THE EVOLUTION OF THE CIDER INDUSTRY 287 



The slow, laborious method our mothers used — making apple butter 

 in a big copper kettle — has given place to the new steam cooker. A 

 copper coil quickly and easily converts a quantity of pared apples and 

 cider syrup to a clearer, smoother and more delicious product than, 

 even mother was able to give us for our "piece," in the old method 

 heat caramelized some of the sugar, which gave the butter a dark 

 color and a burnt sugar taste. By the use of the simple, inexpensive 

 apple butter cooker these objections are overcome. 



Pasteurized Cider. 



Still another method of treating cider is the process known as 

 pasteurization. Many attempts have been made to preserve cider sweet 

 and pure, just as it comes from the press. The use of preservatives 

 is very unsatisfactory and often dangerous. It is well known that a 

 fruit juice can be preserved by heating it and sealing it up, but the 

 chief difficulty in this is to heat to the proper temperature and at the 

 same time exclude the air. A temperature of 160 degrees Fahren- 

 heit is sufficient to destroy bacterial life and prevent fermentation, 

 but a temperature higher than 170 degrees Fahrenheit will give to the 

 cider a baked apple taste, rendering it undesirable as a drink. . A 

 simple pasteurizer will perfectly sterilize, filter and seal up cider so 

 that it will keep indefinitely and retain the same flavor that it had as 

 it came from the press. The health giving properties and the medi- 

 cinal qualities of pure apple cider give rise to a popular demand for the 

 product of the pasteurizer. Pasteurized cider retails at prices that 

 net the cider maker a handsome profit. — Fruit and Produce Distrib- 

 utor. 



HOW A CITY MAN MADE ORCHARDING PAY. 

 J. R. Duncan. 



There are times in a man's life when the occupation in which he 

 is engaged ceases to have an interest for him and he is desirous of 

 engaging in some new pursuit. Seven years ago last February a 

 twenty-acre tract of land about two miles northwest of Ralston, a 

 suburb of South Omaha, came into the possession of Mr. G. F. 

 Beavers, then a groceryman of that city. Mr. Beavers had been in the 

 grocery business for some fifteen years previous to this time. He 

 continued to sell groceries and tried to run the orchard as well, for 

 four years. During this time he handled the orchard as most orchards 

 had been handled^ No spraying and no particular care. He realized 

 that he was not getting out of the orchard what he should by this 

 method of running it. The apples produced were not first class and 

 although he sold them through his store and got a fair price out of 

 4hem yet the returns were not so great as if personal supervision 

 could be given. Accordingly he sold the store and was then able to 



