EVAPORATION OF APPLES 
in the process of evaporating apples have 
undergone great changes, until at the 
present lime a high degree of perfection 
has been attained. Reference to some of 
the more important articles for equipping 
an evaporator may be of value to those 
who are unfamiliar with them. Nearly all 
of them may be obtained from manufac- 
turers ready for use, hence detailed de- 
scriptions are unnecessary in most cases. 
Paring Tables 
There are two general plans of construc- 
tion. One consists of a single long table 
common to all the machines; the other, 
individual tables, one for each parer. 
Where several hand parers are used 
they are commonly placed on opposite 
sides of a relatively wide table, through 
the center of which, between the two 
rows of parers, is a Sluice 10 or 12 inches 
wide and as many inches deep. An end- 
less belt the width of the sluice covers 
its bottom. This belt works on rollers 
and is operated by means of a crank at 
the outer end. As the apples are trimmed 
they are thrown into this sluice, and the 
helper who attends to the bleacher fills 
the crates or trays in which the fruit is 
handled by turning the crank which 
moves the belt forward, carrying with it 
the fruit which has been placed thereon. 
By this means all the trimmers contrib- 
ute to the filling of a single tray, thus 
making it possible to get all the fruit 
into the bleacher in the shortest possible 
time after it is pared. This is considered 
essential in order to make the highest 
grade product. Such a table as this is 
especially adapted to small evaporators 
which are run entirely by hand power. 
In power evaporators a long table com- 
mon to all the parers is generally used. 
The necessary carriers for removing the 
apples and the parings operate beneath 
the table. If individual tables are used 
in such cases, a small sluice may con- 
nect each table with a carrier which 
works just beneath the floor, which car- 
rier in turn delivers to an elevator that 
connects with the bleacher. By thus 
placing below the floor the carrier which 
takes the fruit from the tables, the space 
above is left unobstructed, which would 
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not be the case were the individual tables 
connected with a common carrier. 
Paring Machines 
Paring machines are made for opera- 
ting either by hand or power. The more 
recent patterns have two, or even three 
forks for holding the apples while they 
are being pared. The attendant puts an 
apple on one of the forks while one on 
another fork is being peeled. 
The number of bushels which can be 
pared in a given time of course varies 
with the size and condition of the fruit, 
but 70 or 75 bushels for a day of ten 
hours (or even more if the fruit is of 
good size and the machine is speeded 
up to its limit) is not an unusual amount 
for a good power machine. 
The hand machines are equally com- 
plete and satisfactory in their working. 
Under favorable conditions an experi- 
enced operator will pare 60 or more bush- 
els a day if the fruit is not too small. 
Bleachers 
In order to make the fruit as white as 
possible, it is usually subjected to the 
fumes of burning sulphur. The apparatus 
in which the fumes are applied is called 
a bleacher. 
The form and manner of construction 
vary greatly, as do most of the other ap- 
pliances. The requisites are a perfectly 
tight compartment having a capacity com- 
mensurate with the size of the evaporator 
and the necessary facilities for burning 
the sulphur. 
Perhaps the simplest form of construc- 
tion consists of a box sufficiently long 
to meet the requirements, placed hori- 
zontally, and large enough in cross sec- 
tion to admit the boxes or crates in which 
the fruit is handled. Rollers are placed 
in the bottom, on which the crates rest, 
which permit them to be moved along 
with but little friction. The crates are 
entered at one end of the bleacher, those 
previously put in being pushed along to 
make room for the following ones. The 
sulphur is usually burned immediately 
below the point where the fruit is put into 
the bleacher. A short piece of stovepipe 
is placed at the opposite end for the 
