418 VINEGAR, CIDER, AND FRUIT- WINES. 



apparatus, is best effected by spreading the slices in a two-inch deep 

 layer in the trays, placing the latter in the steaming apparatus, and 

 immediately after the above mentioned time in the evaporator. 

 They are packed in tin boxes holding 50 Ibs. each, which are 

 placed in a wooden box. By evaporation, 100 Ibs. of onions are 

 reduced to 12 ibs. The average wholesale price is about 30 

 cents per pound. 



Potatoes must be thoroughly washed. This is best effected in 

 a cradle, the bottom of which is provided with wide perforations 

 so that the water constantly pouring in can run off quickly. The 

 potatoes are then placed in trays, and from four to six of the latter, 

 according to the size of the steaming apparatus, brought into the 

 boiler. Steam is then admitted, and after 35 minutes the potatoes 

 are taken out, care being had, however, not to steam them much, 

 as otherwise they become of no value for the evaporating process. 

 The loosened peels are then rubbed off with the hand, and the 

 peeled potatoes brought into a press, the bottom of which consists 

 of a perforated wooden plate or of woven wire. The lid must fit 

 tight to the interior walls of the press, so that the entire mass of 

 potatoes falls coarsely crushed through the bottom. The crushed 

 potatoes are placed in layers two or three inches deep in the trays 

 and levelled with an instrument made by driving small nails into a 

 board so that their points project one-half inch. They are then 

 evaporated at not too high a temperature 185 F. is sufficient 

 to prevent scorching; taking care, however, to dry them through. 

 The evaporated mass is coarsely ground in a suitable mill, and the 

 resulting flour packed in zinc canisters, holding 28 and 56 Ibs. 

 each. Two such canisters are placed in a wooden box, and are 

 then ready for shipment. 



It is of the utmost importance to select only perfectly sound 

 potatoes and remove all which sour or are injured in any other 

 way during the process. Success depends on the rapidity and 

 regularity from the commencement to the end of the process. All 

 potatoes which become cold before being brought into the evapo- 

 rating apparatus are worthless, and the same may be said of those 

 which have been steamed too long ; they are converted into paste. 



From a statement by an English commission house, in reference 

 to a shipment of evaporated potatoes from the Pacific coast, it was 



