The Delta independent., 1912-10-04
THE ART OF DRYING FRUIT

The drying of apples is very sim
generally adopted here in the west
for the utilization of Gull fruit and
one or two evaporators have been in
stalled in Colorado this year The
best fruit is peeled cored and put on
trays. An experienced operator with
a hand machine will pare fifty bushels
a day If the fruit is not too small 1t
is usually exposed then to the fumes
of sulphur for few minutes to bleach
it, or keep it from turning dark 1t
is important that it be bleached as
soon as possible after pairing and slic-
ing. A simple form of bleacher is a
tight compartment with cleats to ac-
commodate number of trays at a
time, at the bottom of which pan of
sulphur is burned The fruit should
not come nearer than two feet to the
sulphur. Trays with wooden stats are
preferable as galvanized wire is af-
fected by sulphur fumes If the fruit
is handled in bulk box with series
of inclined planes placed one above the
other and sloping in opposite directions
is used.
The fruit is thrown in at the top and
slides down these planes. exposed con-
stantly to the fumes of sulphur and
collects at the bottom whence it is re-
moved from time to time. Care must
4 ha fhot
not absorbed by the fruit, condition
forbidden by law. The time required
for sulphuring is variously estimated
at from twenty minutes to an hour and
half. depending on the amount of
sulphur used. Ten pounds of sulphur
to ton of fruit is perhaps good esti-
mate of the amount required. Slicing
usually follows, but may precede the
bleaching. Slices are cut a quarter of
an inch thick and whenever possible
should be at right angles to the hole
whence the core was removed. The
proportion of rings govern the grad
ing of the fruit to a considerable ex-
tent
In kiln evaporators the fruit is
spread some eight inches deep. This
is, of course, impossible when trays
are used. The general practice in
regular evaporators is to start the
fruit at, $50 degrees. finishing at 125
degrees. In prune dryers this is nee
essarily deversed and a higher tenn
perature is frequently maintained. In
klins the fruit is turned from time
to time to prevent it from sticking to
the Stats. When one lot has been re-
moved, the floor is treated with tai.
low to prevent sticking. A good kiln
usually dries lot of fruit In 10 to IA
hours; in prune dryers twenty
four hours is the most comon period
for drying. The fruit should dry until
there is little or no visible moist
ure on the surface A test sometimes
employed is the squeezing together of
number of slices in the hand Prop
erly dried slices will separate at
once upon being released. After it is
taken from the dryer the fruit should
be allowed to sweat on a clean flor
and turned over from time to time.
This makes the fruit more uniform as
to moisture.
Most of the dried apples are sold in
sacks. II one is drying on a large
scale, however, it will be found advan-
tageous to pack in an attractive man
ner in twenty-five and fifty pound
boxes or in one pound cartons as some
large operators do A bushel of green
apples will produce from eight TO
twelve pounds of dried fruit. the
amount varying with the method of
drying and the variety used The
Winesap, Rome Beauty, Pearmain,
and Northern Spy are generally con-
sidered good apples for drying.
Opinions as to the Ben Dayis vary.
Summer apples in general lack the
firmness required in a good drying ap.
pie. although the Duchess of Olden-
burg is considered good Though it is
reasonable to suppose good eating
apple will make the best dried apple
at present the market does not dis
criminate.
THE FUSARiUM OR LEAF