352 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



be detected readily. Care must be exercised as to the quantity of 

 sulphur used and tlie time the fruit remains in the bath. 



What is the temperature at which they are dried ? 



(1) Averages between 180° and 250° F. Either extreme will do 

 about the same class of work. The higher temperature evaporates 

 very much faster. 



(•4) At about 180° F. 



(3) 95° to 110° F. 



(■4) The temperature of about 200° F. will be sufficient amount of 

 heat. Fresh fruit will stand 250° F. without burning or scorching. 



How long do they remain in the evaporator before they are dried? 



(1) At 180° F., about 3 to 5 hours. At 250° F._, about 2 to 3 hours. 

 This supposes the evaporator to be full of fruit and working full 

 capacity. In experimental work, with but little fruit and moisture 

 in machine, in absence of full charges of fruit the slices will dry in 

 30 to GO minutes, but this would not be the case in practice when 

 working for profit or on a business basis. 



(2) This depends upon the kind of fruit that is used; some apples 

 are more susceptible to evaporation than others. The average time 

 would be 3 hours. 



(3) They remain in the trays in the evaporators about 2 to 2i 

 hours. 



How much weight do the apples lose in drying? 



(1) Varieties differ considerably. Summer and early fall apples 

 ordinarily yield in evaporated product 4 to 5 pounds. An average 

 for winter ai)ples would be 5 to 6 pounds. Some varieties of winter 

 apples will yield 7 pounds, a few varieties, among them the russet, 

 as much as 8 pounds. In this connection the degree of dryness enters 

 as an important factor. Briefly stated, a fair average winter apple, 

 economically trimmed, ^. e. , pared, cored, and sliced, will yield 6^ 

 jpounds of evaporated fruit dry enough to pack and keep with safety 

 tor years. Many packers sprinkle their fruit with water before 

 packing and considerably increase the weight. This practice is not 

 commendable. The following experiments have been made: 



Data dbtai led on one half bushel medium-sized peaches evaporated. 



Pounds. 



"Weight of one-halt a bushel peaches 22^ 



Weight of pared ■ ruit 19 



Weight of seeds iiid pauings 3^ 



Evaporated prodiict of above. 



Pounds. 



Pared fruit 3i 



Seeds and parings 1^ 



Data on one half bushel medium-sized fall apples. 



Pounds. 



Weight of one-half bushel apples 19^ 



Weight of pared, cored, and sliced fruit 13| 



Weight of cores, parings, and trimmmgs 6 



Evaporated product of above. 



Pounds. 



Pared fruit 21 



Cores, parings, and trimmings 1^ 



