932 
curing room. Every day or two the pile 
should be thoroughly shoveled over to 
make uniform the changes which take 
place. Thus managed, the pile in a few 
days will become thoroughly homogen- 
eous. The pieces that were too dry will 
have absorbed moisture, the superfluous 
moisture of other pieces will have dis- 
appeared, and the entire mass may be 
expected to reach the condition above 
described. 
Handling the Waste 
In the usual grades of apples that are 
taken to the evaporator there are many 
specimens that are too small to pare or 
which for other reasons can not be profit- 
ably used in this way. In the case of 
some of the larger evaporators which are 
operated in connection with vinegar fac- 
tories, these apples, as well as all parings 
and trimmings, are used for “vinegar 
stock,” but in the smaller ones these 
portions are usually dried. It is gen- 
erally estimated that about one-third as 
much space is required to dry the parings 
and trimmings as is demanded for the 
“white fruit.” 
“Waste” and “chops” are generally 
bleached, but are seldom passed through 
the bleacher which is used for the white 
fruit Where they are dried in kilns, 
which is usually the case, a common way 
of bleaching is to burn the sulphur in the 
furnace room after the stock has been 
spread on the floor. 
It is generally estimated that the waste 
from a given quantity of apples will pay 
the cost of the fuel for evaporating that 
quantity of fruit; that is, putting it on a 
bushel basis, the waste from a bushel 
will pay for fuel to evaporate both the 
white fruit and the waste from that bush- 
el. While in some instances, when the 
price of such stock is low, this estimate 
may be too high, it not infrequently hap- 
pens that it more than pays for the fuel. 
Weight of Evaporated Apples 
some varieties of apples will make 
more evaporated stock to the bushel than 
others. The grade used also affects the 
amount, but an average weight—a fre- 
quent basis of estimates—is about 6% 
pounds of white fruit and 3% pounds of 
waste to a bushel of fresh fruit When 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
the apples are dried whole, without slic- 
ing, they will make from one to two 
pounds more to the bushel than when 
sliced 
Handling Evaporated Apples 
While comparatively few of the manu- 
facturers of evaporated apples pack their 
own fruit for the trade, it will be of 1in- 
terest to them and of direct value to 
know something of the methods pursued 
by dealers, and especially in regard to 
grading and the requirements of the vari- 
ous grades. 
The product of all grades is generally 
shipped to the dealers in gunny sacks 
having a capacity of one and one-half to 
two bushels The “white fruit” is usu- 
ally bought by the pound. Sometimes the 
waste is rated by the hundredweight. The 
price paid is not governed by the market 
conditions alone; the quality is an im- 
portant factor. 
Grading 
In classifying evaporated apples, three 
grades are generally recognized which 
are commonly designated as “fancy,” 
“choice,” and “prime.” Two other grades, 
which in reality are special grades, are 
also sometimes recognized, viz.: “extra 
fancy,” and a lower grade than prime— 
usually called prime with some prefix, 
frequently the name of a locality, to dis- 
tinguish it from that grade. 
The standards demanded for these vari- 
ous grades are about as follows: 
“Fancy” is very white, clean stock, free 
from all pieces of skin and other objec- 
tionable portions which should be re- 
moved in trimming, and a good portion 
of the slices in rings. 
“Choice” denotes a grade intermediate 
between “fancy” and “prime,” not quite 
clean enough for “fancy,” yet more nearly 
free from imperfections than the “prime” 
grade demands. 
“Prime” must be good stock, well cured, 
and of a generally attractive appearance. 
It must be comparatively white and most- 
ly free from undesirable portions, but 
stock having a small percentage of such 
defects is usually put in this grade 
“Extra fancy,” as the name implies, is a 
fancy grade that is exceptionally fine. It 
must possess all the qualities mentioned 
