FEUIT.dk YING AND EVAPORATING. 



837 



Apple Slices. 



Eight varieties of Apples were peeled, cored, and sliced. They were : — 

 Cellini, Bramley's Seedling, *Ecklinville, *Ringer, Lord Suffield, Lord 

 Grosvenor, "*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 Einger 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 11 pounds of fresh fruit. The weight of 

 the dried article is misleading ; because, although the above is the actual 

 weight when the slices, &c., are removed from the Evaporator, the dried 

 product absorbs atmospheric 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 Chretien and 

 Beurre d'Amanlis They were peeled by the peeling machine, and cut in 

 halves and cored by hand. They dried in nine hours in a temperature of 

 200-210.° 



lb. oz. 



10 pounds of fresh Beurre d'Amanlis gave 2 0 dried product. 

 20 „ „ „ Williams' Bon Chretien 3 10 „ „ 



Morello Cherries. 



Six pounds of Cherries were dried and gave 1 lb. 14 oz. of dried fruit. 

 They dried in 12 hours in a temperature of 160-200°. 



Vegetables and Herbs. 

 Potatos. 



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. 



Caulifloiver 



dried successfully, and may be of commercial value for export piu'poses ; 

 but unnecessary at home. 



Bunner or Kidney Beans. 



The above were sliced by a slicing machine and then dried. Thirty 

 pounds of Beans gave two-and-a-half pounds of the dried article when 

 weighed immediately after di-ying ; 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 130-140°. 



