34 I^RUIT HARVESTING, STORING, MARKETING 



his blackberries at the dry-house. As this book is 

 written for the fruit grower we need not examine 

 closely into the business of the fruit buyer, the cold 

 storage manager, the transportation company, the 

 evaporating house, or the outside speculator. We are 

 concerned only in the home drying of fruit, and such 

 drying is nearly obsolete. We may be sorry that it is 

 so; but that does not change the fact, and it need not 

 lead us aside from the present discussion. 



All sorts of fruit can be dried or evaporated ; so 

 can many vegetables. Apples, peaches, apricots, 

 plums, blackberries, and raspberries, among the fruits, 

 are especially good when well evaporated ; and corn 

 and pumpkins are most prized of the vegetables. 



Different varieties behave differently in drying, de- 

 pending largely on texture and water content. These 

 differences are particularly noticeable among apples. 

 The general nature and range of these variations may 

 be seen from the following table, giving the amount 

 of dried fruit secured from the bushel of green fruit, 

 and the approximate time required for drying : 



Pounds to Hours required 

 the bushel to evaporate 



Roxbury Russet 9 i]4 '° 2 



Swaar $% 1% to 2)4^ 



GJlIiflower n% i^ to zM 



Twenty-ounce 5 2 to zj^ 



Holland Pippin 5 2 to 2}^ 



Seek-no-further 4J^ 2 to 2% 



Spitzenberg 63^ 2 to 2^ 



Greening 6 2 to 2j| 



Fall Pippin 6 2 to zj^ 



Belleflower s% zj^ to 2^ 



Baldwin (,% zj^ to z^ 



King sVi 2Mto3M 



