The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1894-07-23


hieb; 70 secure q ssxong current Of bot air
ever the fruit have xooden lifts for is
exit. agso hixh.
@Hese IS ssnFiy the idea given for seeur-
tnx peYfsrs evaporation. u VIII BE nuch
better Il have The fruit cured with hot air
passing over tFAys en- the sEte OF the hos
air ehasAbef than 20 have y directly OYER
( abe f1rs1ace. Il trays are over tie furnace
and are over one another the fruit Slli
sxesEeT Ea the escaping vap0r. while the
other plan secures aEa1Eht OF air that
sweeps over AID under the trays and then
passes entirely away.
sfDr. shn~Tles has wide doors filling the
outside OF the dfier. beyond the space ieis
I for tie escantng Aet alr and steam, ana
shovss the trays into place from the side,
While Carson has doors al the ends and
sh0ves the trays IN ore after the other.
The side doors viii let yon look 81 and
handls any tray shila curing. sAiie the
epd doors WilIssrOts
Ut Is advisable TO grade prunes and get
.othose nearly Of see together on rays,
then the smaller sizes can be taken out as
fast az cured DR.. Sharples has slides that
Chll up the space where there IS no tray,
and 80 saves the heat.
such drter as this can be placed IN
larger bl6iding 70 afford working room.
for itTe9niTee considerable space 70 handle
z the green and dried fruit and 10 house the
fruit IS cut with hot I've solution and well
washed ftsrgards, preparatory TO being
cured.
II found IN Southern Oregon drier
made on HOVE staple plan and more ef.
fsctiTE than most osd-slsne ones This bad
= furnsee. such as describe, and the trays
were over il. ten high, with a trap door on
each side Tor every two trays. There
san1ls6 be eight feet space for hot air be-
tween the hot Rlr pipes and the bottom
trays. to prevent burning the fruit. To
secure draft and equal distribution OF heat
there is u high apex 10 the drier; If siants
up sharply eight or ten feet, and then the
hon air escapes in lite the whole length
Of the dFier Thirty feetl made of standing
up 2x4 scantliag and siding 1t up. say
twenty feet high. TO leave space four
inches wMe-wfdtn of scantIiHg. This Is
calculated 10 insure good draft OF air
through the trays ana equal heat. The
fruit cannot be SO thick on the trays when
the beat passes through them as IL can
when IL passes over them, as provided In
the tlrst plan.
"In either case it Is best 10 dry the fruit
gradually to secure the best results.
Petite prunes can usually be cured inside
Of twenty -four hours, and 80 can most
Italians, but experiments made by Mr..
Bosch last year show that better grade
OF fruit. with more net weight Of product,
IL at an average, I should say that sixteen
TO twenty hours for smaller sizes will be
best. and ordinary Italians. that grade 40
TO 50 10 the pound should require
thirty-six hours. ADD large Silver prunes
that will grade . 10 81 10 the pound re-
qlIires fnrEy-eight hours. Too intense
heat will cause waste. while a moderate
heat Will cure the best fruit and give the
best results.
"My experience, and that of DR.. Card
well has been that such furnace as L
recommend here viii! create heat in album
Cdance-enough 70 burn fruit If not we'll
handled.
& "Mr. Alien. Of Newburg. used drier of
his own devisinR last year that worked yet
diienewssEy, something On the plan OF she
American drier that siants from the fur
mace and carries the heat over the trays in
that manner. / think his plan is a good
one aata can be made TO work well.
III there was inducement to do so plans
OF driers of these three kinds could be
made. by help of a good mechanic, and
furnished AT areasonabse price. III those
VITO intead building this year will address
me | will see what such plans. with de-
tailed description, can be furnished for.
7"d have in this described dFiers that |
have seen in successful operation, and
that feel satisfied will do good and econ
omical work, and that any man of ordin-
airy mechanical turn can build himself, If
THE plans ard specifications are before
hfIa. with perhaps little skilled help.
"Ofcourse he would get the iron work
made. and good mason should lay the
brick of the furnace. bat the wood work
could be simple and plain. In these times
ailmust economic. Ii would be best to
procure complete estimates from good
mechanics.