11 



air. Havins^ accom{)lished its part in the ripenini^ and super-ripening process, 

 it is removed before it can commence pulling down what it has built up. 



THE AIiDEN PROCESS 



i\Iay be briefly described as a method for maturing and preserving animal and 

 vegetable substances, in part through evaporation, and in part through chemical 

 binding of their organic moisture, by exposing the same to a current of heated 

 and humid air, increasing in humidity, and decreasing in heat as the evapora- 

 tion proceeds, said current of air moving in the same direction with the articles 

 to be treated. 



The principal part of the apparatus consists of a vertical chamber, or shaft, 

 twenty to twent}--five feet high, and three to five feet square, containing a series 

 of frames, one above another, four and one quarter inches apart, covered with 

 netting, and moved upward all together by endless chains. The heating appa- 

 ratus is placed under this chamber, from which currents of air, heated to any 

 required temperature, pass up, through, and around the frames. On each frame 

 is spread ten to twenty pounds of fruit. The lowest frame is first placed in the 

 chamber directly over the heat, at the bottom of the shaft, where in remains 

 from two to six minutes. It is then moved up four and one-quarter inches, and 

 another frame offruit is placed beneath it. At regular inter\^als the whole series 

 of frames are moved upward four and one quarter inches, and a fresh frame is 

 put on beneath them, until the frames are all in, containing (if apples) fifteen to 

 thirty bushels of fruit. At this time the shaft being full, one frame is taken off 

 at the top, and one is put in at the bottom at regular intervals, varj-ing with the 

 variety of fruit treated, and the thickness of the slices or pieces. Each bushel 

 of apples contains about forty pounds of water, which is seized by the ascending 

 air, and passes with it up, through, and around the fruit as the moisture is taken 

 gradually from it, enveloping it to the last in a cloud of vapor. The pores of 

 the fruit are thus kept open, free for the circulation and exit of vapor, until all 

 the free water is removed, the remainder (i6 per cent.) being held as dydrate. 

 It is well know-n that fruit will not mature, ripen or sweeten up, in strictly dry 

 weather, nor in cold wet weather. The Alden Evaporated Fruit follows the 

 law of nature in this respect. It does not become, therefore, a dried fruit, in 

 the ordinary acceptation of that term, but it is preserved in its own concen- 

 trated yWrcj, and will keep for years in any climate. The flavor is retained, and 

 the development of glucose, or grape sugar, is perfect. 



On the other hand, a current of dry heated air applied to the cut surfaces of 

 fresh fruit, will form a skin or covering, which confines the acids, etc., within, 

 and, under a moderate heat, partial fermentation ensues, as in sun-dried fruits; 

 while, if the heat is too great, in a close chamber or oven, the saccharine mat- 

 ter is changed into caramel, or burnt sugar, the result of which is seen in the 

 dark-colored, partially soured, leathery, decayed, or charred fruits, found in the 

 market, selling for about one-half the price of the Alden goods. The cores 

 and skins of apples can be, at a trifling expense, converted into pure vinegar, 

 cider, or jellv. 



