APPLES FOR STOCK. 99 



freezing. During tlie winter they keep well buried in the 



ground; but in the summer they must be surrounded with 



some non-conductor of heat and moisture, such as paper, dry 



chaff, or dry pine-leaves. Perhaps the best preserver of 



apples is plaster (gypsum). A barrel of Roxbury russets, 



with all the interstices well filled with plaster, can be kept 



two years. 



Alexander Hyde, Chairman. 



HIXGHAM. 



[From the Report of the Committee.] 



We in New England are learning to grow finer fruits. 

 The worm-eaten and defective fruit which negligence gave 

 has been superseded by almost perfect fruit : this has 

 resulted from more careful attention to the situation and 

 health of our orchards. Even with the abundance of this 

 valuable fruit the present year, the quality has never been 

 excelled. In such a year as this, the intelligent, thoughtful 

 farmer must decide wisely what disposition he will make of 

 his apples. If he makes cider, and feels confident he is pla- 

 cing no evil temptation in the way of his famil}^, he will have 

 the satisfaction of doing just what nine-tenths of his neigh- 

 bors are doing, though, we think, with very little chance for 

 profit. The cider-maker, with his improved appliances for 

 manufacture, has the advantage of the farmer, who is obliged 

 to pay him an excessive toll. We believe apples as a winter 

 food for stock are as cheap as root-crops. 



From Professor Goessmann's investigations in fruit-culture, 

 which are based on a chemical analysis of the apple at differ- 

 ent periods, it appears, that, early in the season (about 

 the time of harvesting), it is not very valuable, except for 

 young stock. The apple at this time contains a large amount 

 of starch, which the ripening process converts into sugar. 

 The time of this change varies in different varieties. From 

 December to April the apple is a very valuable food for 

 stock, and may take the place of roots which are more 

 expensive. We therefore advise farmers to try the experi- 

 ment, using as much caution as in feeding grain, and we 

 doubt not they will be pleased with the results. 



I. Henry Easterbrook, Chairman. 



