1903 The still-room by C. Roundell

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 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 67 to be obtained, such as the Quorn^ of Messrs. Lumley, of the Minories, London.