354 



THE GARDENER'S ASSISTANT. 



£120 for the largest, there are many interme- 

 diate sizes and prices. The principle is alike in 

 all, but the modes of application employed divide 

 the apparatus into two classes, each of which 

 have their advantages and their advocates. 

 The drying is effected by passing highly-heated 

 pure air through and over the fruit; but while 

 in one series of machines the heating power is 

 at one end of the apparatus containing the 

 drying - trays, the extreme end being raised 

 above the level to ensure the circulation of 

 the air, in the other type the stove is imme- 

 diately below the trays, which are placed in a 

 vertical framework above it, but separated by 

 a hot-air chamber from the fire itself. The 

 first -named or horizontal forms comprise the 

 machines of the Dr. Ryder's patent and Invicta 

 types, which are employed in America for the 

 more extensive factories. The vertical forms, 

 chiefly modifications of the Waas patents, are 

 in favour in Germany, and being obtainable in 

 small sizes are those chiefly used for home- 

 drying on a moderate scale. In both systems 

 wire trays are used for holding the fruits, thus 

 permitting free access of air to them on all 

 sides. 



The preparation of the fruit for drying re- 

 quires considerable attention, and much assist- 

 ance has been derived from the production of 

 numerous appliances which render the work of 

 paring, coring, and slicing in the case of Apples, 

 and the removal of the stones in Plums and 



Fig. 1127.—" Gnom ■ White Mountain Parer, Corer, and 

 Slicer. For Apples. 



similar fruits, an expeditious and simple pro- 

 cess. The Apple-parers can be had in several 

 forms and sizes; one type is an ingenious little 

 machine, the "Gnom", which can be screwed on 

 to a kitchen table, and which pares, cores, and 

 slices at one operation. It can be bought at as low 

 a price as 3s. In the larger machines increased 

 strength is obtained, and contrivances are added 

 by which the cores are forced off automatically, 

 the peelings are cast on one side, and the Apples 



are cut into slices instead of into a continuous 

 ring. The fruits can only be done singly, but 

 with a little experience in the "feeding", as 

 much as 80 bushels of Apples a day have been 

 prepared by the larger machines by hand-power, 

 which has been increased by steam-power to 100 

 bushels a day. But this has been accomplished 

 in the American factories under special circum- 

 stances, and the average amount of work that 

 could be performed would be much below this. 

 Still, it is surprising how rapidly the work can 

 be done after some practice, as even with the 

 smallest machines, by continuous application, as 

 much as a bushel of medium-sized Apples per 

 hour can be thoroughly and carefully prepared. 



A simple but effective machine is used for 

 stoning Cherries, which can be had for 2s. or 

 3s. , and this might be used for Damsons or 

 similar small fruits, which when dried have an 

 undue proportion of stone as compared with the 

 flesh. 



Apples can be dried in several forms, but the 

 rings are usually preferred, as they are the most 

 readily prepared; it is also a convenient form 

 in which to pack them for storage or export. 

 Whole Apples can also be dried after being 

 peeled and cored, but they require a longer 

 time, and consequently more expense in fuel to 

 produce satisfactory results, while the additional 

 prices obtainable are hardly commensurate with 

 the increased outlay. Still, some prefer this 

 style to the rings, and a limited quantity should 

 therefore be produced. Occasionally Apples are 

 prepared in a third way, namely, peeled and 

 cored and then cut into quarters, which may be 

 regarded as intermediate in cost between the 

 whole fruits and the rings. 



One difficulty has to be contended with, 

 especially in the case of Apples, that is, liability 

 of the dried product to become discoloured 

 after it has been made for a short time, unless 

 it receives some preservative treatment previous 

 to packing. In America the sulphuring process 

 is commonly employed, namely: immediately 

 after the drying operation is completed (or while 

 it is proceeding) the Apples are exposed to the 

 fumes of sulphur, which ensures a clear and 

 bright appearance, while at the same time pre- 

 venting fungoid attacks. But except in the 

 hands of the most experienced workers, this is 

 a source of danger to the dried product, in two 

 ways: one is, that the true flavour may be par- 

 tially or wholly destroyed; and the other is, 

 that a little excess will impart a distinct odour 

 and taste of sulphur to the fruit. As a sub- 

 stitute the rings, &c, are sometimes allowed to 



