ANNUAL MEETING AT NEVADA. 229 



ing out cost of evaporating, netted me 40 cents per bushel — 7 cents 

 more than my best apples brought me. You may ask why I did not 

 evaporate all. Well, for two reasons : 



1st. I did not know that I would receive so much for them. 



2(1. If I had known it, my evaporator was not large enough. 



Last season I put up a new evaporator and prepared nearly 8,000 

 pounds of choice fruit and sold most of it at home for 10 cents per 

 pound. One lot I shipped to Colorado brought me 1 1 1 cents after pay- 

 ing freight. None of the fruit worked up would have been marketable 

 in any* other way, and would have been mostly wasted, but for the evap- 

 orator. 



Another advantage in having an evaporator, is that you will have a 

 finer lot of shipping fruit, you can afford to cull closer and will do it, 

 when the culls will bring you very nearly, if not fully as much, thrown 

 out, as they would thrown in, and you will therefore have a fruit pack- 

 age of a fancy quality, which will bring you more money. So you not 

 only sell your culls for a good price, but receive more for all your fruit. 



In seasons of full crops and dull markets, when prices are demoral- 

 ized and fruit will bring scarcely enough to pay freight and packing, 

 evaporate all and pack in new, clean packages, either barrels or fifty 

 pound boxes and you can store them away until the market revives. If 

 properly dried and put up, they will keep for any length of time. We 

 arc now using. some we put up four years ago, and they are just as good 

 as new. Great care should be taken in preparing the fruit for the evap- 

 orator, to thorougly trim off ail specked or bruised spots before placing 

 in the evaporator, so that your fruit will have an even look. The price 

 of evaporated fruit is now more per pound than any other farm product, 

 and raspberries and pared peaches are worth more than any other food 

 product from anywhere. 



Where there is a market for cider, a good cider mill can be used to 

 good advantage in connection with the evaporator. There are a great 

 many apples that arc too small to pare and prepare for the evaporator, 

 and these with the cores and peelings, can be made into cider and 

 thereby save everything. It is not what we make that makes us rich, 

 but what we save ; so save all the apples and turn them into money. 



With the Eureka parer, a good, active boy can pare and slice from 

 fifty to seventy-five bushels per day ; so that preparing the fruit for the 

 evaporator is not the task that it would be with the old style apple 

 parer. 



In speaking of using the culls, I do not wish to be understood to 

 mean green, wilty or tough fruit, but fruit that is full)- matured and well 



