. Bulletin. AMERICAN-GKOWN PAPRIKA. 19 wire. After the wire has been tacked on, a board 6 inches wide is railed to the end of the four sides of the frame, thereby making a container 5 inches in depth. These wire crates are supported in the barn by timbers 2 by 4 inches nailed across from one side to the other. The crate should rest on three of these, one being at each end and one at the center. The first layer of these crates is about 6 feet above the floor of the barn. An opening 4 feet wide is left the entire width of the barn and extends to the top. On each side of this opening the crates a
. Bulletin. AMERICAN-GKOWN PAPRIKA. 19 wire. After the wire has been tacked on, a board 6 inches wide is railed to the end of the four sides of the frame, thereby making a container 5 inches in depth. These wire crates are supported in the barn by timbers 2 by 4 inches nailed across from one side to the other. The crate should rest on three of these, one being at each end and one at the center. The first layer of these crates is about 6 feet above the floor of the barn. An opening 4 feet wide is left the entire width of the barn and extends to the top. On each side of this opening the crates are placed, four to each level and four tiers high. Between each —*- two crates a space is i left, and the crates on the next tier above are not placed directly over those below, but alternate with the open spaces. This gives room for 16 crates to each side, with an open space through the cen- ter of the barn. About 4 bushels of the fresh- ly picked pods can be placed in each of these crates, making a total of 128 bushels to each curing. After the crates are placed in position and filled the heat may be started. This is done by building a fire in the furnaces outside. The heat is advanced directly to between 135° and 150° F. and held at that point for about 72 hours, the time required to complete the process. The peppers are then taken out and placed in containers in some good storage house until through the absorption of a slight amount of water from the air the pods become somewhat Sca/e of Fee f. I O / S 3 f- S 6 Fig. 9.—End view of a paprika curing house, showing furnaces, smoke pipes, and the arrangement of the interior framework to support the crates. STORAGE. After the peppers are taken from the drying barn they should be placed in a good dry storage house and left in the containers until they become flexible. They should then be worked over, taking out all. Please note that these images are extracted from scanned page images that may have been digitally
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Keywords: ., bookcentury1800, bookdecade1880, bookpublisherwashingtongovtprin
