Fruit Evajmration in America. 
491 
Evaporators of the greatest capacity do not differ from the 
smallest in principle, but tlie former usually employ steam instead 
of fire heat. The cost of the smaller (Farmer's) apparatus is 
very trifling, and the cost of coal has already been stated as 
1 lb. per lb. of evaporated fruit. 
Mechanical ajjpliances for coring and paring apples are ex- 
tremely ingenious and very numerous. They are worked by hand, 
and are continuous in action, i.e. one apple is being "chucked" 
while a second is being pared, and a third cored. Peach-paring 
machines are also in vogue, and cherries, when these are dried, 
are stoned by a very pretty special machine. None of these 
mechanical adjuncts to the system of fruit-evaporation are ex- 
pensive, although it must be said they are all especially Ameri- 
can productions. 
The cut below gives a good idea of a small Farmer's dryer, 
A Farmer's Evaporator. 
and the apparatus is so simple as not to require an additional 
word of explanation. 
