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The
Still-Room
under
the
first
tray
which
will
be
in
four or
five
minutes
;
the
third
tray
is
then
filled
in
the
usual
manner,
and
placed
under
the
second
tray,
and
when
the
fourth
tray
is
ready
the
first
three
trays
are
pushed
forward
in
the
flue,
and
the
fourth
tray
takes
the
place
of
No.
i,
and
so
on
until
the
top
flue
is
full.
On
the
arrival
of
the
first
tray
at
the
upper
end
of
the
flue,
the
contents
are
examined,
and
those
that are
sufficiently
dried
are
removed,
and
the
remainder
turned
over
and
returned
down
the
lower
and
cooler
flue.
In
many
cases,
one
tray
will
hold
the
whole
of
the
contents
(which
are
nearly
dried)
of
two
or three
trays,
the
empty
ones
being
taken
away
to
be
again
filled
with
fresh
fruit.
The
degree
of
heat
used
for
drying
apples
is
from
175°
to
240°
F.
;
and
the
time
occupied
varies
from
two
to
four
hours,
according
to
the
variety
of
the
apple,
but
from
two
to
two
and
a
half
hours
is
the
usual time.
Whole
apples
require
a
much
longer
time,
eight
to
ten
hours,
according
to
size
and
variety.
Plums
are
dried
in
the
same
manner,
except
that
they
are
placed
in
the
evaporator
at
once.
They
should
be
graded
according
to
size,
and
be
uni-
formly
ripe.
During
the
process
of
evaporation
plums
ought
to
be
removed
from
the
evaporator
once
or
twice
for
the
purpose
of
cooling
them
and
toughening
the
skin,
and
so
prevent
bursting,
which
they
are
liable
to
do,
because
the
skin
does
not
allow
the
moisture
in
the
fruit
to freely
escape
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