34 FRUIT HARVESTING, STORING, MARKETING 



his Ijlackberries at the dry-house. As this book is 

 written for the fruit grower we need not examine 

 closely into the business of the fruit buyer, the cold 

 storage manager, the transportation company, the 

 evaporating house, or the outside speculator. We are 

 concerned only in the home drying of fruit, and such 

 drying is nearly obsolete. We may be sorry that it is 

 .so; but that does not change the fact, and it need not 

 lead us aside from the present discu.ssion. 



All sorts of fruit can be dried or evaporated ; so 

 can many vegetables. Apples, peaches, apricots, 

 plums, blackberries, and raspberries, among the fruits, 

 are especialh- good when well evaporated ; and corn 

 and pumpkins are most prized of the vegetables. 



Different varieties behave differently in drying, de- 

 pending largeh' on texture and water content. These 

 diflEerences are particular!}- noticeable among apples. 

 The general nature and range of these variations may 

 be seen from the following table, giving the amount 

 of dried fruit secured from the bushel of green fruit, 

 and the approximate time required for drying : 



Pounds to Hours required 

 the bushel to evaporate 



Roxbury Russet 9 ij^ to 2 



Swaar 5V2 rJ^X to 2^:^ 



Gilliflower \)4_ 1% to 2!^ 



Twenty-ounce 5 2 to 1"% • 



Holland Pippin 5 2 to 2}^ 



Seek-no-further 4% 2 to 2% 



Spitzenberg 6}4 2 to 214 



Greening 6 2 to 2)^ 



Fall Pippin 6 2 to 2% 



Belleflovver sH 2!^:^: to 2^ 



Baldwin 6% 21;^ to 2^ 



King 5K 2% to 3^^ 



