159 



three are good, while Winter Nellis may have the advantage in flavoui-, but is usually 

 not 80 large as the other varieties. We might also mention Jos. De Malines, Glout 

 Morceau, and others. 



It may not be oat of place if I mention a list of hardy pears that might be 

 suitable for this district, if pears can be grown here at all, such as Flemish Beauty, 

 Fulton, Buflfum, Onondaga, Seckel, Sheldon, Beurre d'Anjou, WinterNellis, Lawrence, 

 Tyson, Osbands Summer, Beurre d'Amalis. 



In conclusion, gentlemen, let us endeavour to be honest with the dealers and 

 strive to get an individual name for our fruit by placing it in barrels or baskets the 

 same sample all through. 



Fruit Bvapoeation and its Eelation to the Fbuit-Growee : by J. T. Donald, 



Montreal. 



When the process of evaporating fruit was first introduced it was thought by 

 many that it would soon displace canning as a mode of fruit preservation. Such, 

 however, has not been the case. 



At the present time, in Canada at least, evaporating is practically employed in 

 the treatment of apples only. Much the same limitation is found in the United 

 States, if we except the Pacific coast, where the process is successfully applied to 

 peaches, apricots, pears and other fruits. 



Evaporation has been successfully applied to vegetables as well as fruits. Corn 

 has been treated on a large scale, but at present little, if anything, is done in this 

 line. 



When properly applied, evaporation produces but little change in the fruit 

 beyond the removal of a large portionof the water originally present, and of course 

 a corresponding reduction in weight and bulk. It follows, therefore, that if the 

 proper quantity of water be added to the evaporated fruit it is practically fi-esh 

 fruit. 



Why, then, is it that evaporation is not more extensively employed ? The 

 I'eason is not far to seek. On account of the amount of water removed in evaporat- 

 ing fruit considerable time and care are required to prepare the evaporated truits 

 and vegetables for the table: whereas, in the' case of canned goods the cooking is 

 done in the factory on a large scale, and the goods come into the consumers' hands 

 quite ready for the table, or at best merely requiring to be warmed. This it is 

 that prevents the wider application of our process of fruit preservation. The ques- 

 tion of fruit evaporation is thus practically limited to apples, and in this connection 

 the industry has assumed somewhat large proportions, and is yet capable of con- 

 siderable development. 



The apples sent to the evaporating factory are such as are not suited for ship- 

 pino- ; that is such as are not possessed of keeping qualities, windfalls and the culls 

 of winter fruit. At the factory the apples received are divided into two grades ; first 

 those of good flavour, size and shape, and so suited for peeling by machinery ; and 

 second all inferior, badly-bruised, misshapen and small fruit. The first grade is 

 peeled ' cored and sliced by machinery, often in one operation. The sliced fruit is at 

 once exposed for a few minutes to the gas produced by burning sulphur. This pre- 

 vents discoloration, and in no way injures the fruit; at most only a mere trace is left 

 after evaporation is completed. After being "sulphured," the slices are spread on 

 trays of galvanized iron netting, or of cloth, and heated air passed over them, the 

 result being as already mentioned, that a large portion of the water is withdrawn, 

 and at the same time certain chemical changes, akin to increased ripening, are 

 produced in the fruit, resulting in an increased percentage of sugar, and diminished 



^'^^ \^"e length of time the apples are exposed to the heated air depends upon the 

 temnerature employed. Considerable skill is required to obtain a satisfactory article ; 

 if the temiDerature of the evaporating chamber be not right at the beginning of the 

 process there is danger that the slices will become damp, whereas a properly eva- 

 porated apple is dry and spongy. After withdrawal from the evaporator the apples 



