THE COOKING OF APPLES 93 



Normandy Pippins. After the apples have been pared, 

 cored, and sliced they are placed in a tub of perfectly 

 clean water, containing a small quantity of salt, which 

 prevents oxidation and discoloration. They are then 

 cut once vertically, and all bruises, specks, and parings 

 trimmed away to produce the well-known apple rings of 

 commerce. They are then placed thinly on a tray and 

 entered at the lower end of the upper flue. Sometimes 

 a little sulphur may be sprinkled on the furnace with 

 great advantage for the purpose of bleaching the rings. 

 The first tray remains in the position just mentioned 

 until the second tray is ready which will be in four or 

 five minutes to be placed under the first tray ; the 

 third tray is then filled in the usual manner and placed 

 under the second tray, and when the fourth tray is ready 

 the first three trays are pushed forward in the flue, and 

 the fourth tray takes the place of No. I, and so on until 

 the top flue is full. 



"On the arrival of the first tray at the upper end of 

 the flue the contents are examined, and those which are 

 sufficiently dried are removed, and the remainder turned 

 over and returned down the lower and cooler flue. In 

 many cases one tray will hold the whole of the contents 

 (which are nearly dried) of two or three trays, the 

 empty ones being taken away to be again filled with 

 fresh fruit. 



" The degree of heat used for drying apples is from 

 175 to 240 Fahrenheit; and the time occupied varies 

 from two to four hours, according to the variety of the 

 apple, but from two to two and a half hours is the 

 usual time. Whole apples require a much longer time, 

 eight to ten hours, according to size and variety." 



The various "Invicta" Evaporators of Messrs Lumley 

 are about the best and simplest for use, both for domestic 

 and wholesale purposes. 



The " Invicta " Evaporator consists of 



