10^4 BETTER FRUIT 



lit Distributors Officers and Directors 



Page 2s 



HARRY HUBER 



Trustee from Walla Walla 



District Fniit Pistrilnilors. 



H. C. SAMPSON 

 Secret ary-Treasurer. Trustee 

 froTii Spokane Fniit Growers' 



Company. of thCSe lOg 



houses was 

 discovered the theory of the modern 

 evaporator. The chinking between the 

 lower logs had fallen out, and the 

 roof being made of shakes, a circula- 

 tion of heated air resulted. The owner 

 noticed that his apples were drying 

 faster and much nicer than they did 

 before, and thinking that the draft 

 might be the cause, increased the size 

 of the holes, which caused still better 

 results. Thus was born the idea of 

 evaporating with a hot-air circulation. 



By evaporated ai)plcs we mean aijples 

 cured in an evaporator, by means of 

 warm dry air passing rapidly between 

 and through the pieces of apples and 

 carrying off the moisture, leaving the 

 fruit dry. There are a great many 

 styles and makes of evaporators, but 

 we think they can all be classed under 

 four general f>pes. We will not en- 

 deavor to describe all the types, as it 

 would take too much tiiiie, but will 

 mention each and try to describe two 

 which our experience teaches us arc 

 best. As our subject is drying apples, 

 we will not discuss the evaporators 

 which are best calculated for the evaj)- 

 oration of jjrunes and berries, but only 

 as to the ada|jtation to evaporating 

 apples. 



The evaporator which is perhaps 

 being used most extensively for evapo- 

 rating apples, is the hop-kiln type 

 evaporator. This is built similar to a 

 (liiuble hop kiln, with a looin adjoin- 

 ing in which the api)les are pared and 

 bleached. The drying floor is about 

 10 or 12 feet from the ground and 

 made of slats or strips, closely laid, so 

 as to allow the hot air to pass through 

 the fruit above, but not let the pieces 

 of ajiples fall through. The fiiinace or 

 stove is placed on the ground under the 

 floor. It is ventilated by doors under- 

 neath, and a ventilating tower in the 

 center above each kiln, which causes a 

 strong current of hot air to pass 

 thrtiiigh the fruit, carrying olf the 

 moisture. The apples are pared and 

 cored by machines, after which they 

 are trimmed, the trimmer cutting out 



F. M. SLAGLE 



Trustee from Central Idaho- 



Wasliington Fniit Growers' 



Association. 



WARD 11, SACKETT 



Trustee from Montana Fruit 



Distributors. 



C. A. PARK 



Trustee from Western Oregon 



Fruit Distributors. 



all the bad places and removing such 

 pieces of peeling as the machine fails 

 to remove. The apples are then 

 bleached whole and run through a 

 slicing machine, after which they are 

 spread on the kiln floor several inches 

 deep to evaporate. It is necessary to 

 turn the fruit while curing. This un- 

 doubtedly is the cheapest method of 

 evaporating apples, and with the latest 

 improved machinery it is possible to 

 operate with a very small outlay of 

 labor. An evaporator of this type can 

 be so constructed that apples can be 

 dumped from the wagon into a hopper 

 and by means of conveyors conveved 



to the parer by automatic machines, 

 then via conveyor to bleacher, from 

 there to the slicer, then to the kiln 

 floor. The only handling necessary 

 being the trimming, which can be done 

 by trimmers, watching the apples as 

 they pass on the conveyor, picking up 

 and trinnning such as may need it, and 

 the remainder passing on untoucheil. 

 The drawback to this type of evapo- 

 rator is that it can only be used suc- 

 cessfully in evaporating a|)ples. And 

 the quality of the product, while nice 

 looking, is not (juite up to some others, 

 owing to the fact that it is so long from 

 the time the ajjple is pared and sliced 



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WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



