﻿44 BULLETIN 1141, U. S. DEPARTMENT OF AGRICULTURE. 



provided with tight-fitting, closely -woven screens to exclude insects, 

 and the windows should be curtained to keep out direct sunlight, 

 which would cause more or less discoloration 01 the fruit. If several 



varieties of apples are being handled, bins or compartment must be 

 pr<>\ ided, in order that the fruit made from each variety may he kept 

 separate from the rest, part icularly if the products differ considerably 

 in color. The room should be provided with a stove or other source of 

 heat, in order that it may he kept at a temperature of 65° to 75° F. 

 during the conditioning of the fruit. 



If space permits, the conditioning room may also serve as a storage 

 room in which the dried stock remains until it is boxed and sold. It 

 is obviously bad business practice to store the dry fruit in the evapo- 

 rator, as the danger of loss of the entire season's product by fire is con- 



Pig. 14. — A pile of evaporated apples going through the sweating process in a curing 

 room connected with a New York evaporator. 



siderable. A much better practice is to employ a separate building 

 located at some distance from the drier as a storeroom and to transfer 

 dry stock to it as soon as conditioning is completed. Whatever the 

 location of the storage room, the suggestions as to its construction 

 given on page 57 should be followed. 



HANDLING THE WASTE. 



In the usual grades of apples taken to the evaporator there are 

 many specimens that are too small to pare or which for other reasons 

 can not be profitably used in this w T a} 7 . In the case of some of the 

 larger evaporators which are operated in connection with vinegar 

 factories, these apples, as well as all parings and trimmings, are sent 

 to the presses for "vinegar stock." but in the smaller ones these por- 

 tions are usually dried. "When this is done the small fruit separated 

 by the sizer is sliced without paring or coring, in a root cutter or 

 chopper, and spread on the kiln floor. The depth of loading and the 

 handling during drying is identical with that given for white stock. 

 When peels and cores are dried, the fact that they do not pack closely 

 makes it possible to load the floor much more deeply than with white 



