The Portland daily press., 1874-10-02
TERMS $500 PER ANNUM IN ADVANCE.

two feet deep Il mean take out the dirt the
same as in digging out cellar), running the
length OF the building back into the slope.
we VIII Call the lower end of the building or
lower part OF the slope the front end, and the
opposite the rear end. Wallup with stone or
brick, say wall twelve inches at the bottom,
hive inches at the top and three inches above
the surface at the rear end; this will bring
the front end about fifteen inches above the
surface, and the foundation left level. Build
q furnace in the centre of the outside Of the
front end, twelve inches high, sixteen inches
wide, four feet long, which is laid in with the
foundation wall. An eight inch pipe is walled
firmly in the end of this furnace, and run
through the building, and fifteen or eighteen
inches outside the rear end; this is called the
heating pipe; to the end OF this a.tacn an
upright of six-inch pipe for smoke stack.
and it should extend two feet above the top
OF the building; about two feet from the heat
ing pipe place regulator in the smoke stack
(same as in common stove pipe, called dam
peri, as this is essential to regulate the draft
and heat.
Now we have the foundation, heater, and
oke stack, next is the building. For sills,
use four by four scaltling laid on the walls in
green mortar; Stats two by four: side up and
down with matched lumber six feet high.
hoof, quarter pitch, same material and batten
tilator, ten by fourteen inches, so arranged as
to open either side or all sides, or close them
at pleasure, as the condition of the fruit may
require. Divide the building lengthwise into
three compartments of four feet each; nail
one-lnch Stats across, two inches apart for the
fruit drawers to slide on, commencing the
lower drawer two feet above the sill, max
ing eight drawers in each compartment,
or twenty-four drawers in the whole length.
Make drawers to fit and 10 reach half way
across the kiln, making twenty-four drawers
on each side; the drawers should be made
with the rim two inches wide standing on
the edge: use common laths dressed for the
bottom, leaving an open space between the
laths. Make separate doors for each COM
partment, so as not to open any more space
in examining than is absolutely necessary.
In the front end over the furnace, and two
and one-half or three feet above it, place a
window light four inches by eight, and ar
range on the outside to darken it; on the in
side hang the thermometer so as to tell at a
glance the heat without opening the kiln.
Should the heat he too great, open the draft
in the ventilator ON the roof. and small
draft on each side over the sill, and in a
few moments you will have the proper tenn
perature. Never place vertiators on the
sides or ends of the building if you wish
your fruit to dry even and of a uniform
COLOR The above is the size and plan of my
kiln, which has capacity of thirty bushels,
dries rapidly and leaves all of uniform
color. The size could be varied, larger or
smaller. /, however, consider this size
sufficient for most of our orchards. Six by
eight feet and same height will make a yery
good size for even quite large orchard. i
will try soon to give you my method Of dry
ing apples, peaches, and grapes.-H. Esh-
bdugh, In RurdI World.