FRUIT DRYING 69 
Apples and Pears.—Experiments were made in drying 
apples and pears: the former whole and in slices, the 
latter peeled and cored and cut in halves. 
Four varieties of apples were dried whole, viz. 
Cellini, New Hawthornden, Lane’s Prince Albert, and 
Red Hawthornden. ‘The first were dried as gathered 
from the tree; the three latter were small fruit only, or 
third size. The results were as follow :— 
lb. ibe OZ 
8 fresh fruit, Cellini gave 1 12 dried product. 
fom New Hawthornden ,, 2 £8 a 
Io ,,  Lane’s Prince Albert ,, 4 Oo fe 
12 ,, Red Hawthornden ae. CO - 
The small fruit dried in from 7 to I2 hours; the 
larger fruit of the Cellini required about 18 hours. 
Those dried in 7 hours were subjected to a temperature 
of 220—250° F., the others were in a temperature of 
180—200° F. 
Apple Slices—Eight varieties of apples were peeled, 
cored, and sliced. “They were—Cellini, Bramley’s Seed- 
ling, *Ecklinville, *Ringer, Lord Suffield, Lord Gros- 
venor, *Lane’s Prince Albert, and *New Hawthornden. 
Those marked with an asterisk were small apples only; 
the others were large and small as gathered from the 
‘trees. 
The best results were obtained from Bramley’s 
Seedling, Lord Grosvenor, Lord Suffield, and Ringer, 
in their order of merit; followed in the same order by 
Cellini, New Hawthornden, Ecklinville, and Lane’s 
Prince Albert. The average result obtained from the 
eight varieties gave 15 ounces of dried product from I1 
pounds of fresh fruit. The weight of the dried article 
is misleading ; because, although the above is the actual 
weight when the slices, etc., are removed from the 
evaporator, the dried product absorbs atmospheric 
