Evaporated apples . mers whether the practice of bleaching with sulphur should be allowed, but itis certain that the fruit should not be subjected to the action of the sulphur for anygreater length of time than is really necessary to accomplish its purpose. Any longertime tends to give an evidence of sulphurous acid, which is not desirable. 15 The Slicer. The slicer, as the name implies, is used to cut the apples into slices. There areseveral types of these machines in use, some good and some no good. A slicer, to beof any use, should be strong and simple in its construction, positive in its f
Evaporated apples . mers whether the practice of bleaching with sulphur should be allowed, but itis certain that the fruit should not be subjected to the action of the sulphur for anygreater length of time than is really necessary to accomplish its purpose. Any longertime tends to give an evidence of sulphurous acid, which is not desirable. 15 The Slicer. The slicer, as the name implies, is used to cut the apples into slices. There areseveral types of these machines in use, some good and some no good. A slicer, to beof any use, should be strong and simple in its construction, positive in its feed andtrue in its cut. It should be so constructed as to be easily cleaned and simplyadjusted. The knives should always be kept sharp and true so that the apple is cut inwhole slices, not broken ones. As soon as a slicer shows that it will not do first-classwork it should be sold for old iron. We have known of many instances where fromone-quarter of a cent to three-quarters of a cent per pound was deducted from the. F Fig. 11. Upright bleacher. price of otherwise good stock on account of broken slices due to the work of an inferiorsheer. We know of one instance during the past season where half a cent per poundwas lost on 3,000 cases (150,000 pounds) due to the poor work of an old slicer. Thisloss of $750 could have been saved had they thrown away the old slicer and put in anew one at a cost ranging from $25 to $100. A slicer that breaks more than 5 percent of the slices of an ordinary apple is no good, and had better be sent to the scrapheap. Fig. 12 shows a foot-power slicer, and fig. 13 a motor-power machine. In eitherslicer the apple is forced through a gang of knives which cuts it into slices about aquarter of an inch thick. The sliced fruit falls into boxes and is carried away to thedrier. If a tower is used, the sliced apples are put on trays, slightly less than a bushelon a tray 4 feet square. If they are to be dried on a kiln they are placed on the dry-ing floor
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Keywords: ., bookcentury1900, bookdecade1910, bookidevaporatappl, bookyear1917
