290 AUSTRALIAN AGRICULTURE. 



Open Air Drying. This is possible in very dry 

 parts. The process of drying illustrated shows how trays 



Drying ou Lucerne, in the Open Air. 



of fruit are so arranged, on mown lucerne or grass, that 

 dust is warded off, and covers can be dropped over a 

 number of cases, from a central point, by connecting the 

 covers with wire or rope. But open air drying is always 

 risky, as even a shower or heavy dew discolours the 

 fruit. 



Drying Potatoes, Tomatoes, Herbs. Potatoes dry 

 nicely, and are in active demand on stations, at the 

 goldfields, and other places. The potatoes are washed, and 

 peeled by means of a machine similar to an apple parer. 

 They are then boiled, then broken up, not too fine, spread 

 evenly on trays, and placed in a dryer. The drying 

 process takes about ten hours, at temperature of about 140 

 deg. When the contents of the trays are thoroughly dry, 

 they are exposed to the air in a cooling chamber, then 

 ground to about the consistency of bonemeal, and packed 

 in tins for export. The great advantage in boiling the 

 potatoes previous to evaporating, is that they are much 

 more easily prepared for table afterwards, and very much 

 less water is required, the latter being a very important 

 consideration in places where water is scarce. The potato 

 meal does not require soaking before being used. Four 

 cupfuls of water are added to one cupful of potato, boil for 

 ten minutes, and the product is ready for use. It cannot 

 then be distinguished from potatoes cooked in the ordinary 

 way. 



