414 



VINEGAR, CIDER, AND FRUIT-WINES. 



stated, it depending on the content of water in the fruit and on 

 the temperature of the tower. The following table may, how- 

 ever, serve as a guide : 



interval 6 to 10 minutes. 



Apples 



Pears 



Peaches 



Stoned plums 



Apricots 



Stoned cherries . 



Berries 



Potatoes 



Green corn 



Onions 



Tomatoes 



It is supposed that the temperature directly above the air-fur- 

 nace is 212 F., and it is best to keep it that degree except for 

 berries and stoned fruit, for which it may be from 41 to 50 less. 

 As previously stated, it is an essential condition that the fruit 

 should not boil. This will, however, not be the case at the tem- 

 perature mentioned because the fruit remains too short a time in 

 it, and in rising upwards meets a somewhat more moderate heat. 

 As a rule it may be said that as high a temperature as possible is 

 most advantageous provided boiling be avoided. 



The evaporated fruit when taken from the tower is spread out 

 in an airy room, where it remains for a few hours to dry off. 

 Care must be had that during this time it does not come in contact 

 with insects, and to prevent this the windows and air-holes must 

 be provided with screens or the fruit covered with musquito 

 netting. The fruit when ready for packing is put up in boxes as 

 follows : Line the box with colored paper with the ends pro- 

 jecting above the edge. Then fill the box with fruit; kernel 

 fruit is piled up about one inch above the edge of the box while 

 stone fruit is not piled so high, it being subsequently not subjected 

 to pressure. To press down the contents even with the edge of 

 the box a weight, or, still better, a press is used. After pressing 

 fold the ends of the paper over the fruit, nail down the lid, and 

 put on the label. 



Sliced evaporated apples are packed as follows : Line the box 

 with white paper, one piece on the bottom and four pieces on the 



