The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1876-07-06
THE FARM.
Utilizing Fruit-The New Pro
cess of Bvaporation-One Thou
sand Bushels Preserved in
Twenty-Four Hours.

Twenty-Four Hours.
The Wilmington (Delaware) CONNER
cjal says the great increase in fruit-grOw-
ing in Delaware, which was thought by
many would outreach the demand,
seems not only to result IN the opening
of new avenues of transportation to
new markets, but improved methods
If condensation and preserving at
home, so that the poorest family in the
land can have fresh fruit the whole
year round at a less cost than is now
paid for the commonest article of food
The new process of preserving fruit and
vegetables by evaporation, though In its
infancy, has developed sufficiently to
show that great re- olution is to be
effected in housekeeping.
One of the reporters of the CONNER
oial being in Middletown recently, call~
ed on the firm of Jackson, Pyle q Cox,
who have just put in opperation IN that
town Une of those establishments for
preserving fruit by evaporation The
principal machinery is steam-engine
and what Is called an evaporater. The
latter is made of wood, being about five
feet square and fifteen feet high.
On the outside Of the evapOTator are
four endless chains Zone at each cOrner)
which pass up the outside and into the
top of the eVaporator. Upon these
chains are loose bearers, nine inches
apart, which, after entering the evap
crater, becomes supporters to wire hur-
dies, upon which the fruit has been
placed.
The hurdles are made FIVE feet square,
and being put in the evaporation niue
inches apart, about twenty are required
to fill it.
In the bottom of the evaporator is
coil of 1900 feet of iron pipe, which is
heated by steam from the boiler of the
engine, the temperature at the bottom
being $50 dgrees. A fan is so arranged
thai the hot air is tempered by a blast
Of cold air The fruit is all put into
the eVaporator at tn e top and taken out
at the bottom, with the watery matter
entirely extracted and the sugar and
the nutritious elem ents not only pre-
served but increased, when compared
with its raw condition. The hurdles
resting upon the endless chains are low
cred by means of crank, which regu-
latos the fruit according to the capacity
and temperament of the evaporator.
After the fruit is taken from the hur-
dies, it is placed in paper boxes, gener-
ally two pound boxes, and sent to
market
One bushel of tomatoes makes four
pounds after having gone through the
process. These four pounds are said to
equal twelve quart air-tight cans of the
same fruit costing one half the price
now paid for canned tomatoes
OF 10
to the bushel is greater and varies &C
cording to the quantity of liquid In the
fruit, which has all to be evapOrated.
OF peaches the proportion of pre-
served fuit to the bushel is said to be
from eight to ten pounds, sold at half
the price for canned fruit.
We were shown several varieties of
fruit which had been put through this
new process, which were quite palatable
without cooking, from the fact that all
the watery substances bad been eztir-
pated, and the sugar, starch and other
nutritious elements had not only been
preserved. but increased in quantity and
quality. Tomatoes, peaches and apples,
are sliced by machinery for that pur-
pose, and after having gone through the
evaporation, appear like waters. These
waters or slices are placed loosely into Gu
bicel shaped paper boxes, two pounds to
box. The fruit when taken to be used
for culinary purposes, and soaked in
water, will resume its original proper
tions, the two pounds (of tomatoes
making bushel of fruit. Experiment.
ing upon this new process, Mr.. Pyle,
one of the firm, sent to LipPincott' s
hotel, two pounds of blackberri es,
which were made into pies, and served
forty five persons for dessert not
more than half the usual quantity of
sugar being required. Amongst those
who partook of these pies was J. B.
Fennimore and other prominent and re-
liable citizens of Middletown, who un,
hesitatingly pronounced them the bes
blackberry pies they had ever eaten.
1t is believed that the experiment
with peaches Will EroVe eqqally as sat
isfactory, and the firm is now engaged
in preserving that delicious fruit.
The entire establishment, when under
full operation, will require force OF
about twenty hands, principally young
ladies', and will preserve 500 bushels OF
peaches per day, or 1000 bushels if run
day and night. Mr.. jackson informs
Us that there is no necessity for more
than two idle months in the year as by
this process not only fruit, but corn and
all kinds of vegetables, as we'll as fish,
meats, oysters, and clans, can be pre-
serTed