REPORT OB* THE OfiEJtiST. 351 



analysis, as, according to Allen, it exerts when in dilute solutions a 

 Isevo-rotatory power. 



Different results were obtained with, the same lot of apples when 

 worked on consecutive days, though the analysis done on the same 

 days agree as fairly well as might be espectecl from the variation of 

 the samples. 



Inquiries were made of four fruit-evai^orator manufacturing com- 

 panies in regard to the method of procedure with their machines, and 

 the following is a summary of the answers received from them : 



What varieties of apples are used? 



(1) All kinds. Acid apples best^ A farmer's orchard of many 

 varieties — acid or sweet, summer, fall, or winter apples — if evaporated 

 as they come in season, and previous to packing for market are 

 mixed, m^ike a prime article. 



(2) Nid6 white-flesh apples are the best. 



(3) The better varieties make the better product. 



(4) For evaporating, the Maiden's Blush, Smith Cider, Rome 

 Beauty, Ben Davis, Baldwin, and Northern Spy are recommended. 



How are apples prepared for the evaporator ? 



(1) Almost entirely by machines. (These machines will pare, core^ 

 and slice the apples in one operation, and in the catalogues sent by 

 the companies several varieties are illustrated. ) The fruit is pared, 

 cored, and sliced at one oiDeration, and done very expeditiously^ and 

 cheaply. The apple is thus divided into uniform pieces, or rings, 

 dries uniformly, and the trade in evaporated apples is almost exclu- 

 sively in this kind. 



(2) Either by machine or hand. Machine pared are the best, as the 

 machine will slice the apple all the same thickness. 



(3) The apples are prepared with a machine; pared, cored^ and sliced 

 into rings in one operation; then the rings are cut through with a 

 knife and spread on a tray. When they come from the parer and be- 

 fore they are cut apart, they drop into a solution of salt and water, 

 say, 1 pint of salt to 10 gallons of water. This cuts the gum on 

 them and cleans them, and also prevents fermentation, and aids the 

 bleaching also. 



(4) The best machines are made with adjustable knives, and pains 

 should be taken to adjust them so that they will not slice or ring the 

 fruit too thick. Trim all bruises or specks; bleach as quickly as pos- 

 sible after they are prepared, and get into drier as quickly as possi- 

 ble. If not convenient to bleach as fast as prepared, fruit Avillkeep 



.brighter by throwing it into a tub of salt water until ready to bleach. 

 (The bleaching is done either in a wooden box or in a special machine 

 for the purpose; the object being to subject the fruit to the action of 

 sulphur fumes; care being taken that this action is not too prolonged.) 

 Evaporated fruits, especially ajiples and peaches, command a better 

 price in the market when l:)k^ached, and it is conceded by all that the 

 bleacliing process not only improves the fruit in appearance, but in 

 flavor and cjuality. The bleaching process consists in subjecting the 

 fruits to a bath of sulphur fumes before evaporating. Fruit, especially 

 apples, vrhen cut and exposed to the air, becomes discolored or oxi- 

 dized; the object of bleaching is simply to bring back tlic natural 

 color. The sooner this is done after the fruit is cut the better: in fact, 

 if we could put the fruit in tlie evaporator as soon as cut it would 

 not be necessary to bleach it. The process not only brings back the 

 natural color to the fruit, but also fixes the flavor. There is danger 

 of overbleaching, in which event the smell and taste of sulphur can 



