Rome Drying 



463 



saving large quantities of surplus prodncts Trhicli go to 

 waste each year in gardens and fruit plots. Drying also 

 affords a way of conserving portions of food which are too 

 small for canning. 



" The drying may he done in the sun, over the kitchen 

 stove or before an 

 electric fan. Manu- 

 facturers have placed 

 driers on the market. 

 Home-made driers are 

 satisfactory. 



"A good hnnK- 

 m a d e drier should 

 have t h e following 

 features: (1) It 

 should be lights easy 

 to operate, of simple 

 construction, inexpen- 

 sive, and, as nearly as 

 possible, non-inflam- 

 mable. (2) It should 

 permit a free circu- 

 lation of air, to allow 

 the rapid removal of 

 the air after it has 

 passed over the vege- 

 tables and absorbed -'^p-^ dry-house, 

 moisture. (3j It should provide for protection of the 

 food product against dust, insects, etc. (i) It should pro- 

 tect the materials from being moistened by steam, smoke, 

 rain, or dew while drvins:.^^ 



