19*3 American Horticultural Society. 



how it becomes a direct aid to the horticulturist in saving his otherwise 

 perishable products and wasted labor, encouraging him to renewed industry 

 by the stimulus of an increased protit rescued from the waste which he has 

 formerly suffered and could not prevent. 



The details of the process and the claims made for any of the machines or 

 apparatus of different patentees or manufacturers employed in the art, this 

 is not the proper place or time to set forth, and I will only give a few of the 

 main points to serve as guides or axioms to such as may hereafter embark 

 in the business, or to such as have not succeeded in producing the quantity 

 or quality which their interest and their ambition may have led them to 

 hope for. 



First. Heat sufficient to coagulate the albumen and to destroy the diastase 

 ■or saccharine ferment of the fruit, thus giving increased value to the pro- 

 duct by removing or destroying its inherent tendency to change or decay. 



Second. Enough heat to assist in changing starch to grape sugar and con- 

 tinued long enough to evaporate the surplus water not required in the 

 ■change. 



Third. Sufficiently rapid circulation of air to prevent cooking or scorching 

 of the fruit at the temperature required to produce the necessary chemical 

 changes, and to carry off the surplus moisture before it is deposited again 

 in other fruit in cooler parts of the evaporator. 



If your evaporated fruit is too dark colored, or too white ; if it is too dry 

 and brittle, or too damp and slippery; if it becomes sour and moldy, and 

 does not keep well in damp, warm weather, and if the weight of the pro- 

 duct is not from one to four pounds greater than can be obtained from the 

 same fruit by sun drying, you may be very certain that you have not sup- 

 plied the proper conditions in a proper manner, and the fault may lie in 

 the machinery you use, or in wrong management of the best evaporators 

 that are made. 



With a proper understanding of all the requisite conditions and a thor- 

 ough belief that drying is not true evaporation very few will fail of success, and 

 without such an understanding no one had better begin until he has ac 

 quired at least the rudiments of the trade. 



CELERY GROWING FOR THE AMATEUR. 



BY RT'FIIS W. SMITH, OK NEW JERSEY. 



We are all aware that there are many who after attempting unsuccessfully 

 the culture of this most esculent vegetable have afterward given it up, con- 

 sidering it too delicate a plant to thrive with them. This error, I think, is 

 often owing to only partially comprehending the nature and requirements 

 of celery, as it is a hardy, vigorous plant when grown undorstandingly. Cel- 

 ery, we learn, is found growing in a native state in different parts of the 



