164 State Horticultural Society. 



Selling on the tree is not always what it might be. I know 

 of a grower who sold his apples at so much per barrel for the No. 

 Is, and the buyer was to send a man to pack them after the terms 

 of the contract. After one carload had been packed the owner 

 came into the orchard and stopped the packing, which up to that 

 time had been done by the buyer. One barrel of No. 2 apples to one 

 and a half of No. Is was the record. With the grower's men in 

 charge and the buyer's man inspecting the pack, which he pro- 

 nounced satisfactory, there was a ratio of one barrel of No. 2s to 

 8 barrels of No. Is. It is not every buyer who runs a skin game 

 in this manner, but it is always best to pack your own fruit and 

 you will realize the greater profit, provided you do it right. In 

 packing fruit honesty is the best policy always, for chickens come 

 home to roost in the apple business very quickly. 



A state law should be enacted requiring the packer to stencil 

 his name and address on every package of fruit. It would also 

 be a good thing if there was a qualified inspector, who might be 

 called in to determine whether or not fruit was up to contract or 

 grade. We would all learn faster and poor stock would find its way 

 to evaporators or cider mills. 



SOURCE OF ALCOHOL— VALUE AS A FUEL. 



Since the passage of the law repealing the internal revenue 

 tax on denatured alcohol, there has been a demand for information 

 relative to the farm products which might be utilized, cost of pro- 

 duction, possible selling price, comparative value with gasoline 

 and kerosene as standard, and the probable effect on the fuel 

 market. Some interesting inform^ation is furnished on this point 

 in an instructive, copyrighted article in the January issue of World 

 To-Day, Chicago, under the title of "Making a Servant of Alcohol." 

 by David A. Gates, who for a number of years was connected 

 with the Internal Revenue Department. We quote as follows : 



With corn at 43 cents a bushel, a gallon of alcohol manufactured 

 at a modern distillery will cost 20 cents. The grain used at a distil- 

 lery manufacturing alcohol consists of about 85 per cent corn and 

 15 per cent malt and rye. With corn at less than 30 cents a bushel, 

 alcohol has been produced at a little less than 11 cents a gallon. 



In Germany potatoes have been largely used in the manu- 

 facture of it. The average quantity of fermentable matter in po- 

 tatoes is 20 per cent, and a bushel of potatoes will produce about 



