THE K U IX A L, NKW.VORKER 
14S7 
Evaporated Apples in New York. 
T HE more thoroughly any section of the country 
is interested in the production of any special 
crop, the more ways and means will be found for 
the utilization of all parts of that crop, turning into 
the forenoon and again about noon. This should 
he sufficient and the fruit should be ready to come 
off the floor about two or three o’clock. 
A part of the lower floor may be partitioned off 
for a stock room, and leading to this may be a 
chute into which the finished fruit may be shoveled 
Apple Fillers in Five-year Orchard. Fig. 547. 
money profits that which in a less specialized section 
would be hardly thought of sufficient value to de¬ 
mand attention. Especially does this hold true 
in the apple belt of New York State, and particu¬ 
larly in Wayne County, where experimentation has 
been continued for many years in the profitable 
utilization of all parts of the crop, even to that 
part which hut a few years ago was termed “dead 
waste, hardly fit to dump.” Vinegar factories have 
taken up the subject of pomace and proved, that 
where correctly introduced into the ration list of 
cattle a most profitable outlet for the apple pulp is 
obtained. Only recently it was dumped on the near¬ 
est barren waste spot. Canneries have erected kilns 
for the curing of all skins and cores removed from 
the tinned fruit, but the greatest boon to the prob¬ 
lem of marketing undersized and excess fruit is 
found in the evaporators, of which there are found 
more in Wayne County than in any similar area 
in all the world. At every crossroads, and many in 
between, can the “driers” be found, and hands 
that would in most cases be idle at this time of 
the year nimbly hook on the apples at the parers. 
The season lasts from the harvest to well toward 
the holidays, according to the size of the orchards 
or the supplies bought by the operator. The wom¬ 
en too take a hand, and minors are allowed to help 
under certain recent restrictions imposed by new 
labor laws. 
The evaporator affords an ideal way for the dis¬ 
position of the smaller but otherwise equally good 
f 1 nit. Some growers put through the “run of the 
orchard,” counting on the season’s average to turn 
them a good margin of profit. The modern evap¬ 
orator is of the kiln type. The rack system has been 
relegated to the memories of a slower age. Whereas 
a bare inch of fruit could be processed with the 
rack a full six inches of fruit lingers can now be 
dried by the kiln floor system. Where the racks 
needed frequent shifting, even during the night, 
the fires can now he banked and a slow heat main¬ 
tained for much of the night by aid of the kiln. 
Practically every evaporator in the Wayne district 
has its kiln and tower now. 
The unit type, or one kiln and tower, is commonly 
found on the smaller farms, where much of the 
labor is executed by the family members. Where 
conditions admit the building is erected on a slight 
side hill so that the drier is one story high at its 
front and two in the rear. The apples are deliv¬ 
ered always at the front, and are thus “up stairs” 
when brought inside. The basement 
or lower floor is used as the furnace 
room and here is placed the furnace. 
It is better economy to install a large¬ 
sized furnace and not force it than to 
put in a small one and have to keep 
everlastingly feeding it. It pays in 
both fuel and labor. The kiln floor 
should be about 11 feet from the 
ground. Maple is the best material 
to use here. The strips should be 
triangular, one and a quarter inches 
on an edge with one edge cut off so 
it is about a half inch wide when 
nailed to the joist; the separating 
distance being about one quarter of 
an inch. The cost of this flooring will 
be about five cents per square foot. 
Leading from the dome of the furnace 
to within about three feet of the 
floor should be two nine or 10-inch 
pipes in about four coils, joining in 
a T at the chimney with a damper in 
each pipe. Cold air drafts should be 
placed on each side of the furnace room as near the 
ground as possible. These furnish air for the fur¬ 
nace, and enable the moist air from the apples to 
pass off through the tower above. The area of the 
four holes should be about 10 per cent, of the area 
of the kiln floor, and the area of the ventilator in 
the tower at least 15 per cent, of the floor area. 
The cost of the furnace should be about $50 and the 
cost of four coils of 10-inch pipe about $35 more. 
In such a unit-size drier the daily capacity will 
be from GO to 100 bushels. The trimming machines, 
of course, would be hand operated. One machine 
would be run on full time and the other two about 
half time; usually the owner or operator would 
turn in part time and assist on various other jobs 
about the plant, such as getting apples on kiln 
floor, slicing the bleached apples, keeping floor clean 
and keeping watch of the furnaces. Two average 
good trimmers will trim the fruit from the contin¬ 
uously operated machine and one will care for the 
other two running part time. 
At the close of the day's work all the sliced ap¬ 
ples are placed on the kiln floor, being spread out 
evenly and carefully, and the furnace is turned on 
full force. This heat is kept up until about nine 
o'clock. Too much heat will make them stick to each 
other and to the floor. In the morning they should 
Nine-year Orchard Peach Fillers. Fig. 550. 
as ready to come off the floor. Here the warm ap¬ 
ples should be spread out to get the kiln heat out, 
and they should be shoveled over every day for 
four or five days, when they will be in good condi¬ 
tion and have a spongy feeling which is essential to 
properly finished fruit. Each day’s fruit should be 
kept separate until cured, and if markets are at all 
normal it is usually advisable to move on the market 
as soon as about one ton is cured. The reason for 
doing this is not difficult to see. Evaporators in¬ 
evitably carry a fire hazard that must always be 
counted on, and once under headway it is impossible 
to work any salvage. Usually all goes up in smoke. 
As for carrying over dried apples to another sea¬ 
son, this is highly impractical, as the fruit will not 
keep outside of a chemical storage. Other things 
being equal, the wise producer will keep his stock 
moving when it reaches a marketable amount. 
Some discerning ones annually arrange in advance 
for the season’s crop, selling by the pound, delivered 
at the warehouse, and holding a contract for the 
season’s output. A . h. pulver. 
Wayne Co., N. Y. 
Selling Property to New Railroad. 
Getting Kid of Sparrows.— Driving 
English sparrows out of their roost is 
easy. Load a No. 12 gun with No. 8 
shot. After the birds get to roost let 
both barrels go into them. Three nights 
will do the trick; I speak from experi¬ 
ence. E . T . L . 
Glassboro, N. J. 
A Big Mangel—a Bunch of Cow Food Weighing 23 
Pounds. Fig. 548. 
be thoroughly wilted, and the first thing to do is 
carefully to turn them over. This is done with a 
snow shovel, first shoveling a path across the floor, 
throwing the apples across to the other side. It 
will take about 30 minutes to “turn the kiln,” and 
the process should be repeated about the middle of 
There is a railroad company trying to get right of 
way through my land. They claim to be chartered for 
an electric road, but we think they intend to run steam. 
Can they do this? Also, they want deed of G6 feet, 
more or less, through farm, paying for same at the rate 
of $100 per acre in stock in the company, or bonds on 
the road. Would you consider this? Nine miles of 
road are almost ready to run cars on; in fact they 
have been running a gas car on it some, but not mak¬ 
ing regular trips. We want the company to build an 
electric road, but they say they can't bind themselves 
to stop all cars at our crossing nor will they bind 
themselves not to run steam cars, in fact we can’t get 
them to bind themselves to do anything. Where can 
I find out how their charter reads? g. b. b. 
New York. 
F their charter is for a steam railroad they can¬ 
not run electric cars unless they amend their 
charter, and also get the consent of the Public Ser¬ 
vice Commission. Indeed, before they can start their 
road, or condemn property, they must apply to this 
commission and obtain a certificate of convenience 
and necessity. The charter should be filed in the 
office of the Secretary of State and also in the 
county clerk’s office of the county in which the com¬ 
pany’s principal office is located. I should not con¬ 
sider for a minute such an offer for my property. 
It would be cash or nothing. Let them give you 
stock or bonds, then in a short time they may run 
their railroad through bankruptcy and 
have your property without pay, and 
all you have is the experience. Re¬ 
member too, with good roads and auto 
trucks we are not so dependent on 
railroads as formerly. A prominent 
electric line in the central part of the 
State has just now gone into receivers’ 
hands, giving as part of the cause, the 
prevalence of automobiles. If they 
can’t bind themselves, you certainly 
ought not to. You have what they 
want, so let them bind themselves and 
show cash and their charter, before 
you fall for anything. m. d. 
A Wayne County Evaporator. Fig. 549. 
