The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1884-02-23
Evaporated Fruit.

otusly whacking the head of barrel
INTO place. boxes of shrveled peaches
nicely arranged in rows with tho mink
sockess where the peach pits once were.
FOR the preparation of green fruits and
vegetables Tor the housekeeper's ,1se in
winter millions of dollars have been in
vested in this country in the mast few
dried apples.h
Glow sO?''
=, The Yankees couldn't live through
tne winter without dried-apple pies and
pumpkin pies. In the fall they pared
me apples. cut them into quarters.
strung them on long, stout strings with
the ald OF a darning-needle, and deco
rated the Kitchen ceiling with festoons of
the lruit. In winter, when the house
keeper wanted to make a batch or pies.
She cut off yard or two of this drapery.
Some smart Yankee several wears aeo
invented machine to dry any fruit or
vegetable by wholesale. They were
named evaporators, and were first used
IN New York and New jersey, and their
principal use is now in those States.
Southern and Western farmers, how
ever, are beginning to understand the
advantages of using them. There are
probably scores of evaporators manu-
tactured. Some may be put into any
Clubhouse that is two stories high, while
others require separate building for
the purpose. Individual farmers usually
ma room in some shed or 'lean-to,' to
avoid expenditure in building for the
purpose. The space required is only
Twelve or fifteen feet square of flooring
or even less than that.
1.-The various kinds of evaporators,"
the dealer continued, ''are alike in this:
AT the bottom is q furnace for coal or
for wood, and over the furnace is a
high, harrow inclosed superstructure,
which looks like fat wooden chimney
sticking ont through the roof Inside
OF this chimney the evaporation is car
ried on by very different processes in
different machines. Some of the NH
chimes may be taken down and put up
again with ease. These were made to
be rented to farmers at o few dollars q
day. Most of the evaporators are tall
enough TO run up through the roof of
the building. A popular machine has
n. the top of the structure and inside of
it a wheel, and at the bottom another
wheel Around these wheels pass end
less chains, carrying at intervals of
few inches broad trays or racks on
which the green fruit is placed. AS the
trays revolve they remain horizontal
The operator stands at an opening on
the side of the evaporation on the first
floor above the heater, and as he takes
out a tray of evaporated fruit which
comes down to him in the revolution
of the endless chain of racks, he inserts
in its place tray containing fresh
fruit, then gives the apparatus pull
downward, bringing the next tray
above, when the operation is repeated.
Trays with the fresh fruit descend, pass
around into the opposite side of the
evaporation, up to the top, over to the
operators side again, and downward
to his hand. Ii the machine is handled
skillfully the fruit will be ready to be
taken out after making one revolution.
Failure is liable to result from drying
the fruit so that it is chippy and taste
less on the one hand, or so moist as to
become quickly heated and widowed
on the other hand. To prevent this,
and to enable the operator to know the
exact condition of the fruit at any
stage OF the process, glass windows are
set in the sides of the evaporation, and
the rate of speed may be regulated at
will. Through the center of the trunk
is a partition dividing the space intotwo
flues, and n damper enables the opera
tor to throw heat into either or both OF
these sections.
Each of the evaporators is built to
carry out different theory of preserv-
ing fruit. The object aimed at is tc
produce an article which may be trans
ported to foreign shores and be kept fol
wears, while it retains as much as pos
sible its original characteristic flavor
and sugary taste. The inventor OF thu
machine Just described asserts that the
green fruit should be heated immedi
ately to as great q degree of heat as i
will bear without perceptibly changing
its color. Hot air will not penetrate
and scald the fruit, he says, as mois
air can. AS the fruit rises gradual.
through the hottest fiue the heated al
and vapor passes off at the top. While
rising, the heat on the outside of thu
fruit is dilfused through it, and Will
descending the other ilue to the oper
ator il receives its last heating, and i
removed. Another inventor argue'
that fruit should be first sub ,ected to
humid atmosphere to soften it, and thel
gradually dried by increasing the heat
In this inventors machine the fruit
put in at the top, on trays, and take
out at the bottom. Another invento
exactly reverses the process, and it is
popular process, too. AS the fruit get
to the top of the shaft it is believe
that it AFFORDS flavor from the hot odol
laden atmosphere constantly rising
Still another inventor passes the frui
through horizontal trunk having,