METHODS OF FRUIT PRESERVING. 



573 



Four varieties of Apples were dried whole, the results being as 

 follows : — 



8 lb. fresh fruit of Cellini gave 1 lb. 12 oz. dried product. 



10 lb. „ „ „ New Hawthornden „ 2 lb. 8 oz. ., „ 



10 lb. „ ,, „ Lane's Prince Albert „ 2 lb. 4 oz. „ „ 

 12 lb. ,, „ „ Red Hawthornden „ 4 lb. 0 oz. „ „ 



The first named Apples were large, and were dried as gathered from 

 the tree, the three others being small or third- size fruit. The small fruit 

 dried in from seven to twelve hours, and the Cellini in about eighteen hours. 



Those dried in seven hours were subjected to a temperature of from 

 220-250° F., and the others to a temperature of from 180-200° F. 



Eight varieties of Apples — viz. Cellini, Bramley's Seedling,* Ecklinville, 

 * Ringer, Lord Suffield, Lord Grosvenor, * Lane's Prince Albert, and * New 

 Hawthornden — were peeled, cored, and sliced. 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 yield was 15 oz. of dried product from 



11 lb. of fresh fruit. The weight given is that when the slices were 

 removed from the evaporator ; as the dried product absorbs atmospheric 

 moisture, the weight is in a few days considerably increased, but this 

 depends a good deal upon atmospheric conditions. 



Mr. Udale is of opinion that if 5s. per cwt. can be obtained for good 

 Apples, it is best to sell them undried ; but that small Apples might pay 

 for drying and for making into jelly. 



Two varieties of Pears were tried : Williams' Bon Chretien, 10 lb. of 

 which gave 2 lb. of dried product ; and Beurre d'Amanlis, 20 lb. of 

 which gave 3 lb. 10 oz. of dried product. They were peeled by the 

 peeling machine, cut in halves, and cored by hand. They dried in nine 

 hours in a temperature of 200-240° F. 



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

 dried fruit. They dried in twelve hours in a temperature of 160-200° F. 



Potato*. — 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 five hours in the 

 process. 



Runner or Kidney Beans were sliced by a slicing machine and then 

 dried. Thirty pounds of beans gave 2^ lb. of the dried article when 

 weighed immediately after drying ; but these absorb atmospheric moisture 

 in course of time, and increase in weight. One portion dried in four hours 

 in a temperature of 200-240° F. ; the other portions were six hours 

 drying in a temperature of 130-140° F. 



The Herbs experimented upon were subjected to a temperature of 

 130-140° F. ; and Marjoram dried in 45 minutes, Mint in 50, Savoury in 

 55, Thyme in 60, Sage in 75, and Parsley in 90 minutes. The Sage and 

 Parsley retained their fresh colour, but the others became dull, as when 

 dried in the ordinary way. 



