EVAPORATION OF FRUITS. 21 



of space for each of 12 paring machines. This number of machines 

 is larger than is necessary to keep the plant running at capacity, 

 but it is advisable to provide at least 2 machines for use when others 

 are temporarily stopped for repairs, while the additional table space 

 will be extremely useful as a workbench for repair work. The par- 

 ing table should be 44 feet wide. Many operators employ 4-foot 

 tables, but' the additional width is of advantage in various ways. 

 The framing of the table should be of 2 by 4 inch stuff, substantially 

 braced, and the supporting legs of 4 by 4 inch material, spaced 4J 

 feet apart, so as not to be in the way of operators at the machines, 

 and spiked to the floor. The table should be 42 inches high at the 

 inner and 35 inches high at the opposite or outer side, where the 

 trimmers work. This gives the table top, which is made of 2-inch 

 boards, an inclination of 2 inches per foot of width toward the side 

 at which the trimmers work, in order that peeled apples dropping 

 from the forks of the paring machines may roll across the table to 

 the trimmers' side, where a 4-inch strip nailed to the edge of the 

 table and projecting 2 inches above it serves to arrest them. The 

 height of the table is such that both parers and trimmers may stand 

 at their work or sit on stools, as they may prefer. 



The paring machines are placed along the higher side of the table, 

 each machine being given a total working space of 4J feet. Each 

 machine is leveled and raised a few inches above the surface of the 

 table by placing wooden blocks of suitable thickness solidly fastened 

 to the table, beneath each leg, thus giving additional clearance for 

 waste under the machine. It is also a good plan to place a short bit 

 of board under each machine in such position as to form a sharply 

 inclined plane upon which apples drop as they are pared, as the addi- 

 tional impetus thus given will aid materially in carrying them across 

 the table. The chutes for delivering apples from the bin above 

 are so placed that each delivers into a box placed at the left and 

 about 12 inches from the machine it supplies. The main power 

 shaft is suspended from the joists directly above the paring table 

 and each machine is driven directly from it. 



The table is supplied with two conveyors running throughout its 

 length — one beneath it for removing peels and cores, the other, 

 which is raised 6 inches above it, for carrying pared and trimmed 

 fruit. Each conveyor consists of a wooden trough 8 inches wide 

 and 5 inches deep, with a chain- and-slat belt of the type already 

 described. In some plants successful use is made of belts of water 

 and oil proof material supplied at intervals of 12 or 18 inches with 

 cross cleats of some nonresinous hardwood, but such belts usually 

 give more or less trouble through their tendency to slip, and their 

 use is not recommended. At either end of the table the conveyors 

 run over pulleys supplied with take-ups for adjusting the tension 

 and return beneath the table. The conveyor for waste is placed 

 12 inches below the table, beneath and a little toward the inner side 

 of the paring machines, and an opening 8 inches square is cut in the 

 top of the table under each machine, permitting peels and cores to 

 drop directly upon the belt beneath. A similar opening is cut on 

 the opposite side of the table between each pair of trimmers. An 

 inch strip nailed along the upper edge of this opening keeps apples 

 from rolling into it, and a short inclined trough carries trimmings, 



