359 
A handy portable evaporator is constructed by Metters, Ltd., 
of Perth, and the trade also offers numerous other designs of fruit 
and vegetable dehydrators. The principle which underlies their 
construction is that the heat is made to circulate amongst the trays 
as rapidly as possible, and finally escapes through a flue at the top, 
carrying off with it the watery constituents of the fruit or 
vegetables. Provision is made for opening the evaporator and in- 
specting the progress of the drying. From the evaporator the goods 
are removed to a moth-proof chamber, where they are left to sweat, 
and are finally placed in suitable packages for marketing. 
The “Vrai” evaporators manufactured at Torrensville, in South 
Australia, in standardised 9ft.. room, cost £400 to £700 and £1,060, 
the patentees reserving a royalty of a 14d. per lb. of dried fruit. 
Other evaporators claiming more or less distinct features are 
also in use on the Murray irrigation colonies in Eastern Australia. 
Dehydrators were much used during the war for drying vegetables, 
fish, and other produce for use by the armies and the navy. 
FRUIT CANDYING 
is the process by means of which the juice is extracted from the 
fruit and replaced with sugar syrup, which, upon hardening, pre- 
serves the fruit from decay, and at the same time retains the 
natural shape of the fruit. 
After the preliminary candying process has been effected the 
confectionery is ready to be either glacé or erystallised. Glacé 
fruit is prepared by dipping the candied fruit in thick sugar syrup 
and leaving it to dry and harden quickly in the open air. The 
sugar thus forms a glaze on the fruit, which gives it its name. If 
it is to be erystallised, the fruit, prepared as described below, is 
dipped into the same kind of syrup and then removed and allowed 
to dry slowly in a room at a heat of 90° to 100° F., when the sugar 
appears in small crystals on its surface. 
The method of fruit candying is clearly outlined in one of the 
U.S. Consul’s Reports on— 
Canprep Crrron anp Lemon PEEL. 
The industry is very well adapted to the Australian States, 
where all the material essential—fruit, sugar, and fuel—required is 
raised and produced. 
“Leghorn, in Italy.—The fruit and every ingredient and article 
necessary to the preparation of the candied peel come from abroad. 
The fruit of the best quality comes from Corsica; Egypt furnishes 
the sugar, Great Britain provides the fuel, Trieste and distant pro- 
vinees of Italy contribute a portion of the raw product and wood 
for the boxes in which the peel is exported. The province of Leg- 
horn provides nothing but the labour necessary for the manufacture. 
“Nor is this industry, the Consular Report says, one which 
has fallen into Livornese hands from any specially acquired local 
