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The
Still-Room
and
to
this
may
be
put
the
juice
of
the
removed
seed-vessels
and
peelings.
Vegetables
require,
in
addition
to
the
peeling,
slicing,
or
cutting
up,
to
be
steamed
or
cooked
for
five
to
seven
minutes
before
they
are
dried.
This
is
necessary
in
order
to
keep
their
colour
and
to
prevent
their
becoming
hard.
When
dried
on
a
small
scale
the
cooking
in
boiling
water
is
generally
sufficient.
Like
apples,
vegetables
are
always
filled
in
from
below
upwards.
French
beans
are
cut
into
strips
by
a
special
machine,
and
cooked
for
a
few
minutes.
A
little
soda
added
to
the
water
helps
to
preserve
their
bright
green
colour.
The
time
required
for
drying
is
from
three-quarters
to
one
hour.
Temperature
150°
to
160^
F.
100
pounds
of
fresh
beans
giving
10
to
12
pounds
of
dry.
Peas
require
simply
shelling
and
a
few
minutes'
cooking.
They
should
not be
quite
ripe,
and
are
laid
thinly
on
the
trays.
They
take
from one
to
one
and
a
half
hours
to
dry.
Temperature
212^^
to
220"^
F.
100
pounds
of
green
pods
will
yield
about
10
to
12
pounds
of
dried
peas.
70