10 April, 1916. J 



Apple Dnjlny. 



209 



use; the Disc machine is the one generally found in factories. The 

 apple should be sliced into rings of about f to j inch in thickness. 



Prior to slicing, the peeled apples should be taken from the brine 

 receptacle and trimmed, so as to remove any portions of skin missed by 

 the peeling machine, and to pick out any diseased or discoloured parts. 

 Plate 11 shows the make of knife for this work, and method of using 

 same. 



Brining and Sulphuring. 



The object of placing the 2>eeled apple in the brine is to preserve its 

 colour on the outside, and similar treatment after slicing preserves the 

 whole of the exposed surface. Th^ sulphuring of the rings practically 



Plate 11. — Trimming apples, 



fixes the colour. Plate 12. — Fig. 1. Tlie apple after peeling, and kept 

 for some time in brine. Fig. 2. Ring salted and sulphured. Fig. 3. 

 Dried ring, perfect colour. Fig. 1 and Fig. 2, after being taken from 

 the salt and sulphur respectively, were kept in paper for several days 

 before being photographed. When peeled apples and rings do not 

 receive the salt and sulphur, or other treatment, but are dried in their 

 natural state, the finished product is of a dark-brown colour, larks 

 attractiveness, and loses jjoints, compared with the well-coloured rings, 

 in commercial value. Plate 13 shows a specimen of this kind. 



To make brine for peeled and sliced fruit, salt niay be used at tlie 

 rate of about 2 ozs. to tlie gallon of water. 



