an oil, gasoline or gas stove, and it may be used while cooking is being done.  If an oil stove is used there must be a tightly fitting tin or galvanized-iron bottom to the dryer, to prevent the fumes of the oil from reaching and passing through the material which is to be dried.  A bottom of this kind may be easily attached to any dryer, homemade or commercial.  A framework crane makes it possible for this dryer to be swung to one side when not in use.

A larger kind of homemade stove dryer can be made.  This is a good size:  base, 16 by 24 inches; height, 36 inches.  The lower part or supporting framework, six inches high, is made of galvanized sheet iron, slightly flaring toward the bottom, and with two ventilating holes in each of the four sides.  The frame which rests on this base is made of strips of wood one or one and a half inches wide.  Wooden strips, an inch and a quarter wide and three inches apart, serve to brace the sides and furnish supports for the trays.

In a dryer of the dimensions given there is room for eight trays.  The sides, top and back are of galvanized-iron or tin sheets, tacked to the framework, though thin strips of wood may be used instead of the metal.  Small hinges and a thumb latch are provided for the door.  Galvanized sheet iron, with numerous small holes in it, is used for making the bottom of the dryer.  To prevent direct heat from coming in contact with the product and also to distribute the heat by radiation, a piece of galvanized sheet iron is placed two inches above the bottom.  This piece is three inches shorter and three inches narrower than the bottom and rests on two wires fastened to the sides.

The trays are made of wooden frames of one-inch strips, to which is tacked galvanized-wire screen.  Each tray should be three inches shorter than the dryer and enough narrower to allow it to slide easily on the supports when being put in or taken out.

In placing the trays in the dryer push the lower one back as far as it will go, leaving a three-inch space in front.  Place the next tray even with the front, leaving the space at the back.  Alternate all the trays in this way to facilitate the circulation of the heated air.  It is well to have a ventilating opening, six by two inches, in the top of the dryer to discharge moisture.  The trays should be shifted during the drying process to procure uniformity of drying.

Several types of stove dryers are on the market.  One of these has a series of trays in a framework, forming a compartment.  This is placed on top of the stove.  Another is a shallow metal box which is filled with water.  This is really a water-bath dryer.  This dryer or dehydrator can be used on either a gas or coal range.  A thermometer is necessary in order to maintain the right temperature.  The slices of vegetables or fruit are placed on the tray with the thermometer, and the dryer does the work.

Commercial dryers having their own furnaces may be bought at prices ranging from $24 to $120.  Some of these, in the smaller sizes, may be bought without furnaces and used on top of the kitchen stove.  The cost is from $16 upward.