260 ILLINOIS STATE HORTICULTURAL SOCIETY. 



In making both cider and wine, the air miist be excluded from 

 the casks after the first fermentation has taken place, and the liquor 

 drawn off. 



Vinegar. — It is the practice to utilize (?) the rotten and green apples 

 (windfalls) by grinding them up with the sound and ripe windfalls and 

 converting them into vinegar ; but this is unwise, inasmuch as the bad fruit 

 effects the flavor and weakens the strength of the vinegar. A good way 

 to utilize such fruit is to feed it to the swine, and let them manufacture 

 into pork whatever of value it contains. 



Boiled Cider. — An excellent way to utilize rich, windfall apples is 

 to convert them into cider, and boil down about three and a half to four 

 barrels into one, skimming thoroughly during the process. This will 

 keep well, and by cooking sweet apples in it, till they are quite tender, 

 a superior sauce is made, which also will keep well for use during winter 

 and spring. This is more generally relished than that similar condiment, 

 the famous apple butter, which all fruit-growers' wives know how to make, 

 or can learn from a near neighbor. I have found the cider from the 

 Fulton apple to make the best cider for boiling of any that I have tried. 

 This variety produces an extra quality of cider for any purpose. 



It must not, of course, be expected that apples of a weak quality of 

 juice, such as Maiden's Blush, Early Pennock, Willow Twig, etc., will 

 produce as good cider or vinegar as those having a rich juice, as Benoni, 

 Roman Stem, Wagner, Fulton, Wine Sap, Gilpin, Minkler, etc. 



In conclusion, I will say that there is little danger of overstocking 

 the market with good fruit, and well prepared products from good 

 fruit. If well grown and intelligently utilized, fruits, in some, if not all, 

 of the various forms mentioned, will continue to bring remunerative 

 prices. 



Mr. Minkler cautioned members about buying linseed oil barrels, 

 as many have been previously filled with some substance which would 

 ruin the flavor of the cider. 



Mr. Galusha described what is called the Dunlap fruit box — named 

 so for the lamented Hon. M. L. Dunlap, who used and recommended it. 

 It is made of two heads of one-inch pine lumber, each fourteen and a 

 half inches long, by twelve and a half inches wide, with laths dressed 

 and nailed on three sides. The laths are seventeen and a half inches long, 

 making the box fifteen and a half inches long in the clear; holes are 

 ■cut in the heads for convenience in handling These boxes are distrib- 

 nted in the orchard, and the fruit put directly in them after picking ; and 

 as three of them fit nicely in a wagon box, and, since they hold just one 

 bushel, when level full, they can be piled in two or three tiers in tlie 

 wagons, and used at the same time as measures and packages for transpor- 

 tation. A box one-third longer, holding a bushel and a half, is used for 

 storing in the cellar. 



