[Fruit culture] . Fig. 46. 58 AND MARKETING 59 In Fig. 48 is shown another form of evaporator with a furnaceattached. This evaporator is made of metal and can be pur-chased in sizes ranging from 3 to 30 bushels per day. Theevaporator illustrated has a capacity of from 5 to 7 bushels perday. Evaporated apples are placed on the market whole, in quar-ters, in sixths, or sliced. Perhaps the commonest method is tomarket them in slices a quarter of an inch in thickness, the cutbeing made across the appleat right angles to the parers, corers,slicers, quarterers, etc. areon the market.
[Fruit culture] . Fig. 46. 58 AND MARKETING 59 In Fig. 48 is shown another form of evaporator with a furnaceattached. This evaporator is made of metal and can be pur-chased in sizes ranging from 3 to 30 bushels per day. Theevaporator illustrated has a capacity of from 5 to 7 bushels perday. Evaporated apples are placed on the market whole, in quar-ters, in sixths, or sliced. Perhaps the commonest method is tomarket them in slices a quarter of an inch in thickness, the cutbeing made across the appleat right angles to the parers, corers,slicers, quarterers, etc. areon the market. Small ma-chines that work by handor foot power can be hadand their use is recom-mended whenever a growerhas enough fruit to evap-orate to make their usepracticable. After the fruit has beenpared and cored and, un-less evaporated whole, cutinto quarters, sixths, orslices, it is treated for ashort time to the fumes ofburning sulphur, whichpre-vent the discoloring of thepieces by preventing oxida-tion. Special appliances,kno
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Keywords: ., bookcentury1900, bookdecad, booksubjectfruitculture, bookyear1912
