364 THE APPLE 



The slices are one-fourth inch thick, and should be cut, as far 

 as possible, at right angles to the hole made through the axis of 

 the apple when the core is removed by the parer, thus producing 

 the " rings," which is the form most desired. Other things being 

 equal, that fruit is sliced the best which contains the largest 

 proportion of rings, and this point is given more or less weight in 

 grading the finished product. 



Quartering machines are used when it is desired to dry the fruit 

 in quarters instead of in slices. When it is desired to evaporate 

 apples in quarters or sixths, they are run through machines which 

 cut them accordingly, the cutting being done in the opposite direc- 

 tion from the slicing ; that is, in a direction parallel to the axis of 

 the apple instead of at right angles to it. 



If the apples are to be dried whole, they are transferred from 

 the bleacher directly to the drying compartment without further 

 treatment. 



Crates and trays. Crates and trays are essential accessories in 

 the drying. A relatively large supply facilitates the handling of the 

 fruit both before and after it is pared, especially when there are 

 no elevators or carriers to convey the fruit from one point in the 

 evaporator to another. They are usually made to hold about a 

 bushel. The bottoms, and preferably the sides also, of the crates 

 in which the apples are bleached should be made of narrow slats 

 to permit a free circulation of the sulphur fumes through the fruit. 



Racks. In the construction of racks on which fruit is to be 

 dried, only the best grades of galvanized-wire netting should be 

 selected. If poorer grades are used, the acids of the fruit are likely 

 to act on the metals, producing undesirable results. 



When the fruit has been placed in the drying compartment of 

 an evaporator, of whatever type it may be, it has reached the most 

 critical stage in the whole process of evaporation, and it is here 

 that the greatest care and skill are required to insure the best results. 



Capacity of floor space and racks. In the case of kiln evapora- 

 tors the sliced fruit is evenly spread on the floor to the depth of 

 from 4 to 6 inches. A kiln 20 feet square will hold the slices of 

 from 1 20 to 150 bushels of fresh fruit, depending upon the amount 

 of waste in the apples and the exact depth to which they are spread 

 on the floor. 



