476 ANNUAL REPORT OF THE Off. Doc. 



acid in the original package or barrel through lapse of time. The 

 time is long or short according to the temperature and accession of 

 the growths that hasten acidification. Every farmer in former times 

 had his own method, not economical, but fairly certain if he could 

 wait. The product was inferior because of the usual low percentage 

 of acidity through the escape of the valuable alcohol in the first 

 process of fermentation. 



Apple jelly can be made by boiling fresh, unfermented cider so 

 it shall be reduced in volume from 5| to 1 or 6 to 1. No sugar is 

 necessary unless the cider is unusually sour. In boiling cider for 

 the market, there is need of constant care to prevent it from reach- 

 ing the state of jelly. Apple jelly may be produced commercially 

 on quite a large scale, with proper care in filtering cider from select- 

 ed apples. If properly packed in glass or other jars of convenient 

 size and covered with a thin film of paraffine or securely sealed, and 

 kept in a cool place apple jelly forms a very desirable addition to 

 the cuisine. 



Apple butter is, when properly made and seasoned, a great deli- 

 cacy. Methods of production vary. Perhaps the most common and 

 desirable method is to cook peeled and quarted or sliced apples 

 with boiled cider until a desirable consistency is attained. The 

 pure butter without spices is excellent, if the apples and cider are 

 of good flavor. As a rule some s[>ices are used. If produced for 

 immediately use and kept in a cuol place, there is no need of a pre- 

 servative. When made commercially some innocuous preservative 

 may be employed. Every housewife has her own method of pro- 

 ducing apple butter. As a rule sugar is not required. 



Much skill is required in the part of the ''Processor" to be suc- 

 cessful in making jelly and jams. A well known manufacturer re 

 cently remarked: ''I know the jelly and jam business from A to Z 

 but it cost me five thousand dollars to learn it." 



Fortunately, it is possible to employ skilled men to take charge 

 of a plant, men who have had the advantage of the expensive ex- 

 perience just mentioned. 



You, as growers, should study your local conditions and market. 

 Make a tour of inspection and see what the "other fellow" is 

 doing. The best way to dispose of low grade or unmerchantable 

 apples is by adopting the hand method of thinning, beginning im- 

 mediately after the June drop has ceased, reducing all clusters to 

 one fruit and individual specimens at least six inches apart. 



The earlier and more systematic this plan is followed, the higher 

 thf quality, and the smaller the per cent, of low grade fruit and 

 of more importance still, the greater certainty of securing annual 

 crops. 



Cultivation, pruning, spraying, fertilizing and cover crops, each 

 and all should be carefully studied and followed, that the standard 

 of quality be raised and maintained. The benefits of improved 

 methods are three-fold: increased quantity, better quality, and 

 larger annual crops. 



MARKETS. MARKETING AND GRADING. 



Oftentimes the export market will take medium sized, well col- 

 ored fruit at prices fully as high as are being paid here for the 

 larger grade, and also afford a market for a still smaller size (1 to 

 2 inch) for the North of E^urope Christmas trade. 



