BY-PRODUCTS 363 



desired to keep the fruit in the bleacher and the length of the latter. 

 When the fruit has been carried through the bleacher, it passes 

 to the sheer, which is located near by; provision for the escape of 

 the fumes may be supplied by ventilators above the operators. In 

 the power bleacher, where in some cases it is more convenient to 

 burn sulphur at some distance from the bleacher, a small sheet-iron 

 stove about I foot square and 1 2 or 1 5 inches high is used ; this 

 is connected with the bleacher by means of a small stovepipe. 



There are no definite standards as to the time required for bleach- 

 ing, the amount of sulphur necessary to accomplish the desired end, 

 etc. The aim is to treat the apples until enough of the fumes have 

 been absorbed to prevent discoloration after they are sliced and ex- 

 posed to the air. If it is found that the fruit is not retaining its 

 clean, white appearance, either the length of time that the fruit 

 is kept in the bleacher should be increased or more sulphur should 

 be burned. In many cases the bleaching process is doubtless 

 continued much longer than is necessary for the desired results. 

 Until some definite standards are established and recognized, the 

 greatest care should be exercised not to bleach more than the 

 minimum required to maintain the desired color a reasonable 

 length of time. 



From the information at hand, it seems that the length of time 

 necessary for bleaching varies from twenty minutes to an hour and 

 a half, although it may be regulated in a measure by the amount 

 of sulphur burned. The average time seems to be about forty-five 

 minutes. 



The estimates regarding the amount of sulphur used to bleach 

 a ton of fruit vary from 4 or 5 to 20 pounds, though but little 

 information of a definite character can be obtained at present. 



Slicing. There are several styles of slicers now obtainable which 

 are operated by hand, foot, or mechanical power. In general they 

 consist of a table in which a series of knives is so arranged that 

 the apples, when carried over them by a revolving arm, are cut into 

 slices. In at least one type the apples are delivered to the slicing 

 table by an attachment which works automatically. 



The capacity of slicers varies somewhat, as does the industry of 

 the men who operate them, but from 200 to 400 bushels for a day 

 of ten hours may be expected of a good machine. 



