From six years' experience with mechanical refrigeration and the storage of Western-grown apples, there has not been a year but what a profit has been shown over and above the cost of storage, insurance, and minor incidental charges. One of the first to make the experiment, and who have been patrons of Ryan & Richardson's cold storage, at Leavenworth, since the plant was erected, were Wellhouse & Son, the largest apple growers in the United States, and the records show a net profit of from fifty cents a barrel, as the lowest of any year, to as high as $1.50 other years. It is gratifying to state that, in all the years, not a single car-load was rejected when sold. Much of the success must be given credit to the grower who gathers his crop at the right time, in a careful manner, graded and packed according to the requirements of the trade. Then, if the cold storage to which he intrusts the care of his crop uses the same watchfulness as to necessary temperature, proper ventilation at the right time, the result usually will be gratifying and remunerative to both.
A FRUIT DRYER.
The dryers used by Wellhouse & Son are made as follows: A rough building eighteen feet square and sixteen feet to the eaves is built. In building the roof, a lantern or ventilator is built along the ridge, over an opening in the ridge two feet wide. At eight feet from the ground is built a slatted floor. The timbers [?] upon which this floor is laid are best made of one-inch boards, ten to twelve inches wide, placed only ten or twelve inches apart. The floor slats are best made of poplar, as pine often flavors the fruit. They are sawn from inch lumber one and one-half inches on one face and one and one-quarter inches on the other face. The slats are nailed to the floor joists [?] with the wide faces uppermost and about one eighth to three-sixteenths of an inch apart, thus making the crevices wider below, which, together with the narrowness of the floor joists [?], allows free circulation and prevents clogging. The lower floor is of earth, cinders, stone, or other material. On each side, near the ground, are two openings, each two feet square, with shutters to close them; these are to admit fresh air, and can be closed to regulate draft. A chimney is built up through the center of the building, out through the roof. A door is made to each floor; in front of the upper door is built a balcony reached by outside stairs. This completes the dryer.
It may be used for storing hay, fodder, tools, etc., after the drying season is over. The upper floor might be made removable. Many farmers have a suitable building if the slatted floor is added. Any kind of a wood or coal stove (or a brick furnace) is placed in the lower room and a good heat kept up; maximum 150 degrees. The prepared fruit is simply spread evenly upon the slatted floor from four to twelve inches deep. Fire must be continuous, and a dryer eighteen feet square will dry 100 bushels in twenty-four hours.
Bleaching is done as follows: An upright box about two feet square and twelve feet long is built outside against the balcony. A set of trays are made to fit it; these trays have bottoms of galvanized-wire screening. A pot of sulphur is kept burning on the ground under the center of said box, the apples, peeled and cored, are placed in the tray and the tray slid in above the sulphur. An endless chain mechanism moves the tray up ten to twelve inches and another goes in; as they come to the top an employee removes them and runs the fruit through a slicer and then spreads it out on the drying floor. In twenty-four hours the product will be dry, but not alike; they are then piled up under cover, and pass through a sweat, making them alike throughout. As soon as cool they are packed, and pressed into boxes for shipment. This dryer costs but little, and the building may be used eight to ten months of the year for any cleanly purpose. President Wellhouse has six of these dryers in a row in one of his orchards. A single bleacher answers for several dryers.
THE MOYER FRUIT EVAPORATOR.
Bill of lumber for dry-house: Four pieces 2×4, 10 feet long; flooring, 150 feet; 1×1 strips, for trays, 400 feet, lineal measure; 1×2, 47 feet, lineal measure; 1×4, for tray rest in center, 47 feet, lineal measure.
How to build and operate: For the house or box part, take four pieces of 2×4, 56 inches long, and four pieces 2×4, 371/2 inches long; nail together with the short pieces on the inside, lapping the long ones on the end of the shorter—thus making a frame 52×371/2 on the inside. This makes the sills and plates. Close three sides of this with matched flooring, up and down, seven feet high; now you have a box seven feet high, 52×371/2 inches. Leave the one side open to be closed with four doors similar to double stable doors, and in the exact center of this door space nail a 1×2 inch piece up and down to nail tray rest to. This will give two rows of trays.