EVAPORATION OE FRUITS. 37 



group includes: Arkansas Black, Annette, Beach, Barnes Best, 

 Butter, Red, Camak, Collins, Fameuse, Golden Russet, Graven- 

 stein, Holland, Illinois Favorite. Kittagskee, Kinnard, Loy, Wolseley, 

 Missouri Pippin, Maiden Blush, Martin, Main, Northwestern Green- 

 ing, Northern Spy, Pinnacle, Paragon, Red Canada, Rabun, Sweet 

 Orange, Scott Winter, Swaar, Steward Golden, Stark, Tompkins 

 King, Vanlioy, Western Beauty, Winter John, York Imperial, Yel- 

 low Skin, and Yellow Belltlower. 



A third group comprises apples which are more heavily pigmented 

 and which in consequence yield rather distinctly dark golden dry 

 stock. While marketable, such stock is discriminated against by 

 most dealers either by offering lower prices or by assigning the fruit 

 to a lower grade. Some of the dark golden stock varieties are 

 Abernathy, Akin, Arctic, Arkansas (Mammoth Black Twig), Bab- 

 bitt, Barry, Baker, Buckingham, Black Gilliflower, Buckskin, Clay- 

 ton, Colorado Orange, Collins Keeper, Fink, Ferdinand, Gold Medal, 

 Golden Noble, Golden Pippin, Haycock, Hendrick, Imperial, King 

 David, Mason Orange, Peck, Pink, Peter, Rubicon, Ribston Pippin, 

 Smokehouse, Schroder, Twofaced, Traders Fancy, Terry, Whinery, 

 Walbridge, Washington Strawberry, and Zoar. 



PREPARING THE FRUIT FOR EVAPORATION. 



Paring. — The sizing and distributing system described in the sec- 

 tion on the workroom automatically supplies any given paring ma- 

 chine with fruits which do not vary more than half an inch in 

 diameter. It is necessary to adjust the machines to fruit of the par- 

 ticular size supplied. This is done by shifting the attachment of the 

 coil spring on the knife head inward or outward until the tension is 

 such that the knife takes off a thin uniform paring, without tendency 

 to skip or to cut so deeply as to choke the knife. It may also be 

 necessary to loosen the coring spoon and move it slightly in or out, 

 in order to make it cut cleanly through, the fruit, yet throw the pared 

 and cored apple clear of the parings. One person should have entire 

 charge of the adjustment and repair of machines, and when once 

 properly adjusted no tinkering with the machines by others should 

 be permitted. 



The operator should be instructed to place every apple upon the 

 fork stem end first, so that the paring is begun at the calyx, and to 

 aim at securing perfect removal of the core by the spoon. All stand- 

 ard power-operated machines are supplied with pulleys of such a size 

 as to run the machines at the rate of 30 apples per minute. An 

 inexperienced operator will find difficulty in feeding a machine at 

 this rate. It is better policy to insist upon careful work and to have 

 operators gradually acquire the necessary speed than to slow down 

 the machines at first and subsequently raise them to standard speed. 



Trimming. — In paring the fruit more or less skin is usually left 

 around the stem and calyx of the apples and any irregular places 

 that may occur. There will be worm holes, decayed spots, and other 

 blemishes which will detract from the appearance of the product if 

 allowed to remain. Even bruises are objected to by the most exacting 

 operators. Hence all such defects are cut out as soon as the fruit is 

 pared if the highest grade of product is expected. This is done with 

 a narrow, straight-backed, sharp-pointed knife, having a blade not 



