. Better fruit. Fruit-culture. 10^4 BETTER FRUIT lit Distributors Officers and Directors Page 2s. HARRY HUBER Trustee from Walla Walla District Fniit Pistrilnilors. H. C. SAMPSON Secret ary-Treasurer. Trustee froTii Spokane Fniit Growers' Company. of thCSe lOg houses was discovered the theory of the modern evaporator. The chinking between the lower logs had fallen out, and the roof being made of shakes, a circula- tion of heated air resulted. The owner noticed that his apples were drying faster and much nicer than they did before, and thinking that the draft might be the cause, increased the s
. Better fruit. Fruit-culture. 10^4 BETTER FRUIT lit Distributors Officers and Directors Page 2s. HARRY HUBER Trustee from Walla Walla District Fniit Pistrilnilors. H. C. SAMPSON Secret ary-Treasurer. Trustee froTii Spokane Fniit Growers' Company. of thCSe lOg houses was discovered the theory of the modern evaporator. The chinking between the lower logs had fallen out, and the roof being made of shakes, a circula- tion of heated air resulted. The owner noticed that his apples were drying faster and much nicer than they did before, and thinking that the draft might be the cause, increased the size of the holes, which caused still better results. Thus was born the idea of evaporating with a hot-air circulation. By evaporated ai)plcs we mean aijples cured in an evaporator, by means of warm dry air passing rapidly between and through the pieces of apples and carrying off the moisture, leaving the fruit dry. There are a great many styles and makes of evaporators, but we think they can all be classed under four general f>pes. We will not en- deavor to describe all the types, as it would take too much tiiiie, but will mention each and try to describe two which our experience teaches us arc best. As our subject is drying apples, we will not discuss the evaporators which are best calculated for the evaj)- oration of jjrunes and berries, but only as to the ada|jtation to evaporating apples. The evaporator which is perhaps being used most extensively for evapo- rating apples, is the hop-kiln type evaporator. This is built similar to a (liiuble hop kiln, with a looin adjoin- ing in which the api)les are pared and bleached. The drying floor is about 10 or 12 feet from the ground and made of slats or strips, closely laid, so as to allow the hot air to pass through the fruit above, but not let the pieces of ajiples fall through. The fiiinace or stove is placed on the ground under the floor. It is ventilated by doors under- neath, and a ventilating tower in the center above each
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