546 Agricultural Experiment Station, Ithaca, N. Y. 



the Blanchard establishmeut at Albion, but as its use is adapted 

 rather more to large establishments than to the individual grower, 

 I shall not discuss it here. 



Methods and results. 



As in all other industries, there are all grades of products turned 

 out of the evaporators, the differences being largely attributable 

 to the care and attention which the operator gives to his business. 

 In raspberries, however, with which this paper is concerned, there 

 are fewer differences in grades than in other evaporated fruits, 

 because the fruits themselves do not need any preparation previous 

 to evaporation, and because even a large number of inferior fruits 

 may be lost in the mass. 



If one contemplates making a large quantity of evaporated pro- 

 ducts from year to year, he should give particular attention to the 

 plan of his building as well as of the evaporator itself. A basement 

 is handy for coal and storage, and it contains the heating apparatus. 

 The first floor is the receiving room for the fruit, the ofiice, and 

 either this room or a wing contains the paring machines, bleaching 

 boxes, and other accessories. The second floor affords storage for 

 the finished fiuit. This is stored in piles on the floor, and the latter 

 should therefore be made of a good quality of dressed and matched 

 lumber. Nothing is more essential to an evaporating establishment 

 than scrupulous cleanliness, for the refuse of the fruit soon sours 

 and decays and makes the place a most forbidding one, while a well 

 kept evaporating establishment has a most attractive, fruity odor. 

 I am sorry to say that there is opportunity for great impi'ovement 

 in matters of simple cleanliness in very many of the evaporating 

 establishments of this State. 



Many of the evaporator buildings are remodelled from old 

 dwelling houses, shops, or other buildings, but they are rarely as 

 handy and eflicient as those which are built for the purpose. It 

 should be borne in mind, when building, that the stacks themselves 

 should occupy a comparatively small part of the establishment ; that 

 is, the room needed for storage and working much exceeds that 

 needed for the drying towers. This remark is well enforced by the 

 building shown in Fig. 108. The main building, containing three 

 towers in the rear, is seen at the right. It has a capacity of 5,000 

 quarts of berries a day. The wing partly shown on the left is a 

 storehouse. This outfit can be built for less than $2,000. The 



