Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-12-28
ETAPORATED FRrIT.
The New Process which super~edes Dry
Jag and Keeps the Flavor of the Fruit. |

The New Process which super-edes Dry
iag and Keeps the Flavor of the Fruit.
Evaporated fruit today, says the New
York Mai and Express, is entirely differ
en-, from the dried fruit Of dozen years
ago Who doesn't remember the shriveled,
dark -colored, wedges shaped pieces Of apple
ami peach that we're sold by the family
grover They possessed the tenacitv Of
-nIe leather and were uninviting 10 look
and sr,el Before they could be used in
the hu,le made pies they required to be
holiel aud stewed for hours at time The
preparation of the dried fruits of those
lays was primitive. Farmers wives and
iaughter, pared and sliced the apple by
hSjd aud placed them on wooden trays,
which were set out in the sun 1t took
days to dry the fruit, and exposure to
.howers and the night air had to be avoid
ai or the lot would be spoiled The advent
cd! steam evaporators and scientific methods
has wrought a great change in the bust
n-.@. Large cooperating establishments
have been put up, thousands Of men given
EMPLOYMENT, and prosperous industry
"r-ated. The superiority Of the evaporat-
aG 5r,dt- To the sun dried article has caused
au immense demand for them, aud aside
iruu tba consumption in this country, large
amunHt, are shipped abroad The new
Processes unv in use produce fruit that re-
aims much Of il. original color. and that is
a- palatahle as though it we're in its fresh
and natural condition
large proportion Of the evaporated
fruit that is consumed in this city and ex-
ported is produced in the western part of
this state Within radiu. Of 80 miles of
Rochester there are 500 eyaporators,
from the small farmhouse apparatus. with
a capacity Of - bushels per day, to the
large steam evaporator, drying from 800
To 1000 bushels Of apples every ~ hours.
These evaporators employ over 10000
hands during the fall and early winter
month, Large quantities Of apples of a
quality that was formerly wasted are util-
lied, and the profits Of fruit raising large
y increased The great care and scrupu-
lous cleanliness observed. and the excel
lent quality Of the fruit used, have made
the New York evaporated apples famous,
ani enabled them to command good prices
The product in the state is now estimated
% 30, 600, 900 pounds, worth at first cost
about - 00O00O In order to produce this
quantity Of dried fruit no less than 5000,
600 nu,hels Of apples are required, and 10,
OO0 tons oi coal consumed A constant at
Tendance, night and day, of an army of
men, women and children numbering 30,
600 IS necessary The process of evapora-
tioA eliminates 22j, 900 tons of water, re
ducing the green fruit to about one eighth
Of It's original weight, each 100 pounds
yielding when properly evaporated, 12
pounds Of fruit.
Tho fruit is packed in boxes holding Sc
POUNDS each, and is shipped to all parts of
the world Aside from the fact that the
evaporated apple can be transported to any
cliuie without deterioration, the advantage
in the cost Of freight is great A case of
She concentrated product costs thirty cents
for transportation to Liverpool in the
green stats, the 81 bushels required to pro
duce the 30 pounds would cost 81 %, and
in the canned state the cost would be 50 10.
The principal consuming countries abroad
are Germany, England, France, Belgium,
Holland, Scotland. There is also a grow
ing demand for the apples in the Austral-
ian and West African trade. During 1887
there were shipped to France 5000 bar
rels Of chopped apples These were dried
without being pared or cored, and were
used for the production Of cider and cheap
wines. The total exports of evaporated
apples now amount to 1000, 600 pounds