1882.] REPORT ON POMOLOGY. 337 



As you are aware, the list might be extended so as to include 

 many more valuable varieties all through. For instance Downing 

 describes about 1,000 varieties of pears — many of these are 

 good. "We need only the best or most reliable, and it is always 

 better for a novice to fill his list with those varieties which, on the 

 whole, succeed best in his neighborhood, than to fill up the ground 

 with new things, most of which usually fail to be most desirable. 



The Outlook for Fruit. — The apple orchards of Connecticut 

 may be expected to bloom most abundantly, and if the season 

 favors, a heavy crop will probably be produced. 



The peach in most cases, in our State, will probably be a failure. 

 Of pears, grapes, plums, and quinces, we may expect a moderate 

 crop. The tender small fruits where unprotected have sufi:ered 

 somewhat. 



We earnestly advise all who produce an abundance of apples to 

 save by drying, using a large evaporator (where the quantity will 

 warrant it), for the perishable portion of the crop; and also, to 

 convert by a copper syrup evaporator, cider into jelly. The dried 

 fruit and the cider jelly of 1880, have been freely used in our 

 family this winter, and also the dried fruit for market bringing 

 good prices, having kept finely. 



To make a good jelly, apples not over-ripe should be used, free 

 from rot. The cider from a mash mill is said to be the best for 

 jelly making. It should at once after grinding go to the press, 

 and immediately from the press to the evaporator. The success in 

 making jelly depends much upon this; therefore use firm apples, 

 putting in none that are soft or mealy, and expedite the process as 

 rapidly as possible. Wild apples and crab apples make a good 

 jelly. 



The cider needs reducing from eight to one, making a jelly 

 weighing from ten to eleven pounds per gallon. Some use sugar, 

 but it is not necessary. 



In some sections of the country, cider is made by the mills at 

 the usual rate, and the jelly boiled for two cents per pound. 

 Some charge twenty-five cents per gallon for making the jelly. 

 Others give two pounds of jelly for each bushel of sound apples 

 brought to the mill. Others vary the prices in accordance with 

 localities and conditions, but when thousands of bushels of valua- 

 ble fruit go to waste, as it probably may this year, a cheap luxury 

 may be provided by having mills and copper evaporators in each 

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