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THE TkOnCAL AGRICULTURIST. 



fJUNE 2, 1884. 



fruit In the ditrct and greatest heat first, moring the articles 

 operated «/«« in the direction of the carreiits of heated air 

 and into a loieer temperature; Becuring, by so simple a 

 device, every advantage than can possibly be claimed for 

 the most oomijlete vortical evaporator with its costly blast 

 or exhaust fans, engine, and manipulating machinery. 



Without any of the disadvantages incident to a perpend- 

 icular stack of trays, (referred to on a foregoing page,) 

 which cannot be used at all for evaporating such articles 

 as grated coconut, finely cut sweet corn, starch, or ^ any 

 substance required to be sj>read on sheeting — which entirely 

 obstructs the passage of hot air tlxrough the trays. 



The same difficulty is experienced in drying small fruits 

 and berries ; if the fruit is spread unevenly upon the trays 

 — and it is imjiossible to place the fruit so that there will 

 not be some tliin places — whicli will, by drying quickest, 

 become still thinner, and theu the hot air will rn.sh through 

 and dry too much, very often burning all thin spots, whilst 

 those parts that are covered thickly no ail' can get through, 

 and consequently will not be dried at all. In drying any 

 fruit or vegetable made up of large and small, imripe and 

 over-ripe, or irregularlj' cut, this difficulty will always be 

 experienced, ^^'^lereas, in the Inclined Flue Evaporator, 

 it matters not how much obstruction there is ; even sheet- 

 metal pans are used in evaporating semi-liquid and liquid 

 substances, the divided currents of hot air passing between 

 both over and under, the several lines of trays. 

 Of c:>ursc, the process of passing the trays upwards 

 through the flue from the hot air near tl)^ furnace 

 into the cooler temperature further away, although 

 best for soft fruits, may not bu equally good for the 

 preparation of fermented tea leaves, but no doubt 

 any competent engineer could make the alterations 

 necessary. The American Manufacturing Company, 

 Waynesboro, Pennsylvania, assert:— 



IVc knoiK that our Inclined Flue for simplicity, jwrtahiliti/, 

 $maU cost, and perfect work stands unrivalled. 

 Regarding the perpendicular and steaming processes 

 contraBted with their own, they say : — 



The hot steam or vapour in the ono cooks and bursts 

 the cells, and the starch contained in tlieni becomes 

 acidified instead of changing to sugar, and the flavor of 

 the fruit or aroma, which is an essential volatile oil, is 

 dispelled, and the product is deficient in flavor and sweet- 

 ness. 



The consequent waste of fuel and time is also an im- 

 portant item that must bo overcome in an appliance so 

 differently adapted to economic requirements. 



Our principle ■.it\iI onr ari/iimi nts a,ro simply these: Sub- 

 ject all cut Iruits and vegetables at once to dn/, hot currents 

 of air. Dry the surface quickly, which prevents discolor- 

 ation, forms an artificial skin or cuticle, and seals the cells 

 containing acid and starch, which yield glucose or fruit 

 sugar; and then keep it drj/ vntil finished, without intro- 

 ducing any retrograde process. Discharge the hot steam 

 or vapor at once, without bringing it in contact with trays 

 previously entered. We have this principle demonstrated 

 in Nature's labor.itory, in the curing of the raisin, fig, and 

 date, which are dried in their natural skins in a tropical 

 climate, during the rainless seasou, by natural dry hot 

 air in the sun. Though a crude and slow process, the 

 development of glucose or grape sugar is almost perfect. 

 Water in fruit is water and tlie medium of decay, and, 

 to expose the cut surface to steam or vapor, retards 

 evaporation and induces acetous fermentation and subse- 

 <|uent loss of sugar. 

 They add :— 



In a few hours the juices, which heretofore fornu'd nnd 

 developed the fruit in the laboratory of nature, are quickly 

 maturated, and the water simply evaporated, leaving a 

 product exactly the same color as when fresh cut, without 

 loss of pleasant or valuable pr(ii)ertie -. The aroma, pecu- 

 liar to each variety sealed against volatization, and easily 

 recognized, soft and pliable, with crystals of sugar, per- 

 ceptibly covering its surface, does not become harsh, dry, 

 or brittle, and when plactdin the rejuvenating bath of 

 fresh water, returns to the original form, color, consistency, 

 and size, defying an expert to distinguish the original 

 slices from those evaporated, after being thus restored. 



Evaporated fruit, once seen and t;isted, can never after 

 be eonfonnded with ordinary dried fruit by any cue. 

 Otucrally 6i)eukiug, evaporated apples, with ordinary 



care in manufacture by our process, are as white as this 

 paper, while the evaporated peach retains all the bright 

 and beautiful blending of color found in the v.arious red, 

 yellow, and white varieties, with the most delicate peneil- 

 iugs of shade, and wonderful tissue of minute cells at stone 

 perfectly preserved and intact. 



They give figures to show what can be done with 

 an evaporator by any industrious man, ivomau, well- 

 grown boy or girl, and one of the great merits claimed 

 for the machine is the few hands required to work 

 even the largest sized. The various size.^ arc de- 

 scribed, from JJo. for the household to No. 5 which 

 is only made to order. All the machines are furnished 

 with trays of galvanized wire-cloth, and it may bo 

 a question if this substance would stand the heat of 

 about 280° to which tea leaves in drying are sub- 

 jected. Each machine has furnace, pipe and every- 

 thing complete, and it is claimed for fliem that they 

 can bo easily and rapidly set up. No, 1 "burns coal 

 or coke best, short wood will answer" ; it can cure 

 G to 8 bushels of apples per day of 15 hours, with 

 a consumption of 50 lb. of coal. No. 2 is stated to 

 bo the favourite, adapted to burn wood, coal or coke ; 

 extreme height G feet ; con&unres about 80 lb, of coals 

 per day, Either this or No. 3 would seem to be the 

 machine to introduce here. Of No. 3, it is said : — 

 Size, 16 feet long, 42 inches wide; has 45 trays; capa- 

 city, 35 to 45 bushels of apples per day (of L'4 hours.) 

 Trays of galvanized wire-cloth, furnished with a durable, 

 economical, and powerful furnace, adapted to burn wood, 

 coal, or coke ; pipe, and everything requisite, except the 

 rear platform. 



It can be set up and put in operation in a day. Shipped 

 partial knock-down, to facihtate handling in transit, Kx- 

 treme height, adjustable, S to 12 feet; weight, 1,600 pounds. 

 Consumes about 2"0 pounds of coal per day. 



Note, — A\'e furnish, (when ordered), a furnace extension 

 from 2i to 3 feet higli, (price $0 extra,) useful and con- 

 venient when the furnace is to bo placed in a cellar or 

 basement of the evaporating building. This extension .sets 

 directly on top of the furnace, so as to raise the front 

 end of trunk to a convenient height on the first or work- 

 ing floor. 



Note 2. — Oiur furnaces for No. 3 evaporators are made 

 with adjustable angle top plates, so that the fire door can 

 be turned in front, or to the right or left hand as you 

 stand in front of the evapor.ator, so as to suit different 

 locations and convenience in the evaporating shed or build- 

 ing. This valuable feature answers equally well with or 

 without the furnace extension. 



Numerous patrons report the actual capacity of this 

 evaporator in their hands ft-om 50 to 60 bushels of apples 

 per day. AVc adhere to our customary low rating, not- 

 withstanding it would by many be classed^ as an 100 

 bushel machine. It is fast gaining in popidarity by com- 

 mercial evaporating companies, (worked in suits of foiu' 

 machines, right and left handed.) requiring but cue plat- 

 form baud to four machines. 



This evaporator may be relied upon for quality of its 

 product. 2ud. For capacity compared with its cost. 3rd. 

 For economy in fuel. 4th. Simplicity and ease of manage- 

 ment. Sth.'l'or the facility witii which the heat can all 

 be concentrated by a cut-off in trunk, and the machine 

 run at halt its tray capacity without loss of heat or fuel. 

 6th. For tlio ease with which' the trays (in groups of three) 

 are carried forward in the upper flue by a geared cog- 

 rack and pinion, operated by a crank outside of evaporat- 

 ing trunk. 7th. For its safety :ig.ainst fii-e. Sth. For its 

 admirable adaptation and capacity to do more than has 

 been claimed for it. 0th. For m.any special purposes it 

 deservedly takes the highest rank, and is extensively used 

 in the prei)aration of drugs, chemicals, dye-stuffs, pulp 

 fabrics, coffee, tea, roots, herbs, animal and mineral sub- 

 stances, grain, peanuts, starch, yeast, fertilizers, etc. 

 Our readers will see that it is txjiressly stated that 

 this machine is ixtmsively ufcd for the preparation, 

 amongst numerous other articles, of coffee and tea 

 to roast coffee, we suppose, and to refire damp tea 

 Of No. 4 it is stated that " the evaporating fla 

 consists of two separate nnd iudopcndeut trunks, hot 



