Archive image from page 206 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 EVAPORATING AS A HOME INDUSTRY IN EASTERN UNITED STATES 175 The poorest grades are quoted at seven cents for evaporated and five cents for sun-dried. Other fruits show similar ditferences. Not only is the sun-dried product less valuable than the evaporated, but the process is slow and inconvenient. The fruit must be pro- tected from showers and dew. In rainy weather, it is almost imp
Archive image from page 206 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 EVAPORATING AS A HOME INDUSTRY IN EASTERN UNITED STATES 175 The poorest grades are quoted at seven cents for evaporated and five cents for sun-dried. Other fruits show similar ditferences. Not only is the sun-dried product less valuable than the evaporated, but the process is slow and inconvenient. The fruit must be pro- tected from showers and dew. In rainy weather, it is almost impossible to get it dry without having it damaged. Artificial evapora- tion. In the process of evaporating, two dis- tinct methods are followed: one, by means of air heated by stoves or fur- naces and then made to circulate through the drying fruit; the other, an indirect system, by means of steam-pipes that pass through the evaporator. The latter system has not yet been generally employed, but it has many points in its favor and seems likely to replace the direct-heating system in large evaporators. There are three general types of construction of the direct-heating system : the cabinet, the kiln, and the tower or flue. Cabinet evaporators.— The cabinet evaporators usually consist of a series of drawers with screen bottoms, placed above a furnace or stove so that the hot air passes up through the fruit. Sometimes the floor under the lower screen is solid, with open- ings at the sides. The hot air strikes this floor, is divided into tv.'o currents that pass up on the sides, then over the fruit to the center of the evaporator and out at the top. Fig. 255 shows an evaporator of this type. In these evaporators, the fresh fruit is Fig. 257. A fruit drier set on an ordinarj' cook-stove.
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