CONTENTS. XXXI 



PAGE 



Disadvantage of drying fruit in the oven ; Chemical analysis of a parcel 

 of Baldwin apples, showing the changes effected in the composition 

 of the fruit by drying in the oven, and by evaporation . . . 406 

 The Alden apparatus, illustrated and described . . . . . 407 

 Sun-drying apparatus, illustrated and described . 409 



The improved Williams evaporator, manufactured by S. E. Sprout, of 



Muncy, Pa., illustrated and described 410 



The American fruit evaporator manufactured by the American Manu- 

 facturing Co., Waynesboro', Pa., illustrated and described . .412 

 Manner of operating the Alden apparatus ...... 413 



Table of intervals at which the trays must be placed in the apparatus ; 

 Manner of packing evaporated apples ...... 414 



Varieties of fruit used and manner of preparing them for evaporation . 415 

 Various modes of bleaching apples and pears before evaporation ; Treat- 

 ment of plums after evaporating ; Manner of placing the fruit in the 



trays 416 



Conversion of grapes into raisins by evaporating ; Preparation of toma- 

 toes, pumpkins, sweet potatoes, green corn, etc., for evaporation . 417 



Manner of evaporating potatoes 418 



How evaporated potatoes should be packed ; French method of drying 

 fruit in the oven . . . . . . . . . .419 



Method of drying fruit in the oven practised in central England and in 

 the New England States 420 



CHAPTER XXXI. 



PREPARATION OF PICKLES AND MUSTARD. 



Manner of packing pickles ; General rules for the preparation of pickles . 420 



Preparation of spiced vinegar ; Utensils used in the preparation of 

 pickles . . 421 



" Greening" pickles; List of fruits which are chiefly used for the pre- 

 paration of pickles in factories ; Barberries ; Beans ; Cabbage, red 

 and white ; Cauliflower ; Cucumbers ; Elderberry flowers . . 422 



English bamboo ; Gooseberries; Mixed pickles ; Mushrooms; Onions; 

 Peaches; Peas; Picalilly ; Tomatoes; Walnuts . . 423 



Mustard ; English method of preparing mustard ; Substances used for 

 seasoning mustard ; Gumpoldskirchner must-mustard . 424 



Moutard des Jesuites ; French mustard ; Ordinary mustard ; Frankfort 

 mustard; Wine mustard ........ 425 



Aromatic or hygienic mustard ; Dusseldorf mustard ; Sour Dlisseldorf 

 mustard; Sweet Kremser must-mustard; Sour Kremser must-mus- 

 tard ; Moutard de maille . . . . . .426 



Moutarde aux 6pices ; Moutarde aromatis6e ; English mustard . 427 



