No. 4.] EVAPORATING FRUIT. 191 



follows : the American, from 8 to 10 bushels per clay of 

 fifteen hours ; the Toppin^y, from 8 to 10 bushels ; the Stahl, 

 fi-om 8 to 12 bushels. The best we have been able to do is 

 to produce from 4 to about 6 bushels in a day of ten hours, the 

 difficulty being in the time which it takes to evaporate the 

 fruit after it is pared. If the evaporator were larger, better 

 results would be obtained, as the paring machine which we 

 used would enable us to prepare and put into the evaporator 

 many more bushels of fruit. That is of interest to those 

 who are engaged in evaporating fruit. I have figures from 

 one man who has an evaporator guaranteed to evaporate 

 50 to 60 bushels of fruit in a day of fifteen hours. The 

 owner of this one has been runnino; it more or less through 

 the fall, and has been unable to evaporate more than from 

 30 to 25 bushels with two men and two boys, taking up 

 their time completely, and thus producing about the same 

 proportionate amount that we have been able to produce 

 from these smaller evaporators. In the larger establish- 

 ments, where the business is conducted on the co-operative 

 plan or in some other way, evaporators are used having a 

 capacity of from 50 to 200 or 300 bushels per day ; and in 

 almost any community where the fruit crop has been as 

 large as it was the past season there would be no difficulty 

 in keeping one of this capacity running from the first of 

 September to the first of January, utilizing the difierent 

 varieties as they mature ; and the product, as we find, is 

 very much better from fresh fruit. If we take the early 

 apples, like the Porter, just as they are in condition for 

 falling from the tree, while they are still firm, we can save 

 everything ; there need be no loss of anything except the 

 cores and skins, and the apples which are too small and 

 imperfect to produce any product at all. Difierent varieties 

 give us a difierent quality of evaporated fruit. 



We have in the room below samples of Baldwins evapo- 

 rated by the different evaporators. There is also one sample 

 of the apple known as the Swaar, a variety not very much 

 grown, but it illustrates the diff*erence between the Baldwin 

 and that variety. You will find the varieties which give the 

 best result, the whitest and nicest product, are the Swaar, 

 the Snow, Baldwin and Willow Twig; and those which 



