290 FLORIDA FRUITS EVAPORATING FRUITS. 



opposite as the true method, and the result of his patient 

 investigation is what the writer, after careful study and 

 observation, fears not to pronounce the ne plus ultra of an 

 evaporator. 



No one, even though blindfolded, can taste or smell a 

 slice of fruit or vegetable evaporated by the "American" 

 without at once distinguishing the name of the crude ar- 

 ticle. So perfectly is the flavor preserved, no mistake can 

 be made about it; and here is just the difference of prod- 

 uct between the old vertical method and vapor bath and 

 the "American's" inclined flue and "hot-air cure," a dif- 

 ference that is just as noticeable to the eye in color and 

 handsome appearance as it is to the palate in quality. 



So, you see, that there is a right and a wrong way of 

 evaporating fruits and vegetables, and it was the misfor- 

 tune of the wrong method coming first under notice that 

 for a time threw the whole business of evaporating the 

 products of the soil into the shade. 



In the past, as a rule, dried fruits have been literally 

 "flat, stale, and unprofitable ;" but now, under Dr. Ryder's 

 common-sense method, evaporated fruits are rapidly com- 

 ing into public favor, and there they will stay. 



In many cases the producer who uses the best evaporator 

 (and we can truly say, having the welfare of our fellow 

 fruit grower at heart, that this is the "American Drier or 

 Pneumatic Evaporator"), will find that it will pay better 

 to convert all his produce into the evaporated article for 

 market than to ship it in its original state. The saving in 

 crates, in hauling, in handling, in freight, and in loss by 

 decay in transit very important items to the Floridian 

 would greatly augment the profits of the crop, besides 

 being perfectly safe. 



The demand for evaporated fruits and vegetables will, 

 for years to come, fall far short of the supply, where the 



