STATE POMOLOGICAL SOCIETY. 35 



order to supply the sugar in the winter diet which will give us 

 energy, and also to prevent the waste in the season's fruit. And 

 that is not of the least importance, though it happens at the enu 

 of this list. We have heard a great deal about the era of the 

 high cost of living. I wonder if it is so much the high 

 cost of living in every case, or whether the question of the 

 cost of high living has not something to do with it. We are 

 becoming fastidious in this country about the kinds of fooa 

 that we like and what are necessary for us to have. We need to 

 consider and train people in the utilization of the products which 

 they have at hand and of the conservation of these products. 

 We talk about conservation of force and so on ; some of us need 

 to talk about the conservation of food in our own homes — how 

 we can better utilize the things that we have at hand and prepare 

 them in an acceptable way. I think that, if we study the prob- 

 lems of preparing apples, we can do a great deal in adding vari- 

 ety and nutritive materials to the diet. 



If any of you are interested in the methods of canning, there 

 are canning sheets available here which are put out by the 

 United States government, and these give full directions for 

 canning apples, fruits and vegetables. 



And then we need to utilize the by-products of our apple crop ; 

 there are several ways of doing this. We all know about drying 

 apples; the dried apple is very nutritious. All the change that 

 takes place is simply the removal of the water which is replaced 

 in its preparation ; we will have the cellulose present, the acids, 

 minerals and sugar, just as we had it in the fresh apple. The 

 United States government is interested in a project for the 

 preparation of apple syrup from the culls and second and third 

 grade apples. They are sending out circulars over the country 

 to interest people in using apple syrup in preference to a number 

 of other types of syrup — corn syrup and maple syrup. They 

 say that a product can be put out which, by following their 

 directions, is just as acceptable as a number of other commercial 

 products. 



I think, for the wholesaler who is going to can apples, that the 

 jelly making is an economical problem; that you can utilize the 

 parings from the apples in the preparation of the jelly. We have 

 no fruit which is better for the making of jelly than the apple. 

 We have a good flavor in the apple, a sufficient amount of acid 



