304 State Horticultural Society. 



father brought prune and other scions from German}- in the forties and 

 grafted them, and we ate prunes when we were boys. Please let me 

 know if you wish to try a few of those cherries, what time you want 

 them. Some day I will join the society. Yours respectfully, 



Henry Willer & Sox. 



THREE SHORT NATURE LESSONS IN HORTICULTURE. 



(By G. B. Lamm, Sedalia, ]\Io., Chairman of Committee on Horticulture 

 for Missouri State Horticultural Society). 



TEACH HORTICULTURE: 



By what means ? Answer : By graded lessons. 

 TEACH HORTICULTURE: - 



In what m<anner? Answer: Along the line of Nature Study. 

 TEACH HORTICULTURE: 



At what place ? Answer : In the public schools. 



APPLES PREPARED FOR USE. 



Nature Lessons in Horticulture for Grades 5 and 6. 



Dried Apples. — We all like ripe apples in their natural state, but 

 these are ripe apples dried. Some people pare, quarter and core apples 

 by hand, and then put them on pans in the oven to dry. Did you ever 

 see an apple parer ? Several families may get together and in one even- 

 ing prepare bushels of apples for the dry house, which is a little, cheap, 

 one-room house made of rough lumber and has a stove in it. In this room 

 the sliced apples are arranged on slat shelves so the hot air from the 

 stove can pass among them and dr_\- them. But there is also machinery 

 for paring, coring and slicing apples. Then such apples are put in a hot 

 air room, dried, bleached and boxed. When apples are dried in large 

 quantities in this way, we say they are evaporated, and such a place is 

 called a fruit evaporator. These dried apples are shipped all over the 

 world and sold by the pound to people for food. Whole crops of apples 

 are handled in this way, and it is a safe and economical way to prepare 

 apples for use. Twenty-eight pounds of dried apples make a bushel. 



Apple Cider and J'inegar. — This liquid in the glass was once the 

 sweet juice of ai)ples, and it was called cider. The apples were ground in 

 a mill to a pulp. This pulp was put in a sack and the juice pressed out. 

 The mill which ground the apples is called a cider mill, and the press 

 is called a cider press. You will see them at hardware and implement 



