11 



the slices wliicb lias given evaporated apples in Germany the common 

 name "Rinaapfel.*- After slicing-, tlie pieces are spread in thin layers on 

 shallow trays of ditfereiit sizes, made in every instance observed bj^me 

 of galvanized iron wii^e. The slices shonld not be more than two deep, 

 and in order to secnre an even and nniform drying shonld not stick 

 closely together. Tlie trays, when filled, are transferred to large dry- 

 ing furnaces heated with steam or hot air, and the temi)eratnre and draft 

 so regulated as to secure the required degree of desiccation in from 

 tbree to four hours. It should be noted here that before beginning the 

 operations above mentioned the apples are passed through screens, to 

 separate them into grades of uniform size, and all decayed or injured 

 fruit is removed. After the apples are pared they are again examined 

 for decayed spots, and these, if not too large, are removed with a knife 

 before the apples are sulphured and i:>assed to the slicing machine. 



After the trays are removed from the drying kilns the evaporated 

 slices are removed and any imperfectly dried slices separated and 

 thrown together for subsequent additional evaporation. In some 

 instances I noticed that the trays were oiled from time to time, to pre- 

 vent the evaporated slices from sticking thereto. The evaporated fruit 

 is thrown into large heaps on a clean floor and allowed to remain for 

 about two weeks, being occasionally turned over with a shovel. By 

 this process the slices all acquire a uniform i^ercentage of moisture. 

 Tbej' are then sifted, so as to secure them in sizes of uniform dimen- 

 sions, after which they are packed, usually with the help of i)ressure, 

 into boxes suited for shipment, as a rule 50 pounds being placed in each 

 box. The quantity of perfect fruit secured in an evaporated state is 

 not far from 12 per cent of the gross weight of apples entering the 

 manufactory. Cores and skins may be dried and used for flavoring 

 jellies, etc., or they may be i^ressed for the purpose of cider making. 

 In the latter case it is found that about one gallon of cider is secured 

 for each bushel of apples used. 



I am told that in many establishments, in order to avoid the danger 

 of contaminating the evaporated fruit with zinc, trays are employed 

 in which the bottoms are composed of wooden slats or canvas. The 

 objection to the use of wood in the manufacture of the trays lies in the 

 fact that the parts of the sliced apples lying in contact with the wood 

 are imperfectly dried, so that the product is not of uniform nature. On 

 the other hand, when evaporated apples are manufactured for the pur- 

 ])ose of shipment abroad, to countries where sanitary inspection is 

 exercised, the advantage of drying on wooden trays is manifest, aHow- 

 ing of a guarantee being given of the entire freedom of the product 

 from zinc. 



SUPERIORITY OF AMERICAN EVAPORATED FRUITS. 



American evaporated apples, on account of their good taste and 

 attractive appearance, are much preferred by the German public to the 

 domestic product. Their consumption has also proved to be of advan- 



