* 174 Wisconsin State Horticultural Society. 



with rich juices is better than the class first named for winter and 

 long keeping. Our choice of winter fruit must then be with due 

 regard to its essential quality. A first class apple will be better, 

 and a poor apple will be poorer for keeping # and ripening its 

 juices in mid winter. 



With all possible provision for keeping the larger part of our 

 fall and earl^y winter apples into full winter and spring, we will 

 have a surplus of excellent fruit which should be used in drying 

 and canning. For the first, we have the old time methods of par- 

 ing, coring and stringing, and hanging to the ceiling of the kitchen, 

 and we have the improved machinery which pares, cores and slices 

 at two or three turns of the crank ; enabling one person to work 

 up twenty-five bushels per day. We have also the automatic 

 driers, which receive the sliced apple fresh from the machine, and 

 pass it out in twenty minutes, ready for the barrel without fly 

 specks or eggs which often spiced our mother's apple bag, within 

 and without. One of these improved factories run in connection 

 with a fruit house at Spencerport, New York, worked up nedrl} r 

 20,000 bushels of apples the past autumn, all by this plan, and 

 the product is mostly now in foreign markets at remunerative 

 prices. The Siberian family have many of them so thin a skin 

 that with the core slipped out they may be dried by stringing or 

 after slicing, and will be found of the richest of dried apples and 

 no way inferior to the best in the market. For canning, the im- 

 proved Siberians thus prepared are superior to all other fruit for 

 ordinary family consumption. 



Canning need not be an expensive process for the apple. We 

 use good stone ware, sizes from five gallons down to one. The 

 stone churn is most convenient, sealing the small plate cover with 

 a cement made of rosin, three parts, tallow, one part. The addi- 

 tion of a little whiting or pulverized chalk will give a desirable 

 stiffness to it. Use no sugar in the canning, but flavor when used 

 to suit the taste. It is found by the tests of science, that a large 

 part of the sugar used in canning is wasted, the contact with the 

 acid of the fruit in cooking converting it into glucose. These 

 large packages of fruit can be opened in winter and re-canned or 

 kept open until used up. 



