12 
BULLETIN 1158, U. S. DEPARTMENT OF AGRICULTURE. 
tie was used (Fig. 9). As described on page 20, the sirup to be 
bottled or flavored was carried to and poured into the flavoring 
and bottling kettle. After it had been heated it was flavored or 
bottled. The maximum diameter of the kettle was 30 inches, its 
depth was 24 inches, and its capacity was 50 gallons. It was mounted 
on an iron stand, bolted to a platform 1\ by 4J feet by 5i feet 
high. The sirup was discharged from the kettle through a lj-inch 
outlet, reduced to an inch line. For putting the sirup in cans a 
half-inch connection was made. For bottling the sirup a series of 
T-pipe fittings, in which wooden spigots were screwed, was used. 
The bottles were placed under the spigots. 
DRIER FOR POMACE. 
For drying the pomace from the pressing operation a plenum 
chamber drier was constructed (Fig. 10). The air was heated by a 
set of steam coils inclosed in a wooden housing lined with tin, and 
was blown into a chamber under the pomace. The heated air pass- 
ing up through the pomace dried it. 
The steam coils for heating the air were made of 1-inch pipe, in 
sections, each section containing 18.6 square feet of radiating sur- 
face. There were 10 sections of coils in the heating unit, giving a 
total of 186 square feet of radiating surface. With the steam pres- 
sure used, the coils heated 1,930 cubic feet of air per minute from 
60° to 160° F. The air passed over the coils at a velocity of 360 feet 
a minute. 
Fig. 8. — Cooling tank and filter press. 
