116. If food is to be dried in a rack suspended above the stove, a rack
like that shown in Fig. 24 should be used. Cover the trays in the rack
with a single layer of food, and dry it to the leathery stage, when it
may be removed and stored. In using this device, only a coal or a wood
stove is practical. When the heat coming from the stove is not great,
the rack may be allowed to come close to it, and when the heat is
intense the rack may be drawn up. Regulating the distance of the rack
from the stove will tend to keep the food at a uniform temperature and
allow it to dry evenly, especially when the food is turned from time
to time.
117. ELECTRIC-FAN DRYING METHOD.--If a house is wired for electricity,
drying foods by means of the air-currents generated by a moving electric
fan is a simple matter. Use devices like those required for the sun and
oven-drying methods. Spread the foods to be dried on the trays in a
single thin layer, and arrange them so that the air from the electric
fan will blow over them. Turn the trays as the food dries, so that one
part does not dry sooner than another; also, turn the food frequently so
as to expose all parts alike.
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