HVAPORATION OF APPLES 
phur fumes after they have passed 
through the fruit. 
The crates are removed through a tight- 
ly closing door in the bleacher on the sec- 
ond floor, where the apples are sliced and 
spread on the kiln floor. 
The sulphur is burned at the bottom of 
the bleacher, below the point where the 
fruit is admitted. It is a safe provision 
to have this portion of the bleacher coated 
with cement or lined with asbestos, espe- 
cially the floor, to lessen the danger of 
fire. 
Perhaps the most satisfactory bleacher 
for evaporators in which an engine is in- 
stalled is the “power” or “horizontal” 
type. Its characteristic feature is the 
movable bottom, or rather false bottom, 
on which the fruit is carried through the 
bleacher. 
Briefly stated, this bleacher consists of 
a tight box about three feet square and 
20 or more feet long, the length being 
regulated by the capacity of the evapo- 
rator in connection with which it is 
operated and the time it is desired to 
bleach the fruit. 
The apples are conveyed from the par- 
ing room to the bleacher by a carrier, or 
elevator, similar to those already referred 
to, and are dropped into one end of the 
bleacher, falling on the movable bottom, 
which consists of an endless belt of 
‘lugs,’ turned by the proper gear attach- 
ment. The speed of movement is gov- 
erned by the gearing. and is adjusted 
to correspond with the time it is de- 
sired to keep the fruit in the bleacher 
and the length of the latter. When 
the fruit has been carried through 
the bleacher, it passes to the slicer, which 
is located in close proximity to the bleach- 
er. The end of the bleacher is closed 
when in actual operation by means of a 
closely fitted piece of canvas or other ef- 
fective arrangement. Provision for the 
escape of the fumes may be supplied as 
suggested in connection with the upright 
type previously described. 
Sulphur Stoves 
In a large proportion of instances noth- 
ing more elaborate than a broken or 
otherwise discarded iron kettle or some 
925 
similar receptacle is used for containing 
the burning sulphur. This is the case if 
the compartment in which the sulphur is 
burned is a portion of, or in direct com- 
munication with the bleacher. In other 
instances, such as the power bleacher just 
described, where in some cases it is more 
convenient to burn sulphur at some dis- 
tance from the bleacher, a small sheet- 
iron stove about a foot square and 12 or 
15 inches high is used. This is connected 
with the bleacher by means of a small 
stovepipe. 
Slicing Machines 
There are several styles of slicers now 
obtainable which are operated by hand, 
foot, or mechanical power. In general, 
they consist of a table in which a series 
of knives is so arranged that when the 
apples are carried over them by a revolv- 
ing arm they are cut into slices. In at 
least one type the apples are delivered to 
the slicing table by an attachment which 
works automatically. 
The capacity of slicers varies somewhat, 
as does the industry of the men who oper- 
ate them, but from 200 to 400 bushels for 
a day of ten hours may be expected of a 
good machine. 
Small hand slicers which slice only a 
single apple at a time are sometimes used 
in the smaller evaporators. 
Quartering machines are used instead 
of slicers, if it is desired to dry the fruit 
in quarters instead of slices. 
Crates and Trays 
Crates and trays are essential accesso- 
ries. A relatively large supply facilitates 
the handling of the fruit both before and 
after it is pared, especially where there 
are no elevators or carriers to convey the 
fruit from one point in the evaporator to 
another. They are usually made to hold 
about a bushel. The bottoms of those in 
which apples are bleached should be made 
of narrow slats, and preferably also the 
sides, to permit a free circulation of the 
sulphur fumes through the fruit. 
Racks 
In the construction of all racks on 
which fruitis dried, whether for use in a 
large tower evaporator or in a small cook 
stove type, a special caution should be 
