GARDENING For ALL. 139 
apples and also to their respective varieties. Further, some 
varieties of apples give a larger per centage of weight after 
drying than other varieties. 
The approximate drying temperatures, and length of 
time required, for the various fruits and vegetables are as 
follow :— 
Whole Apples, wie 175 to 240 degrees F.; 8 to 10 hours. 
» Pears by 212 5 240 a iT eee 
» Plums of 240 ,, 300 Bi a ge A 
» Peaches aa 200 ,, 212 a ii ie a SBe cdi 
» Apricots .. 240 ,, 250 i tie 2 ay ae 
» Cherries .. 212 ,, 220 - ae, eee 
» Figs a 200 ,, 212 i oo 2a 3 oa 
Currants (Black) 180 ,, 200 __,, Mh, NZS gas SAN An 
i (Red) 180 ,, 200 fol 2) ae Se 
Asparagus .. 150 ,, 160 Pe yh Bag, SER Ys 
French Beans 150 ,, 160 . sig EE: aie tae as 
Tomatoes .. 200 ,, 212 sf fig Leki oS. Sa 
Peas ue 212 ,, 220 “ fay tale ae’ FEB aoa 
Thyme aa 150 ,, 200 ‘a » IO ,, 15 minutes. 
Parsley 28 I50 ,, 200 a eo Seis 
Sage ++, 200 ,, 220 ue » 10,15 4, 
Mint, same as for Parsley. 
Pennyroyal, a 
Apple rings and ‘‘cored”’ apples require much less time than whole 
apples. 
Mr. Trotter calculates that their evaporator consumes 
seventy-five pounds of coal in twenty-four hours, during 
which period about 4oolbs. of ‘ green” apples would have 
been dried, and he puts the total cost of drying at about 
sixpence per bushel. They dispose of their apple rings at 
fivepence and sixpence per pound, whole apples at eightpence 
and ninepence, and ‘‘cored”’ apples at tenpence per pound. 
Small apples are necessarily more costly to ‘dry ” than 
are larger and finer fruit. Fifty-six pounds of average sized 
apples yield about ten pounds of dried apple “rings,” and 
these at fourpence per pound would be worth three 
shillings and fourpence, or six shillings and eightpence per 
hundredweight ; if we deduct one shilling for cost of drying 
it leaves five shillings and eightpence per hundredweight for 
the apples. Jelly is made from the parings and corings, 
which would add a little to the total value per hundredweight 
of the fruit. 
