The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1882-07-27
Farm and Home.
Fruit Evaporation.

HeHGS III Guc line Vi preserving iOOu
there is none which promises to add
more to the revenue of the farmer
and gardener than the evaporation
of fruit. All of us can remember
what a laborious, unsatisfactory and
improbable. process, drying apples,
pumpkins and berries used to be
what hard work it involved, and in
what conglomeration of dirt and
spoilt fruit it resulted. 1t was, at
best a bad job, and the best that
could be said in its favor was that
it furnished an excuse for an occa-
sional paring-bee, and a poor sub
stitute for green fruit in a season
when nothing better could be had
Nobody ever got fifty cents a day
drying apples or pumpkins to sell,
and nobody ever bought them who,
in our judgment, didn't get the
worst of the bargain. But tho in
vention of evaporators, by the help
of which fruits of nearly all kinds
are in a few hours put into a condi-
ton in which they will keep for
months and retain Ill their original
eXcellences, has worked a revolu-
ton in fruit preservation, and only
made it practicable to save a great
many farm products which formerly
went to waste, but put them within
the reach Ofnearly everybody at all
seasons of the year.
Of tho hanafitO IF +I;c NOW ,,,.,,
cess, j. G. Bennett says in an inter
teresting paper, in the Rural New
Yorker:
In properly evapOrated fruit
there is no loss of pleasant or valu
able properties, but an actual in
crease of fruit sugar, from the fact
that evaporation is essentially a ri
pening process, the development OF
sugar ranging from 10 to 25 per
cent, in different fruits, as deter
mined by chemical analysis. Instead
of IL retrograde transition awaiting
our really unsurpassed fruits, Der
ries and vegetables at their full
stage of ripening, we have in the use
of the evaporation elimination of
the same organic forces, and in a
few hours the juices, which hereto
fore formed and perfected the fruit
(but which after this hasten decay, J
are quick matured, and the maxi
mum development of sugar secured
and the water evaporated, the
change being analogous TO the tran
al 70 he
raisin or the acid green apple to
ripeness, with corresponding deli
cacy. The cell structure remains
and the articles when
placed in the juvenating bath of
fresh water return to their original
form, color and consistency. Thus,
a few ounces Of pumpkin -four make
sauce or custard at all seasons, and
rarel Y can any one distinguish pie
Or pudding of evaporated apples
Il ON that made from fresh fruit by
sight or taste. The summer SQUASH
becomes an all-the-year vegetable
or every climate and market on
,he globe. A large load of pump
<ins may be driven in from the
ield in the morning, and the next
morning shipped to the antipOdes
n barrel. The sweet potatoe
which perishcs so rapidly as to be
Unknown to most of the markets of |
he world, is reduced to an imper-
shable condition by pneumatic |
evaporation, and will soon become |
familiar luxury on the tables and |
larkets of the world and at all sea
ons of the year alike. Its slices,
laced in cold water and brought to
boil for thirty minutes, are ready
Or the table or frying pan, and are
4 no respect inferior to the origi-
al vegetable. The northern pata-
,, like the turnip, improves by
v aporatiOn, and for spring use, for
hip stores and for expectation,
.aves its original out of sight, Oc-
upies little room, and is proof
gainst decay.
Sweet corn is rejuvenated II ia
en- strictly in the milk and treated
efore willing, it will be as tender
nd sweet at the worlds end as the
TART. Green currants and goose
erries retain their favOrite char
cteristics of flavor sealed in them
II travel and time. Forty pine
pples have been compressed into
small cake which an infant might
old in its hand, and afterward res
rrected as 40 pineapples. The
1apOrated tomato is a remarkable
IOduct. No successful attempt
as ever been made to remove the
)ndition of fermentation (water) ,
ON this fruit. The pneumatic
'aporator reduces the whole pulp
the tomato to a condition like
at of the dried fig. A bushel of
e fruit after evaporation is com
'essed into solid cube like plug
bacco, measuring four or five
ches each way. Every pound of
makes eight quarts of tomatoes
the original state. Tomatoes
ay now be raised with advantage, \
re so many other things, whenev-
there is an eYaperator ut hand.
lie manufacture of evaporated
lit by the individual farmer and L
chardist has pOpularized the in
stry the future of which it would
difficult even to anticipate. r
it'll an apparatus of universal =
agitation and suited to the wants
the large or small orchardist and
rly managed, the business is
de both .. remunerative and
,asant. Few farm implements
be so continuously employed, I
ginning with early summer Der -
$, vegetables and fruits, extend o.
: its usefulness through the win
upon the fall crops, the daily n
sting products of the farm sug- .
sting its use and intoxicating the
Kim, at is not what we make
! L II