930 
in quarters or sixths they are run through 
machines which cut them accordingly, the 
cutting being done in the opposite direc- 
tion from the slicing; that is, in a direc- 
tion parallel to instead of at right angles 
to the axis of the apple. 
If they are to be dried whole, they are 
transferred from the bleacher directly to 
the drying compartment without further 
treatment. 
Drying the Fruit 
When the fruit has been placed in the 
drying compartment of an evaporator, of 
whatever type it may be, it has reached 
the most critical stage in the whole pro- 
cess of evaporation, and it is here that the 
greatest care and skill are required to in- 
sure the best possible results. 
Capacity of Floor Space and Racks 
In the case of kiln evaporators, the 
Sliced fruit is evenly spread on the floor 
to the depth of from four to six inches. 
A kiln 20 feet square will hold the slices 
of from 120 to 150 bushels of fresh fruit, 
depending upon the amount of waste in 
the apples and the exact depth to which 
they are spread on the floor. 
If the fruit is in quarters or is dried 
whole, it may be somewhat thicker on the 
floor, since in these forms it does not pack 
down as closely as the slices do and hence 
does not impede the circulation of hot air 
through it if the depth is somewhat in- 
creased. 
In tower evaporators and other types 
where the fruit is handled on racks the 
slices are seldom placed much more than 
one inch in depth. A rack four feet 
Square will hold from three-fourths of a 
bushel to a bushel. 
The fruit is generally put on the floor 
of the kiln as fast as it is sliced, and the 
fire is started in the furnace below as soon 
as the floor is filled, or, in many cases, 
before it is entirely covered. 
Oiling the Floors and Racks 
It is common practice to treat the floor 
of kilns occasionally with tallow to pre- 
vent the fruit from sticking to it. This 
is done every few days, or as often as con- 
ditions appear to make it advisable. 
Sometimes a mixture of equal parts of tal- 
low and boiled linseed oil is used for this 
purpose. 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
Another practice, with the same end in 
view, is to thoroughly scrub the floors as 
often as is necessary with water, using 
with it some one of the scouring soaps. 
This is preferred by some operators, who 
claim that oil or tallow discolors the 
fruit. 
At each filling of the racks, where these 
are used, the surface of the wire netting 
is lightly wiped over with a cloth mois- 
tened in lard. This prevents the fruit 
from sticking to the netting and keeps it 
clean. 
Temperature Maintained 
The temperature maintained in kilns or 
other drying compartments, in actual prac- 
tice, is largely a matter of experience, not 
a factor governed by any definite stan- 
dards or regulated in accordance with 
thermometer readings, as might be ex- 
pected. In general, the object in view is 
to force the heat as high as possible with- 
out endangering the fruit. A probable 
temperature which has been suggested by 
some of the operators is 150 degrees Fah- 
renheit, or more when the fruit is first 
put into the drying compartment, dropping 
to about 125 degrees Fahrenheit as the 
drying process nears completion. Suffi- 
cient and proper provision for controlling 
the indraft of cold air below the fruit 
will aid in maintaining the desired tem- 
perature. 
Turning the Fruit 
In order to prevent the fruit from burn- 
ing and from sticking to the floor by re- 
maining in contact with it too long, and 
to insure the most uniform drying that is 
possible, the fruit, in the case of the kiln 
driers, is turned occasionally. The inter- 
val between turnings varies with different 
operators, with the condition of the 
fruit, and with the degree of heat which 
is maintained. Some operators do not 
turn the fruit until five hours have elapsed 
after the furnace has been started, while 
a more common practice is to make the 
first turning within two or three hours 
after the drying is begun, or even sooner. 
For the first five or six hours it is gen- 
erally turned every two hours or so, and 
more frequently as the fruit becomes 
drier, until perhaps it may require turning 
every half hour when nearly dry. 
