. Bulletin. 18 BULLETIN 43, U. S. DEPARTMENT OF AGRICULTURE. suming a usual yield of pods, a curing barn 20 feet square, with 18-foot posts and a high pitched roof, can by proper management cure the peppers grown on a 10-acre field. This assumes such fea- tures of construction as are described for increasing the floor surface of the barn. The curing barn used in this work is a simple 4-walled building, 20 feet square, with 18-foot posts and a steeply pitched roof. (Fig. 8.) The tightly built Avails rise from the ground and there is no floor. The barns are usually made with double walls in orde
. Bulletin. 18 BULLETIN 43, U. S. DEPARTMENT OF AGRICULTURE. suming a usual yield of pods, a curing barn 20 feet square, with 18-foot posts and a high pitched roof, can by proper management cure the peppers grown on a 10-acre field. This assumes such fea- tures of construction as are described for increasing the floor surface of the barn. The curing barn used in this work is a simple 4-walled building, 20 feet square, with 18-foot posts and a steeply pitched roof. (Fig. 8.) The tightly built Avails rise from the ground and there is no floor. The barns are usually made with double walls in order better to retain the heat. In one end of the building are two brick furnaces built 12 feet apart. These furnaces (figs. 9 and 10, a) are semicircular in shape, or archlike, and are T feet long, 2 feet high, and 2 feet in width. They are built on the ground with about 18 inches extending out- side the barn, 5^ feet being inside (fig. 10). From the interior end of these furnaces sheet- iron flues (6), 10 to 12 inches in diameter, ex- tend along the side of the house to within 2 feet of the opposite end wall. Here by means of elbows the flues are carried to a point 2 feet short of the mid- dle line, at which place, again by means of elbows, the flues return to the first end of the barn and after making another turn -pass out at a point just above the furnace. The flues throughout their course are slightly ascending, and the smoke which traverses them, with the hot air, is discharged through a pipe (r) above the furnace. (Figs. 0 and 10.) The crates to receive the peppers during the drying process con- sisl of wire-bottomed trays 8 feet long, 30 inches wide, and 5 inches deep. (Fig. 11.) To construct a crate, a rectangular wooden frame 8 feet long by 30 inches wide is made, using material 1 inch thick and 2 inches wide. Midway between the ends a crosspiece is nailed in order to strengthen the frame and support the wire. To this frame the wire is tacked with small staples. The bes
Size: 1752px × 1426px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, bookpublisherwashingtongovtprin
