THE ANNUAL MEETING. 169 



after deducting all expense of drying, which really was nothiig comparatively 

 except interest on cost of drier and knotty wood. It was really a play spell 

 for us in the evening to see how quickly we could fill that drier, and far more 

 pleasant than sorting over apples every few days all winter. 



One bushel of apples will make five pounds of good evaporated fruit, worth 

 10 cents per pound, and will sell for that when sun and kitchen dried apples 

 are slow at 3 to 3^ cents. The fruit which I have here was bleached by plac- 

 ing on the hot stove in the drier a small piece of roll sulphur, when the apples 

 were first put in, and closing the ventilation for a minute or two. 



I will make the following as requisites of what I think necessary in a good 

 drier : 



First, It should be located inside of another building where it will not be 

 subject to the changes of temperature outside, or the winds. 



Second, It should admit a stove which will take in large wood, which will 

 keep up a steady and uniform heat. 



Third, The pipe from the stove should pass into a chimney with a good 

 draft, or be extended high enough to avoid any danger of smoke being blown 

 hack into the drier by an adverse wind. 



Fourth, It should be made of ceiling or good, matched flooring, not much, 

 if any, less than one inch thick, and be provided with a door or double doors 

 on one side, which can be closed tightly. 



Fifth, It should be tall enough to cause a good current of air up through 

 the drier and out the ventilators. 



Sixth, The lower tray should be not less than 24 inches from top of the 

 stove, so as to avoid any danger of scorching the fruit, which it will do if the 

 fruit is nearly done and fire too hot. 



Seventh, The trays should be at least three inches apart, and have a space of 

 two inches in front of one tray and at the back of the next, and so on alter- 

 nately, which gives a current of hot air back and forth as it ascends, thus 

 carrying with it the vapor ; and further, the hot air when in rapid motion is 

 not so likely to scald or scorch as if the transit were slower. 



Eighth, There should be a small space near the bottom of the stove, admit- 

 ting cool air, which will become heated before passing up through the drier. I 

 think this might be effected by raising the drier, say a half-inch from the 

 floor or grounds upon which it was placed. 



Ninth, It should be so constructed as to avoid the least possible danger of 

 taking fire. 



C. U. Coryell, of Jonesville, spoke of a method of utilizing apples pursued 

 in his vicinity in the making of an excellent quality of apple jelly. Herring 

 & Son, of Allen's, make this jelly at fifty cents per gallon. The apples are 

 thoroughly washed, and one-third sweet ones mixed with the acid apples. The 

 jelly at first did not sell well on account of the spurious jellies on the market, 

 but as soon as it had a good trial there was a market for all that could be 

 made. 



Win. H. Schuyler said that they were getting to make all sorts of jellies that 

 were worthless, yet in appearance fine — hence the jelly market was an uncer- 

 tain one. There should be a law compelling dealers to brand the material cor- 

 rectly before putting it upon the market. I don't think there is any danger 

 of over-doing the fruit business, but growers ship entirely too much green 

 fruit. They should evaporate the poorer grades, only placing the very best 

 upon the market green. There is no excuse for people shipping second quality 

 fruit, or letting it rot, uow that fruit driers can be had so cheaply. . 



