Yield of Dried Product 



465 



Too great stress cannot be laid upon this point. This 

 does not mean that the product must be baked or scorched, 

 but simply that it must be dried uniformly through and 

 through. 



It will be found advisable also to ^ condition ' prac- 

 tically all dried vegetables and fruits. This is best done 

 in a small way by placing the material in boxes and pour- 

 ing it from one box into another once a day for three 

 or four days, so as to mix it thoroughly and give to the 

 whole mass an even degree of moisture. If the material 

 is found to be too moist, it should be returned to the dry- 

 ing trays for a short drying." 



The yield of tlie produce in dried material is stated by 

 E. L. Ivirkpatrick in Cornell Eeading-Course for the 

 Farm, Lesson 132. The water content of various fresh 

 fruits and vegetables and the amount of dried produce 

 that one hundred pounds of the fresh fruit or vegetable 

 will yield, are shown : 





Percentage of 

 water in the 

 produce 



Pounds dried prod- 

 uct from one hun- 

 dred pounds fresh 

 produce 



Tomatoes 



. . . 94.3 



8.5 





. . . 94.0 



7.0 





. . . 92.0 



7.5 



Cabbage .... 



. . . 91.0 



8.0 



Carrots .... 



. . . 88. 



10.0 





. . . 87.0 



8.5 





. . . 86.0 



6.0 



Apples .... 



. . . 84.6 



15.0 



Potatoes .... 



. . . 78.3 



22.0 





. . . 75.4 



21.0 



