Evening capital journal. (Salem, Or.) 1888-1893, 1891-05-18


being unused aud discarded in this
city, for several years and is fitted up
and is now known as the Oregon
House. In regard TO the large dryer
now in operation bv Mr.. Wallace and
Others in this city, it would be hard
TO give a description of it., as they
have been continually changing it
each year since its erection. Suffice
it to say however, that the first year
it was the Alden in every essential
particular. The next year it was
entirely renodeled and the system
Of Mr.. Cozens. of Sau Jose, Cal,
was adopted. Now | will describe
COzen's Dryer. 1t is large concern
and they were drying apricots when
was there. They claimed capa-
city of some thirty tons daily for it.
But you will not wonder at the
capacity, when tell you how it was
done. The fruit was first pitted.
then put in the bleaching boxes and
bleached with sulphur, then put in
the dryer and warmed a little, then
taken out into the back yard where
it was finished i'm the sun. The
dryer proper consists of long dry
ing chamber, about sixty feet long,
sixteen feet wideand seven feet high.
This is made as tight as possible
with seasoned lumber. There is a
partition running lengthwise to
within about seven feet of either
end making two drying chambers
SKI. Th, Sc drying chambers are in
or near the center of the building.
The outside walls of the drying
chambers consist of series of doors
fitting closely, to confine the heated
air. These doors are large enough
to admit a car with sixty-four trays
31x34 feet. There are fourteen OF
| these cars seven on either side, and
they run on iron trucks from the
main building where they are filled,
into the drying chambers and out
into the back yard. There is a close
room in which is situated the fur
naces for generating the hot air. A
fan is used to force the hot air
through the drying chambers and
the current can be changed, to go
into either chamber, passing down
on one side and up on the other, or
reversed. A steam engine is used to
operate the fan. The parts or open
ings, where the hot air and steam es.
capes is right over the passage where
the hot air enters when it is desired
to turn the hot air on one side then
the part in the top of that chamber
is closed, and the other one opened
and vice versa. Defects; the diff
Guilty Of getting an even circulation
of hot air through the entire drying
chamber, as the hot blast passing
through the cold fruit on the first Car,
considerable portion of heat would
be taken up, before passing the sec
ond, and so on to the fourteenth car,
it would be pretty well spent even if
it should ever reach that,it would be
80 loaded with moisture, as TO be
worse than useless. So it becomes
necessary to keep changing the cars,
and changing the trays, which
makes a great deal of work and is
not quite satisfactory, as evinced by
the fact that he is again changing it
the present season.
THE CLARKE DRYER.
This is a home made dryer, of
whichquite number are constructed
in different parts of one state and
Washington and all of this general
form of construction of which can
be mentioned Clarke's of Salem,
of Milwaukee, Cardwells
of West Portland, and Hidden's of
Wash, with others |
could name. 1t consists of long
furnace constructed of brick some 20
Or more feet long, This furnace is
made in the bottom and center of a
cellar or excavation in the ground,
say feet deep, feet wide and "A |
feet long. This is walled with brick |
2 feet above the top of the ground, |
)r feet from the bottom. On this
wall the framework of the dryer
tests. The framework of the dryer
consists of 2x4 scantling or sill, on
,op of each of the brick walls. To
hess are secured at the bottom
or studding, like those
used in building an ordinary house.
These are feet apart on the sides,
md pieces are nailed across from one
'ide to the other, to form support
IN which to slide in the fruit trays
lsed in drying the truit, which are
Ibout 2x3 feet. The whole Is en-
'losed or boxed in with seasoned
umber, and is provided with small
loors to put in and take out the
'ruit. Each door il intended to ac
two trays, and in fact,
he whole of both sides of the dry
ng chamber is composed Of these
mall doors, so that the fruit can be
put in or taken out on both sides of
he drying chamber. Holes are
provided at intervals in the top of
he drying chamber for the escape
Of the steam or moisture.
the difficulty of getting IA
thorough circulation of heat through
,ut dryers, neeessitating a changing