. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. it preserves the flavor of the fruit without impairing its quality, while the drying pro-cess requires but a very short time. This process is by evaporating the moisture of the fruit quickly by currents of dry, hot air,without cooking it in the least, or changing its flavor; thus apples, peaches, pears, plums,cherries, berries, etc., when dried in this manner and afterwards soaked in water to regaintheir former plumpness, when cooked, can scarcely
. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. it preserves the flavor of the fruit without impairing its quality, while the drying pro-cess requires but a very short time. This process is by evaporating the moisture of the fruit quickly by currents of dry, hot air,without cooking it in the least, or changing its flavor; thus apples, peaches, pears, plums,cherries, berries, etc., when dried in this manner and afterwards soaked in water to regaintheir former plumpness, when cooked, can scarcely be distinguished (if distinguished at all) fromthe food manufactured from fresh, ripe fruit. Numerous fruit-evaporating machines are inuse, which have not only greatly lessened the labor and improved the quality of dried fruits. FRUIT CULTURE. 761 but have contributed largely to the fruit drying industry of the country. The following rep-resents a machine of this kind manufactured by the American Fruit Drier ManufacturingCo., Chambersburg, Pa. They are made of all sizes, suitable to extensive fruit drying estab-lishments, or for family With these machines, the moisture is soon removed without overheating or breaking thecell structure of the fruit, while there is no partial fermentation, as there is always when fruit 762 THE AMERICAN FARMER. is dried in the sun. The fine flavor of the fruit is retained, and as nothing but water isremoved, the addition of water restores the fruit to its original condition as far as any driedproduct may be restored to that condition for culinaiy purposes. The weight of a bushel ofapples after being dried in a fruit drying evaporator, will be only from six and a half to sevenpounds, and one hundred quarts of blackberries will weigh only about forty pounds. This isa very convenient method of preserving fruits that perish quickly, since when cured in thismanner they can be packed away in jars, boxes, or paper bags where they may be safe fromins
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectagriculture, bookyear
