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THE
DRYING
OF
FRUIT
AND
VEGETABLES
BY
means
of
an
evaporator,
or
drier,
a
number
of
fruit
and
vegetables
may
be
preserved
by
the
removal
of
the
moisture
which
they
contain.
Quite
cheap
evaporators
are
now
to
be
obtained,
such
as
the
Quorn^
of
Messrs.
Lumley,
of
the
Minories,
London.
As
the
makers
of
the
various
evaporating
appliances
supplv
full
instructions
for
their
use,
it is
not
necessarv
here
to
give
more
than
the
briefest
summary
of
the
treatment
to
be
adopted
in
drying
one
or
two
typical
fruits
and
vegetables.
The
method
of preparing
apples
to
be
evaporated
is
as
follows
:
—
After
the
apples
have been
pared,
cored,
and
sliced,
they
are
placed
in
a
tub
of
perfectly
clean
water,
containing
a
small
quantity
of
salt,
which
prevents
oxidation
and
discoloration.
They
are
then
cut
once
vertically,
and
all
bruises,
specks,
and
parings
trimmed
away
to
produce
the
well-known
apple-rings
of
commerce.
These
are
placed
thinly
on
one
of
the
trays
of
the
evaporator
and
entered
at
the
lower
end
of
the
upper
flue.
Sometimes
a
little
sulphur
may
be
sprinkled
on
the
furnace
with
great
advantage
for
the
purpose
of
bleaching
the
rings.
The
first
tray
remains
in
the
position
just
men-
tioned
until
the
second
tray
is
ready
to
be
placed
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