The Storage and Preservation of Fruit. 191 



slipped in, all i^reviously inserted are elevated a short dis- 

 tance. By the time the shaft is filled to the top with the 

 "trays of fruit, those first put in are sufiiciently dry to re- 

 move. 



Trays made of galvanized iron are objectionable owing 

 to the liability of the zinc to become detached and mingled 

 with the fruit. Those made wholly of wood, or with the 

 bottom of non-metallic netting, obviate this objection while 

 adding the one of combustibility. 



Fruit evaporators are now made of various styles, though 

 differing chiefly in minor details, and of sizes varying from 

 the cook-stove evaporator, intended to dry but a bushel or 

 two of fruit per day, to mammoth machines drying hun- 

 dreds of bushels in the same time. Apples, peaches and 

 raspberries are chiefly evaporated in the east; prunes, plums 

 and apricots are extensively evaporated in the Pacific states. 

 The finer grades of the larger fruits are evaporated only 

 when prices are very low. The smaller evaporators can 

 be operated with profit only where labor is very cheap. 



The superiority of evaporated over sun-dried fruits is 

 now generally recognized in the markets of the world. 



Sulfiu-infi the whiter-fleshed fruits, to prevent discolor- 

 ation of the cut surfaces, is largely practiced both in sun- 

 drying and evaporating fruits. The fruit, after having 

 been prepared for drying, is treated for a short time to the 

 fumes of burning.sulfur. This prevents discoloration, and 

 in. a measure restores the whiteness of parts already dis- 

 colored. It is usually performed in a sort of cabinet with- 

 out bottom, made of matched lumber, with openings for 

 dampers at the top and below, and with a door which in- 

 cludes the whole of one side. The cabinet should be of a 

 length corresponding to the length of the trays, and of a 



