Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1889-03-12
EvAPORATED FRUIT.
The New Process which Is Everywhs
SupersedinE Driving.

The New Process which Is Everywhsrs
Superscding Drying.
Evaporated fruit is to-day entirely
different from the dried fruit of "a doz-
en- years ago. Who doesn't remember
the shriveled, dark-colored, wedge
shaped pieces OF apple and peach that
were sold by the family grocerP They
possessed the tcnacity of sole-leather
and were uninviting 20 look and smell
Before they could be used in the home
made pies they required to be boiled
and stewed for hours ut time. The
preparation of dried fruits OF those
days was primitive. Farmers wives
and daughters pared and sliced the
apples by hand and placed them on
wooden trays. which were set out in
the sun. 1t took days to dry the fruit,
and exposure To showers and the night
air had 10 be avoided or the lot would
be spoiled. The advent Of steam evap-
orators and scientific methods has
wrought great change in tho bust
ness Large cooperating establish
ments have been put up. thousands of
men given employment and prosper
N~e' 'fsNHT's 'ftabfNs lN
OF the evaporated fruits to the sun
dried article has caused an immense
demand for them, and aside from the
consumption in this country, large
amounts are shipped abroad. The new
processes now III use produce fruit
that retains much of it's original color,
and that il as palatable AS though IL
were in its fresh and natural condi-
ton.
A large proportion of the evaporated
fruit that Is consumed in this city and
exported is produced In the western
part OF this State. Within n radius OF
forty miles of Rochester there are =
900 eTaporators, from the small farm
house apparatus, with capacity OF
% bushels per day, to the large steam
evaporators drying from 500 to ! 600
bushels OF apples every twenty-four
hours. These evaporators employ
over $4,000 hands during the fall and
early winter months. Large quantities
of apples OF n quality that was former
~ wasted are utilized. and the profits
OF fruit raising largely increased. The
great care and scrupulous cleanliness
observed, and the excellent quality OF
the fruit used, hasa made the New
York evaporated apples famous, and
enabled them TO command good prices
The product in the State Is now esti-
mated at $4,000, 900 pounds. worth at
first cost about s., 600. 600. in order
to produce this quantity OF dried fruit
no less than 5000. 900 bushels ofapples
are required. and Is, 900 tons OF coal
consumed, A constant attendance.
night and day. of an army of men.
women and children, numbering 80
0eo, Is necessary. The process of
evaporation eliminates 225. 600 tons of
water. reducing the green fruit to
about one-eighth Of its original weight.
each 100 pounds yielding. when prop
erly evaporated. IL pounds of fruit.
The fruit Is packed in boxes holding
90 pounds each, aud is shipped to all
parts Of the world. Aside from the
fact that the evaporated apple can be
transported To any cline without de-
terioration. the advantage in the cost
OF freight Is great. 4 case OF concen-
trated product costs 80 cents for
transportation 10 Liverpool; in the
green state. the 81 bushels required TO
produce the 5opounds would cost g.. 20.
and In the canned state the cost would
ee 81. 10. The principal consuming
countries abroad aro Germany, En-
gland, France. Belgium. Holland and
Scotland. There is also IA growing de-
mand for the apples In tho Australian
ana West African trade. Daring 1887
there was shipped TO France $4,000
barrels OF chopped apples, These
were dried without being pared or
coned, and were used for the prodne-
ton OF cider and cheap wines. The to-
tai exports OF eVaporated apples now
amount to 100000 pounds per annum.
~ J. Aidsf and Express.