14 BULLETIN 1158, U. S. DEPARTMENT OF AGRICULTURE. 
Fig. 10. — Drier used in drying the pomace. 
ing was constructed in three parts, two sides and the top, the cement 
floor forming the bottom. It was built in this way to make it port- 
able. The housing was 3 feet high, 3§ feet wide, and 5f feet long. 
One end of the housing was connected to the eye or intake of a 
blower fan by means of a rectangular converging section made of 
24-gauge galvanized iron. The housing end of the section was 3 by 
3f feet, and the blower was 9 inches in diameter. The housing end 
was nailed to the housing, while the blower end was merely slipped 
over the intake. 
The fan, which was a standard make with cast-iron shell and 
steel plate blades, had a 9-inch intake and a 9-inch exhaust. It had 
a capacity of 1,930 cubic feet of air at 2,000 revolutions per minute. 
The fan discharged the heated air into a chamber under the 
pomace. This chamber, built of 1-inch Georgia pine and lined with 
valley tin, was 7J feet wide by 8} feet long inside and 1 foot high. 
The cement floor of the building formed the bottom of the chamber. 
The top of the chamber, which made the bed on which the pomace 
was placed, was constructed by placing 2 by 4 inch boards across the 
top of the chamber every 2 feet, stretching galvanized iron wire sand 
screen, 4 meshes to the inch, over them, and laying a covering of 
burlap over the screen. The chamber bed area was 60 square feet, 
and the pomace covered it to a depth of approximately 2 inches. 
Raw Materials. 
The potatoes used at Fitzgerald were of the Porto Rico variety, 
the only one available. Cured stock taken directly from a storage 
warehouse was picked over by hand immediately before being used, 
