144 GARDENING FOR ALL. 
medium size will yield about forty-five pounds of ‘“ meat” 
so-called, thus leaving eleven pounds of waste. The forty- 
five pounds of prepared rings will produce about ten pounds 
of dried apple rings, different varieties of apples making a 
little difference in the results as to weight. The dried rings 
will sell at fourpence to fivepence per pound. The peel and 
cores are dried and used for the purpose of making apple 
jelly, consequently the actual waste is reduced to a minimum. 
‘“« The best varieties for drying are the good cooking sorts 
such as Hawthornden, Golden Noble, Dumelow’s Seedling, 
Ecklinville, Warner’s King, &c., but any variety may be 
dried; and, as a rule, the higher the quality of the apple the 
better will be the quality of the dried article produced. 
Lemon peel also proves a great success, samples of which 
have been lately much admired at several important 
exhibitions. 
“In conclusion, it must always prove an advantage to be 
able to use any kind of fruit in a profitable manner, the owner 
of which would never find himself in the want of material for 
the compote or the apple pie, &c., at any season of the year. 
‘‘ Both the fruit and vegetables require to be soaked 
some hours in water before use, when they will be found to 
return to about their normal size and weight, and will be 
found to retain the juiciness and full flavour of freshly 
gathered fruit. 
‘“T am convinced that fruit drying would prove a 
profitable undertaking if worked upon a large scale; and 
should an evaporator be established in some of our large fruit 
growing centres, and its usefulness demonstrated to the fruit 
growing community, it would prove a great benefit both to 
the growers and the consumers.” 
After Mr. Trotter’s clear exposition of the evaporator, 
its management and utility, little more can be said with any 
advantage, and I commend the work of fruit drying to the 
careful consideration of all who are interested in its culture, 
and to those who have the general welfare of the community 
at heart. 
