18 STATE HORTICULTURAL SOCIETY. 



A LITTLE ABOUT PEAES. 



Emil Baur of Ami Arbor: Pears are my specialty, and I have tried to 

 teach people the hygienic qualities of fruit. This should be done by 

 societies also. We encouraged establishment of a dryer and jelly factory 

 at Ann Arbor, and since then less fruit goes to cider and more to jelly, 

 which product is far more healthy and can be consumed by the wife and 

 family. I have many cull pears, which I gather carefully until T have 60 

 or 70 bushels, ripe and yellow; and from them I make a syrup that is 

 aromatic and pleasant and which is used on my table three times per day. 

 We should teach people the value of these preparations. 



AN APPLE GATHERER. 



Prof. A. J. Cook: I saw the Cook gatherer at Rochester, made by the 

 Cook Gatherer Co. It requires three men to run it, and it keeps one man 

 busy emptying fruit. It is in shape an inverted umbrella and is so con- 

 structed that no apple can strike anything hard. Limbs were held over it 

 and shaken, and it was commended by leading growers. 



METHODS WITH DRIED FRUIT. 



President Lyon: In the vicinity of Rochester are one thousand apple 

 dryers, more or less. We have a less number in the whole state, perhaps, 

 and use them only for the refuse fruits. Dried fruits should be kept apart 

 by name and sold under name. The Baldwin excels the Pennock, and the 

 Greening the Baldwin, as much when dry as when fresh. So, too, the 

 refuse should be kept distinct from that of better quality. 



A VARIETY OF GOOD POINTS. 



Mr. Baur: Our jelly-making was profitable until last year. The com- 

 pany now has a large surplus on hand, but is not discouraged and will go 

 ahead. The local consumption of it is increasing. 



Prof. Taft: A large packer and shipper of apples in Missouri put up a 

 jelly factory to care for his refuse, but found he could not compete with 

 others until he used glucose and made 25 sorts of jelly from one vat, using 

 timothy seed in that which he labeled strawberry. 



Mr. Baur: We should try to make those frauds odious before the 

 people. I would recommend the raising of more sweet apples for jelly. 

 Half and half of sweet apples and sour make jelly of superior quality. No 

 sugar is necessary in making jelly from pears. 



NOT ENOUGH FRESH APPLES AND NOT LIKELY TO BE. 



President Lyon: The third division of this topic is, "Will we not soon 

 produce too many apples for sale in the fresh state?" If there is any 

 difficulty on this score, it lies more with the commission men than with 

 either grower or consumer. In traveling through Iowa last summer, I 

 could not see more than one apple orchard to 50 farms. They have 

 planted and replanted there, but still have no fruit. They need varieties 

 which will stand 40 to 60 degrees below zero, but as yet have not found 

 them. Were one third of the cultivated portion of Michigan given up to 



