368 



The Canadian Horticulturist. 



eight inch strip, lengthwise under the eaves, to allow them to extend over without 

 interfering with trays or door. Next, a wide board, say twenty or twenty-four 

 inches wide, hung with strap hinges at lower edge. Here,(trays are slipped in 

 four inches apart, on slides nailed on the frames, and on both sides of the 

 middle frame, care being taken to fill up the spaces behind the slats, so that the 

 hot air cannot pass through without going over the apples. 



The trays should be only three feet eight inches long, leaving a space for the 

 heat to pass around the ends. Then the first is pushed back, leaving a space 

 four inches in front. The next, leave the space at the back, and so on ; this will 

 give a strong current of hot air between the trays, besides what passes over. 

 Trays should have half inch play, so that they will go in and out easily. And the 

 green fruit should be kept on those nearest to the heater, to prevent scorchingjwith 



wmmmmmmmmpjp^ 



Fig. 61. — Cylinder. 



Fig. 62. — Side View and Pipe. 



a very hot fire. Trays have to be drawn out to be cleaned. For roof, use 

 matched stuff, leaving four inches open whole length of peak for ventilation. 

 Put wide board on the top of the two centre end boards that extended above 

 peak, and strips on side, so as to leave four inch space on each side. This com- 

 pletes the building. 



For drying apples, have strips of pine cut, quarter inch square, and nail on 

 the trays so that one corner is up. For berries, use wine cloth. There should 

 be as many trays as you have space for, then you can have several spread at once. 



For heater, obtain two round cast-iron heads, with flange for sheet iron. 

 One has a door for wood and below it a draft hole. Sheet-iron is often used for 

 one head. For this size have them fifteen inches in diameter. Take these 



