STATE HORTICULTURAL SOCIETY. 121 



new beginner to learn. But we have got to learn it, or we will sliij) 

 stuff that we get nothing for, and the market is ruined for good 

 fruit, and the coinuiission man is blamed for it. 



I have raised and shipped a good many thousand boxes, and I 

 know that the people will pay a good price for good fruit, while the 

 green stuff makes them sick. 



In packing. 1 always sort out all that are small and specky. If 

 three in width and five in length does not fill one half the box, they 

 are too small to ship, and had better be left at home than put on 

 the market. I generally dry all that are too small to ship. 



The following, on the same subject, was presented: 



UTILIZIXG FRUITS. 

 BY F. C. JOHNSOX. 



Utilization of fruits is a subject that interests every fruit- 

 grower, and especially every ap])le-grower, as in every orchard there 

 are culls, and in some orchards a large portion of the fruit is not 

 choice enough for market. As being the most profitable way to 

 realize from surplus apples I would suggest the making of same into 

 cider and vinegar. 



Cider-vinegar making requires little skill, and, in a small 

 way, it requires only a small capital invested in the business. 



A requisite to success in vinegar making is a building for storing 

 and airing the cider. This need not necessarily be a very expensive 

 building, but should be built so as to be as warm as possible and 

 exclude the light. To make vinegar of cider, simply put away the 

 cider, leaving the bung out of the barrel, and let it stand until 

 wanted for market; then siphon off carefully, rinse out the barrels, 

 and |)our away the sediment. The result may be hastened by 

 keeping a little fire in the building during cold weather. 



Vinegar barrels will answer for storing cider for vinegar, but 

 liquor barrels are the best for this purpose. 



Will cider-vinegar making pay? is a question often asked, and 

 I will answer, it will and it will not. A few barrels of cider set out 

 in the sun and made into vinegar, in that way will make very little 

 money for the owner. On the other hand, there is no question 

 but cider-vinegar, made as it should be, is much superior to factory 

 vinegar. And it is simply a question of competition between good 

 goods and poor goods, and in the end good goods will surely win. 



Mr. Buckman — Can cider be kept in a cemented cistern under 

 ground? 



Mr. Hay — A man in this county filled a cistern with cider, and 

 in a year found it an excellent article, and sold it to good advantage. 



