicy substances of food by
moving the water of the fruits leaving only the solid
portions. He Of great to the army in war by
devisng methods Of supplying vegetables and fruits to
the camps in form that could be transported great
distances and kept long time. Within year he has
perfected process which must prove Of very great i'm
portance in all fruit growing sections that not in
direct and easy communication with great cities.
building and apparatus has been fitted up the farm Of
Alexander Palmer, NewMedina in Ulster County, and
visited and carefully examined by party of New
York gentlemen who propose TO engage IN the manufac
ture Of the apparatus and in the sale of the fruit and
vegetables produced by it, and whose card may be found
In another column. We found building about C0x3O
two stories high and costing $500 900 Under
shed at end is boiler such as il used TO make
steam for II horse power engine II consumes about
when 100 bushels OF fruit are dTed The most OF the
steam Is taken by 2inch pipe into the building
where passes into very long coil of inch tube such as
IS used in warming houses by steam There are 5000 feet
Of tube in this coil, and IL is inclosed in box or
fnSsr anather PPS pipe from n'i the boiler taxes part
OF the steam TO small engine Of two or thIee-horse
current of fresh air to the coil which Immediately be-
heated TO about 17Oo 1902 and at this tempera
teal 10 feet high and 5x5 feet in dimensions II is fur
nished with four endless chains that by crank and
ratchet wheel move inward and down the kiln. At in
tervas of from six to twelve inches these chains
brackets hinges that swing out the chain moves
made with light frame around network Of timed
wire, ON which the fruit is laid. One bu;hel can he
on the chains at the top of the kiln. Then
revolution of the crank lowers it six inches and another
of brackets to receive the next sieve, and
the seves travelling the whole distance down the
kiln at stages of six inches at time With the force
at work tray of pared and sliced apples is made
ready every nine minutes. The temperature az the
lower end or t+ KIN, %ne 'ne ar E Just Oh @ ,ne coll Is
the apples the heat about 1902 Thus from 500
TO COO OF heat are absorbed in carrying oil the moisture
"a
hgh with Onebushel drers at intervals OF six inches, is
dcor in AT the hue Kiln and n0 take out seye
of fruit often is added at the top that is every
nine minutes A bushel gives about ten pounds of the
evapOrated fruit Tomatoes yield four pounds TO the
County can be bought al 80 cents bushel, are handled
At night. all the and skins and the windfals and
bruised apples which are bought at 20 cents are sliced
by machinery, and placed in the kiln These taken
10 New-York, and converted into apple jelly of fine
quality, and apple marmelade Being de-hydrated 40
rapidly and after being pared the apples do not
become discolored, but out very white aud cean
and, after being soaked the slices look and taste like
which any one would say was composed Of fresh apples
from the barrel On account of the radity Of the oer
handled in this way does not become acid pie can he
made with far less sugar than is used ON fruit prepared
IN the old way The evaporation begins before the fer
Inenting process has time to start
With boiler such as Mr. Palmer has. steam can be
AT present he has two klns. running apples the
other on tomatoes. He handles 100 bushels of fruit
day. giving 20 TO 80 for apples and 35 for tomatoes The
process costs about az much the fruit Thus, 30 for
the apples 80 for dryingGO cents. For this outlay he
gets 10 pounds Of fruit worth Is cents pound,
~ 50 deduct cost 6O cents, leaves 90 cents profit,
without reckoning the income from Jelly and marnelade
The expense of the building may be from $500 TO 1000
Boiler, engine and coils about 5000: the chains
lumber and labor for the kns, say 81 about 5000
for dryhouse, ready Tor work BY using a portable
farm boiler and engine, and a standing.
the cost may bc lowered to than S5OO Such an esab
lishment can begin in the Summer berries, continue
on peaches and tomatoes and run apples I'LL Christ
mas In the South the sweet-p0tatO and the fg ight
make such house profitable than in an apple cOun
Try Mr. Alden gives the following statement showing !
now he can evapOrate bushel of apples for little less
than 30 cents
Cost OF labor, and expense OF preparing and eyap-
Grating the water from 600 bushels apples per week in
one Of Alden's Fruit EyapOratOrs: -
~ gt 70 core hce, and put sul take Of the fruit
one engineer and
rent ana interest.