EVAPORATION OF FRUIT. 417 



as sliced apples, are placed close together edge upward until the 

 bottom of the tray is covered. Sliced pears are arranged in a 

 similar manner. Of berries several layers an inch deep may be 

 made, but they must be covered with tissue-paper. Grapes are 

 but seldom converted into raisins in the evaporating apparatus, 

 because the process would require 40 hours, it being impossible to 

 use a temperature exceeding 176 F. Hence it is considered more 

 advantageous to dry grapes in the sun. For the northern limits 

 of grape-culture the evaporating process for raisins may, however, 

 prove of great importance if only for supplying the home market, 

 especially when experience shows, as it has during the last 

 few years in California, that the production pays on an average 

 better than that of wine. It need only be remembered that the 

 principal producers of raisins, the Spaniards and Greeks, are 

 entirely dependent on the weather, which frequently causes them 

 heavy losses. The evaporating apparatus, however, makes the 

 manufacturer independent of the weather, and no Spanish or Greek 

 sun is required for the production of excellent raisins. 



Tomatoes are peeled but not sliced, and placed close together 

 in one layer in the trays. Pumpkins are peeled and cut in pieces 

 two or three inches thick. For several years a flour has been made 

 from the dried pieces which serves as a substitute for rice flour. 

 Sweet potatoes are treated in a similar manner, their flour serving 

 as a substitute for chicory. 



Green corn is first steamed on the ear for not more than five 

 minutes. The grains are then picked off, placed in two-inch deep 

 layers in the trays and thoroughly evaporated, but not at too high 

 a temperature, 185 to 194 F. being sufficient. When dry it 

 is rubbed and passed through a fanning-mill to remove the hulls 

 loosened by rubbing. It is packed in boxes holding 10, 20, and 

 50 Ibs. each, and brings wholesale from 10 to 12 cents per pound. 



The following must also be steamed before evaporating : green 

 peas and beans, asparagus, beets, carrots, lettuce, cabbage, and 

 parsnips. Vegetables are cut up with a cabbage-cutter, and roots 

 in slices like apples. 



Onions are first freed from their external red or yellow peel and 

 then cut into slices one-fourth inch thick with a cabbage-cutter. The 

 slices are steamed for five minutes, which, with a suitable steaming 

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