Evaporated Raspberries. 543 



While this Culver-Cassidy lifting device is the most common one 

 in western New York, there are still many other styles. The old 

 Alden evaporator, which is now little used, lifted the trays by means 

 of an endless sprocket chain working on a shaft at the bottom and 

 top of the stack, and bearing fixed dogs at intervals to hold the 

 trays. A crank on the lower shaft served to move the column of 

 trays, and the chain returned on the outside of the stack. 



The Williams evaporator works endless chains wholly inside the 

 stack, and the trays are permanently fastened to the chain and are 

 brought back to the feeding door, where the fruit is removed. This 

 saves running up and down stairs with the trays, which is a draw- 

 back in the towers already described, and it allows the operator to 

 inspect any tray of fruit at will by turning the crank and bringing 

 it back to the door. The chief disadvantage in the Williams is the 

 fact that the fruit is " finished up " or removed in the hottest part 

 of the stack, instead of being taken out at the top, which is the 

 coolest part of the stack ; but this difficulty is reduced to a minimum 

 by filling the stack as full as possible to begin with and then letting 

 the fire go down as the fruit becomes dry. " 



A tower dryer constructed upon a different principle is the Auto- 

 matic, made in Philadelphia, and a view of it is seen in Fig. 114. 

 In this machine, the trays themselves fit upon one another and form 

 the stack. The entire pile or stack of trays is lifted by a crank and 

 chain, and a new tray is inserted at the bottom. The illustration 

 shows a tray (five feet square in this case), resting upon the rack 

 and ready to insert at the bottom of the stack of trays. 



There are other styles of tower driers which have no lifting 

 devices. The trays slide into slots or rest upon cleats, and they may 

 be taken out and replaced higher up, or the evaporating may be 

 controlled wholly by attention to the heat and to ventilating by 

 opening the doors. Most small evaporators designed for preparing 

 fruit for family use are of this description. Any person who is 

 handy with tools should be able, from all the foregoing account, to 

 make a machine which will evaporate from two to ten bushels of 

 berries or apples a day, and thus be able to save most of the fruit 

 about a small plantation which ordinarily goes to waste. A drier 

 containing ten to twelve trays tliree feet square should handle ten 

 bushels of apples a day with ease. A small stove may be used for 

 heater, or a brick furnace may be built. Of small cheap driers' in 



