laths I inch apart for air circulation. It is still better to 

 cover the bottom of the tray with galvanized wire-screen 

 mesh. Several trays can be used at a time. 



Spread the prepared fruit or vegetable in a thin layer on 

 the tray, or on a large plate, and set it in the sun, on a hot 

 stove, or in an oven with the door open. In the sun the food 

 will not scorch or bake, but it must be covered with cheese- 

 cloth if insects are about and must be brought indoors at 

 sundown or before a rain. On the stove, or in the oven, 

 the food needs constant watching to see that it does not 

 burn or scorch. It should dry at as even a temperature as 

 possible. Begin the drying at a low temperature and grad- 

 ually increase the heat if possible. This will hasten the 

 drying process. Frequent stirring of all drying foods is 

 necessary, and a thermometer must be used when food is 

 dried by artificial heat. 



It takes some practice to tell when the food is just dry 

 enough and not too dry. When fruit is dry enough, it is 

 impossible to squeeze water out of a cut piece. It should 

 not snap or crack when broken. It should be leathery. 



Before dried foods are stored they must be ^^condi- 

 tioned"; that is, put into open boxes and kept exposed 

 to the air for three or four days. Each day they must be 

 stirred thoroughly or poured from one box to another. Any 

 pieces showing signs of dampness or mold should be put 

 into the drier again. It is very necessary that dried fruits 

 and vegetables receive this conditioning, for without it they 

 will not keep. 



If you care to buy a good drier at a store, the food can 

 be dried faster. Follow the printed instructions coming 

 with it. Send to the Superintendent of Public Documents, 

 Washington, D.C., for Farmers' Bulletin No. 841. 



[52] 



