410 VINEGAR, CIDER, AND FRUIT- WINES. 



the uppermost entrances for the trays are slides, which can be 

 opened or closed according to whether the heat in the interior is 

 to be increased or moderated. 



Fig. 77. 



The apparatus stands upon a turn-table, so that the front can 

 from morning to evening be exposed to the full rays of the sun. 

 When the latter no longer reach the apparatus the reflectors, 

 which are hinged, are laid over the panes of glass, which pre- 

 vents the radiation of heat and protects the fruit from dew. 



The time required for drying fruit in this apparatus cannot, of 

 course, be definitely stated, but on an unclouded hot summer day 

 apples pared by a machine can be dried in eight hours. The 

 product obtained is not of as good a quality as evaporated fruit, 

 but it is incomparably superior to that produced by the primitive 

 method of drying in the open air or in the oven. 



Referring back to the Alden apparatus previously described, it 

 remains to be said that there are a number of other evaporators 

 based upon the same principle but with various modifications and 

 improvements. 



Fig. 78 shows the improved Williams evaporator manufactured 

 by S. E. Sprout, of Muncy, Pa. The apparatus is heated by 

 steam radiators located at the base of the vertical tower, and has 

 vertical radiating pipes up the centre of the vertical tower, around 

 which the trays of fruit revolve, with deflectors at intervals of 

 two feet projecting from each side of said pipes to direct the heat 



