210 Journal of Agriculture, Victoria. [10 April, 1916. 



When the apple rings are on the trays, and in sulphuring chamber, 

 light about 2 ozs. of sulphur in an earthenware vessel, and place on 

 floor of chamber. Close doors, and allow sulphur fumes to envelope 

 fruit for from five to ten minutes. There are no standards to be 

 observed in those matters. 



Drying of Fruit. 

 Before charging the kiln, it should be brought up to a temperature 

 of about 200 degrees Fahrenheit. As the trays are placed in the 

 evaporator, the temperature rapidly falls to, perhaps, 120 degrees 

 Fahrenheit, according to the surface area of the fruit exposed to the 

 hot air. When in working order, the temperature may be kept at 

 from 120 degrees to 130 degrees Fahrenheit. Again, there is no stau- 

 dard, but the operator will soon learn what is required. Openings are 

 provided for in the walls of the evaporator for the insertion of the 

 thermometer, which should register up to 300 degrees Fahrenheit. 



Order of Treating Varieties. 

 When commencing to dry the season's surplus apples, the orchardist 

 should begin with the kinds not likely to keep well. For instance, 



Plate 12. 



he would do well by beginning with varieties likely to develop bitter-pit. 

 Then those affected with codlin moth, black spot, &c., might receive 

 attention. 



Percentage of Dried Fruit Compared with FIiesh. 

 Apples, when dried, produce as a dried product from 10 to 15 per 

 cent, in weight of the fresh fruit, according to the size and quality of 

 the latter. 



Treatment of Cores, Peels, etc. 

 The cores and skins may be used for making by-products, such as 

 cider and jelly; or they may be dried as a winter food for stock. 



Preparing Dried Product for Market. 



During the process of peeling, coring, slicing, sulphuring, and drying, 

 a high percentage of the rings become broken into particles. 



After being dried, the fruit should be stirred occasionally, and 

 allowed to remain long enough in the bin to attain an evenness of 

 moisture. Then pack for market by selectingr whole rings. Pack in 

 rows on flat, in neat, white wood boxes, of 28 lbs. capacity. Smaller 



