Evaporated Raspberries. 



545 



closing the piping, and on tlie bottom at the left two trays are 

 shown, partly drawn out. An end view of one of these boxes is 

 seen in Fig. 117, in which two complete tiers or runs of pipes are 



117.— End view of the right-hand stand of Fig. 116. 



shown and also the lower tier, or run, of another double coil. The 

 reader will be interested to know that this description of a steam 

 drier is taken from the establishment of L. R. Rogers, whom I 

 have already introduced in connection with tlie history of the evo- 

 lution of the evaporator, but who is now a resident of Albion, 

 where he has one of the most complete establishments in the State. 

 In Mr. Rogers' experience, 4,000 feet of 1-inch pipe gives a capa- 

 city of 300 bushels of apples per day. 



The use of steam is capable of almost endless moditications to 

 suit individual circumstances, and it is so completely within the 

 control of the operator, that it must increase in popularity as com- 

 petition and co-operation increase. 



AirMast driers. 



The drying of fruit by means of drafts of heated air has received 

 some attention recently in western New York, particularly in 



35 



