German Seed-Extracting Bstablishmcnt. 35 



method of drying just described can easily be looked after by one 

 man even if two such drying-kilns are set up beside each other 

 at one working place from which the thermograph, etc., is ob- 

 served and upon which the emptied drying-tray trucks are 

 shoved back in order that they may be pushed into the entrance- 

 door after being filled in the preliminary drying-room. 



Each individual drying-kiln should hold 10 trucks coupled 

 broadwise to one another because according to experience at 

 the Eberswalde drying-kiln cones which opened with difficulty 

 were dried out after 10 changes of the trucks, at 90-minute in- 

 tervals at most ; cones which open easily require 40 to 50 minutes 

 in each position, when there are 10 changes from the coolest to 

 the hottest parts of the drying-kiln. 



If one should use fewer drying-tray trucks coupled behind 

 each other, the cones would be brought to the greatest heat too 

 quickly ; if one should arrange more trucks in a series in a drying- 

 kiln it would be necessary to force so much the more hot air into 

 the excessively long space and to remove moist air from it, and 

 the drying-kiln would be cooled down on account of the very 

 frequent removal of the trucks which are finished. However, one 

 can secure every possible service from a drNang-establishment 

 by arranging many drying-kilns near each other, as desired. 



I want especially to lay stress upon the recommendation, for 

 medium-sized and larger establishments, that a hot-air drum, or 

 something similar be placed between the heating-stove and the 

 drying-kiln. The heating-stove is fired with empty cones, 

 occasionally supplemented with coal. 



Besides this I will mention the fact that it is superfluous, with 

 the latest science of heating, to provide for the drying-room in 

 the loft above the heating equipment, as done hitherto in com- 

 mercial seed-extracting houses. Such an arrangement serves 

 merely to increase the cost, since all the thousands of bushels of 

 cones must in such a case be lifted up to it. 



V. The Churn-room. 



The opened cones taken out of the drying-kiln are quickly 

 emptied into the churn-room, which is about 20 feet (6 m) long 

 and three to four feet (i to i.i m) wide with neatly cleaned, 

 solid walls. 



