HORTICULTURE 181 



venience, under a few heads. The more important of these to the 

 farmer are: (1) Cook-stove evaporators; (2) portable outdoor evap- 

 orators; (3) kiln evaporators. The descriptions which follow are 

 representative of types only and the details of construction and ar- 

 rangement admit of endless modification. For the most satisfactory 

 results, however, in all types, thorough ventilation is essential to in- 

 sure a good circulation of heated currents of air. 



Cook-Stove Evaporators. Some of the cook-stove evaporators 

 are small box-like structures, usually made of sheet iron or galvan- 

 ized iron, of such a size that they can be placed on top of an ordi- 

 nary cook-stove. They are arranged for holding a series of small 

 trays, on which the fruit is placed after it has been prepared for dry- 

 ing. Various sizes are in use, from one covering only a portion of 

 the top of a common kitchen stove and having a capacity of only a 

 bushel or so a day, to those requiring the entire top of a stove on 

 which to operate it. 



Another style consists of a water-tight rectangular box of tin, 

 upon the upper surface of which the fruit is spread. The heat is sup- 

 plied by boiling water, with which the evaporator is filled, the tem- 

 perature being maintained by placing one end of the evaporator on 

 top of a stove. There are various other styles of this type. 



Portable Outdoor Evaporators. Portable evaporators are espe- 

 cially convenient when it is desired to dry only a few bushels of fruit 

 at any one time. The usual sizes have a capacity of 5 to 10 bushels 

 a day, and even more in some cases, although the quantity will of 

 course vary with the attention given to them. As they are complete 

 in themselves and are not too heavy to be readily moved, they may 

 be placed wherever convenience from time to time dictates. 



There are several other styles of this type, obtainable from man- 

 ufacturers which are made of sheet iron, usually galvanized. As no 

 wood enters into their construction, danger from fire is eliminated. 

 One of these styles is provided with a heat deflector and so con- 

 structed that hot currents of air pass over the fruit as well as up 

 through it, the claim being made that this movement of air induces a 

 more rapid drying of the fruit than in ordinary methods of con- 

 struction. 



Kiln Evaporators. Of the types having sufficient capacity for 

 handling apples from commercial orchards, the kiln evaporator is by 

 far the most important. While the principles of construction of the 

 different evaporators of this type are similar in all cases, the details 

 and the arrangement of the appliances are endlessly varied. 



An evaporator, simple in design and construction and suited for 

 practical purposes is described in a recent publication of the Missouri 

 Station as follows: All that is required is a plain frame building 

 made of boxing well battened; a slatted upper floor, about 6 feet 

 above the ground for the fruit, and a stove on the lower floor. Almost 

 any old, plain building may easily be converted into an evaporator, 

 and cheap, rough sheds may be built for the fruit and paring ma- 

 chines. This is all that is needed except the bleacher. The building 

 should be about 24 by 24 feet, and 12 feet to the eaves, and will re- 



