AUSTRALIAN AGRICULTURE. 



this latter being hinged at the lower edge ; the upper edge 

 being held in place when closed by buttons on the eave 

 strip. Into this open space, the fruit trays are slipped on 

 pieces nailed to the sides, care being taken to fill up the 

 spaces behind the slats, so that the hot air cannot pass 

 without going through the fruit. 



Drying Trays. They are made of timber ; or strong 

 wire netting for the bottoms. Three feet eight inches square 



is a good workable 

 size, leaving a space 

 for the heat to pass 

 around the ends and a 

 4in. space in front; the 

 second tray is kept for- 

 ward so as to leave the 

 same space at the back, 

 and is on the top. 

 This arrangement 

 gives a strong current 

 of hot air between the 

 trays. For the stove 

 or heater, two cast- 

 iron heads, 15in. di- 

 ameter, form the ends, 

 having flanges for 

 sheet iron; one head, as 

 in illustration, (page 

 287), has a door for 

 wood, and below a draught hole. The sheet iron 

 cylinder for the fire is made with a stove-pipe hole on 

 each side near the back end. This machine dries 5001bs. in 

 apples or peaches a day. Where an 1 Sin. or 26in. cylinder 

 is used, spaces for three sets of trays are placed, thus 

 allowing of longer return pipes, saving more of the heat, 

 and allowing more work to be done. 



The Drying Medium. It is the same, heated air, in all 

 cases. Sun drying is risky and uncertain. Currents of 

 heated dry air are arranged to pass under, through, and over 

 the fruit in the dryers, extracting the moisture, until just 

 sufficient is left to have the fruit flexible. The more water 



Circular Dryer. 



