Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1881-10-07
Eyapora.ed Frui, and Vegetable!


In properly evaporated fruit there is no
loss of pleasant or valuable properties, but an
actual increase of fruit sugar, from the fact
that evaporation is essentially ripening proc
ess, the development of sugar ranging from
10 10 25 per cent in different fruits as deter
mined by chemical analysis. Instead of
retrograde transition awaiting our really un-
surpassed fruits, berries and vegetables at
their full stage of ripening we have in the
use of the evaporation elimination of the
same organic forces, and in few hours the
juices, which heretofore formed and perfect
ed the fruit (but which after this hasten de-
cay) are quickly matured and the maximum
development of sugar secured and the water
evaporated, the change being analogous to
the transition of the grape to the sweeter
raisin, or the acid green apple to ripeness
with corresponding delicacy. The cell struct-
ure remains unbroken and the articles when
placed in the rejuvenating bath of fresh wa
ter return tc their original form, color and
consistency. Thus, few ounces of pun pkin
flour make a sauce or custard at all seasons,
and rarely can an expert distinguish pie or
pudding of evaporated apples from that made
from fresh fruit, by sight or taste The sum
mer squash becomes an all-the- year vegetable
for every climate and market on the globe
large load of pumpkins may be driven in
from the field in the morning, and the next
morning shipped to the antipodes, in bar
rel. The sweet potato which perishes SO rap
idly as to be unknown to most of the markets
of the world is reduced to an imperishable
condition by pneumatic evaporation, and will
soon become a familiar luxury on the tables
and markets of the world, and at all seasons
of the year alike. Its slices, placed in cold
water and brought to a boil for thirty min
utes, are ready for the table or frying pan,
and are in no respect inferior to the original
vegetable. The Northern potato, like the
turnip, improves by evaporation, and for
spring use, for ship stores and for exporta-
ton, leaves its original out of sight, occupies
little room, and is proof against decay.
Sweet corn is rejuVenated If taken strict
ly in the milk and treated before willing, it
will be as tender and sweet at the worlds end
as at the start. Green currants and goose
berries retain their fayorite characteristics of
flavor sealed up in them for travel and time,
Forty pine-apples have been compressed into
a small cake which an infant might hold in
its hand, and afterwards resurrected as 40
pine-apples. The evaporated tomato is a re-
markable product. No successful attempt
has ever before been made to remove the con
dition of fermentation (water) from this fruit.
The pneumatic evaporation reduces the whole
pulp of the tomato TO a condition like that of
the dried fig. A bushel of the fruit after
evaporation is compressed into a solid cube
like plug tobacco, measuring four or five
inches each way. Every pound of this makes
eight quarts of tomatoes in the original state.
Tomatoes may now be raised with advantage,
like SO many other things, whenever there is
an evaporatOr at hand. The manufacture of
evRporated fruit by the individual farmer and
orchardist has popularized the industry, the
future of which it would be difficult even to
anticipate. With an apparatus of universal
adaptation and suited to the wants of the
large or small orchardist and fairly managed,
the business is made both remunerative and
pleasant, Few farm implements can be SO
continuously employed, beginning with the
early summer berries, vegetables and fruits
extending its usefulness through the winter
upon the fall crops, the daily wasting pro-
ducts of the farm suggesting its use and in
eulcating the maxim, ut is not what we
make, but what we save, that accumulates
wealth. NJ. H. Bennett IN Rural NJ Yorker.