+o THE BOOK OF FRUIT BOTTLING 
moisture, and in a few days the weight is considerably 
increased; but I have not taken note of the actual 
increase—much depending upon atmospheric conditions. 
Pears.—Two varieties of pears were tried: Williams’ 
Bon Chrétien and Beurré d’Amanlis. ‘They were peeled 
by the peeling machine, and cut in halves and cored by 
hand. They dried in 9 hours in a temperature of 
200—240°. 
Ib. Nope coyee 
1oof fresh Beurré d’ Amanlis gave 2. odried product. 
20 4, Walliams Bon Chretien 5.0.2 10 
4 92 
Morello Cherries.—Six pounds of cherries were dried 
and gave I lb. 14 oz. of dried fruit. “They dried in 12 
hours in a temperature of I160—200°. 
VEGETABLES AND HERBS 
Potatoes.—Sharpe’s Victor and Sutton’s Ringleader 
were peeled and sliced, and dried in a temperature of 
220—240° F. ‘They lost about four-fifths of their 
weight in drying, and took an average of 5 hours in 
the process. 
Cauliflower dried successfully, and may be of com- 
mercial value for export purposes, but unnecessary at 
home. 
Runner or Kidney Beans.—The above were sliced by a 
slicing machine and then dried. Thirty pounds of 
beans gave 24 pounds of the dried article when 
weighed immediately after drying; but these absorb 
atmospheric moisture in due course and increase in 
weight. 
One portion dried in 4 hours in a temperature of 200 
—240°; the other portions were 6 hours drying in a 
temperature of 130—I 40". 
Herbs. — Parsley, sage, mint, thyme, savory, and 
