REPORT OF STATE HORTICULTURIST. 59 



whereby they could produce sweet cider that could be shipped 

 all over the country, because of the fact that sweet cider in its 

 natural condition would be fermented before it reached the 

 consumer. Following the idea, they took sweet cider and 

 froze it. In this way it is first frozen, then crushed, whirled 

 rapidly in a centrifugal machine and the cencentrated juice 

 thus thrown ofif is collected, the water of the cider remaining in 

 the machine in the form of ice. This is concentrated cider. 

 It is perfectly clear after it comes from the machine and con- 

 tains a high per cent of sugar. This is a very simple process 

 and can be put in most any of our cider mills by the attaching 

 of a freezing plant, which is not very expensive. A gallon of 

 this represents five gallons of cider. It may be shipped long 

 distances without paying freight charges on water. 



Here certainly is an opportunity for something to be done 

 with sweet cider. Sweet cider as a beverage certainly may be 

 brought before the public. I have been figuring what profit 

 may be made on this. Now I think that you will find that a 

 gallon of this diluted will make four or five times as much, 

 and placed at our ordinary soda stands would sell for five cents 

 a glass, which would mean 80 cents a gallon for the cider in the 

 diluted form, not taking out concentration. It costs you some- 

 where about 18 cents for your apples, as cider-mills pay 25 

 cents a hundred for bulk apples. Most anything that is an 

 apple may be used for cider so long as it is kept from dirt. 



There is one other subject that I want to mention; that is 

 the production of a table syrup from apple cider. The United 

 States Department of Agriculture has realized that the season 

 for cider is short and, to encourage the use of more of the cull 

 apples, they have worked out not only the method of concen- 

 trating the product, but, through the Bureau of Chemistry, they 

 have discovered a way of making a table syrup. We have here 

 a sample of what they have been able to produce. Their bul- 

 letin has been published, but I did not receive it in time to 

 bring it here and tell you what is in it. As soon as this process 

 is perfected it will be given to the public, free of charge, but 

 probably it will be limited to some extent. Any cider-mill may 

 add the necessary equipment and produce it. The only addition 

 that is necessary to the present cider-mill is a filter press and 

 evaporating kettles. The process is not complicated. Sweet 



