io8 



SCIENCE OF HOME AND COMMUNITY 



size may be used. The bottom should be porous so as to 

 allow a free circulation of air. For this purpose laths may 

 be used with spaces between them, or the bottom of the tray 

 may be covered with a small-mesh, galvanized wire netting. 

 Sun drying is the- simplest but requires the longest time, 

 varying from two to three days according to the weather. 

 The food should be protected from insects and dust. When 

 dried over the stove, the process may be finished in from two 

 to five hours. The temperature should not be allowed to go 

 t above 140 or 150 degrees. 



Instead of using heat, a 

 motion of air may be em- 

 ployed to hasten evapo- 

 ration. A number of 

 trays may be put one on 

 the other and an electric 

 fan operated in such a 

 way as to force a current 

 of air to pass over them. 

 Sometimes insects lay 

 their eggs on the drying 

 substances, especially if 

 the drying be done in the sun, and these eggs may hatch 

 later and the larvae eat the food. To avoid this difficulty, 

 the product may be heated for a short time in an oven at a 

 temperature of about 140 degrees. This kills the eggs. 



The dried products should be stored in receptacles that 

 will protect them from insects, mice, and rats. Stout paper 

 bags and pasteboard boxes with tight covers serve the pur- 

 pose well. The products must be protected from moisture 

 and they will keep best in a cool, dry, well-ventilated place. 



Where it is desired to use the dried products, they are 

 soaked for several hours in water so as to restore the amount 

 that was lost by evaporation. They are then cooked in 

 about the same way as fresh fruits and vegetables. 



FIG. 34. Home-made drier. 



