356 



THE GARDENER'S ASSISTANT. 



is a matter which can only be learnt by experi- 

 ence. 



The temperature can be determined by means 

 of a thermometer placed over the hot-air 

 chamber, and this should be at least 180° Fahr. 

 to start with, for either Apples or Plums, rang- 

 ing up to 212° Fahr. ; but a steady heat of 200° 

 Fahr. will do better work than one that fluc- 

 tuates between the extremes. It is advisable 

 to finish the fruit right off at the maximum 

 temperature, as, if it is allowed to fall towards 

 the close of the drying, the fruit will sometimes 

 become soft, and does not keep so well. 



Since these machines are equally well adapted 

 for drying vegetables, and as they can be fre- 

 quently applied to this purpose with advantage 

 after the fruit is disposed of, a few words may 

 be admissible here respecting the best methods 

 of dealing with them. Potatoes, Carrots, and 

 Onions are peeled and sliced, and steamed or 

 slightly boiled for about 5 minutes, then drained 

 and placed at once on the trays. Dwarf Kidney- 

 beans or Scarlet Runners must be young and 

 tender; they are cut into thin slips, steamed, 

 drained, and placed in the trays in thin layers. 

 Cabbages have all hard stem or midribs cut 

 out, and are then cut into thin strips; Cauli- 

 flowers also have all stem removed, and just the 

 head divided into small pieces. Celery is used 

 in strips, and, like the two preceding, is steamed 

 previous to drying. For herbs the process is 

 especially useful, as, if they are gathered quite 

 clean, no preparation is needed. Parsley, Mint, 

 Thyme, and Sage pay well for drying in quan- 

 tity, though, for convenience in bottling or 

 placing in packets, they may be somewhat re- 

 duced before they are placed in the machine. 



The following table, giving the comparative 

 weights of fresh and dried fruits and vegetables, 

 the temperature needed, and the length of time 

 required to complete the work of evaporating in 

 a satisfactory manner, combines the results ob- 

 tained by Dr. J. A. Voelcker in the Leicester 

 experiments, with those obtained by several 

 other operators in this country, corrected by 

 personal experience where necessary. In such 

 results there must always be some variation 

 depending upon the machine employed, the fuel 

 used, the condition of the fruits at the time, 

 and the kinds dealt with. 



In the Leicester experiments a Waas evapo- 

 rator was used, while in those of the Royal 

 Horticultural Society one of the Ryder type 

 was employed. Where there is much diver- 

 gence in the results, the figures given by 

 American dryers are added: — 





Fahr. 



Temperature. 



Hours. 



Weight. 





Fresh. 



Dried. 



Apples— Whole 



Sliced 



Rings 



180°-212° 



180°-212° 



180°-212° 



140°-160° 

 180°-212° 

 140°-160° 

 140°-150° 

 180 u -212° 



4-6 

 3-4 

 2-3 

 8-10 

 6-8 

 12-20 



4-6 



10-12 



4-5 



4-5 



10-12 



100 lbs. 



lOO'lbs. 



lOO'lbs. 



100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 



10-12 lbs. 



Pears — Whole 



Sliced.. 



12-15 lbs. 



Plums (not stoned).. 

 Cherries and Dam- 

 sons 



20-30 lbs. 

 20 25 lbs 



Apricots (stoned)... 



Strawberries 



Raspberries 



10-12 lbs. 

 8-10 lbs. 

 7-9 lbs 



Peaches 



10-12 lbs 







Vegetables. 



Potatoes 



Carrots 



Onions 



Kidney and Runner 



Beans 



Cabbages 



Celery 



Cauliflowers 



Peas 



Fahr. 

 Temperature 



200°-212° 

 200°-212° 

 200°-212 c 



190°-200° 

 190°-200° 

 190°-200° 

 190°-200° 

 190°-200° 



Hours. 



3-4 

 3-4 

 3-4 



2-4 

 2-3 

 3-4 

 3-4 

 2-3 



Weight. 



Fresh. 



100 lbs. 

 100 lbs. 

 100 lbs. 



100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 

 100 lbs. 



Dried. 



8-10 lbs. 



7-8 lbs. 

 10-12 lbs. 



10-12 lbs. 



7-8 lbs. 



4-5 lbs. 



4- 5 lbs. 



10-12 lbs. 



Apart from the actual care essential in the 

 operation itself, much of the pecuniary success 

 of drying fruits or vegetables will depend upon 

 the way they are afterwards placed upon the 

 market. Apples, in whatever form, can be con- 

 veniently packed in wooden or tin boxes lined 

 with paper, but the rings or whole fruit are 

 nearly always sold in the shops loose by the 

 pound. Dried Plums, Apricots, and Pears are 

 also placed on the market in the same style and 

 retailed loose. Some of the best-quality French 

 Plums are, however, usually packed in wide- 

 mouthed glass jars with metal tops, and, being 

 tastefully labelled, form attractive goods at 

 substantial prices. They are frequently put up 

 in 2-lb. jars, and sold at about lOd. or Is. 



As regards the actual expenses and profits 

 attendant on fruit-drying, it is possible from 

 the foregoing facts to arrive at an idea of both 

 the outlay and the returns. The chief factors 

 in the case are the prices of fuel and the 

 economy with which it is employed, the market 

 value of the fruit at the commencement of the 

 work, the skill exercised in the utilization of 

 the waste (the cores and parings in the case of 

 Apples), and the conditions of the dried product 

 when sold, so that it may take a place amongst 

 the numerous competing imports from other 

 countries. As an example, if 100 lbs. of medium- 

 size Apples are taken, as shown, in that table, 

 12 lbs. of dried produce may result. The cores 

 and peelings, as removed by a machine, amount 

 to about one-fourth of the total weight of fresh 

 fruit. We thus have 12 lbs. of dried Apples, 



