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BETTER FRUIT 



September 



^1 



Hook Up a "High Speed'* Sprayer 

 With Your Farm Engine 



Hss direct connection with engine shaft — no troublesome gears. 

 Operates at the full speed of engine — from 450 to 550 strokes 

 per minute. Maintains very high pressure — 250 lbs. — enabling 

 you to cover every inch of bark with a fine misty spray. 

 The capacity — 6 gals, per minute — makes it easy to spray 

 a big orchard on time. Vacuum and air chambers in- 

 sure steady flow of liquid For real sprayer satisfac- 

 tion, use 



G OULDS SPRAYERg 

 H&MD AND IPCWEIR *J 



i 





m 



—50 styles. Our Service Department will " 

 guarantee every one to perform satisfac- 

 torily the work for which recommended. 

 All rigidly tested and backed by 69 years* 

 pump-making experience. *'We also 

 make a complete line of Power, Wind- 

 mill and Hand Pumpsfor water supply 

 and other services. 



You need our f> ee book, "Hand and 



Power Sprayers. ' Contains informa 



tion of great value to every fruit 



grower. Write us today for your 



copy. Address Dept 44. 



The Goulds Mfg. Co. 



Main Offi -e and Works: 

 Seneca Falls, N. Y. 



Branches: 



Boston New York 



Philadelphia 



Chicago 



Pittsburgh 



Atlanta 



Houston 



^\^- 



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1 



sidyMi 



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Goulds Fig. 1662 

 High Speed" Power Sprayer 

 ^operates at speed of engine 

 — no gear reduction whatever. 





t-7i 



ARCADIA 



Americans Greatest Orchard Project 

 The home of the big "A" brand of apples. 



Winner of first prize at the National Apple Show, 1916, 

 in shippers' contest. 



Only 22 miles from Spokane, Washington 



Gravity Irrigation. Healthful Climate 



Plezisant Surroundings 



Tracts sold on easy monthly payments. 

 Send for free booklet. 



Arcadia Orchards Company 



DEER PARK, WASHINGTON 



])ilc ol' Iriiil, so as to avoid thu (hiiiHiT 

 of scorchiiif,'. AI'IcT tlif slices an- lough 

 enough to slir, which will he after the 

 first three to tive hours, they should be 

 turned with a wooden shovel or scoop, 

 by niakint,' a i)ath down one side, 

 throwing lliese slices to the other side, 

 then walking l)ack and foitii, filling in 

 the furrow each time until the entire 

 floor is turned. To prevent sticking 

 and scroehing this should be repeated 

 every two liours at first, latei- shorten- 

 ing the interval between until toward 

 tlie end of the |)eriod the fruit is turned 

 evei-y half hour. The actual time of 

 dr>ing by this method depends upon 

 many factors, as hunii(Hty, air circula- 

 tion, size of pieces, amount spread on 

 the floor, etc., but generally requires 

 from fourteen to twenty hours. 



Experience will soon demonstrate 

 when the fruit is dried. If on pressing 

 a freshly-broken end of a slice, moist- 

 ure oozes out more time must be given. 

 Another test is to dry the slices until 

 they are spring\- and clastic, not brittle, 

 so that when a handful is scpieezed the 

 slices will separate ai^art upon open- 

 ing the hand. Some states use a moist- 

 ure determination, allowing 27 per cent 

 moisture upon drying for four hours at 

 the temperature of boiling water, but 

 this is hardly safe — a maxinumi of 25 

 per cent giving much less spoilage. 



The yield to be exi)ected will depend 

 upon the variety and on the final 

 moisture content. A figure which might 

 be accepted as average would be about 

 250 pounds dried to the ton fresh, or, 

 stated in pounds to the bushel, 6% 

 pounds of the dried white stock and 3% 

 pounds dried waste (parings, frininiings 

 and cores) to each bushel fresh. 



The waste, as well as the "chops" 

 (those apples, chopped, which are too 

 small or too disfigured to peel) are 

 often dried, later to be soaked and 

 worked up into vinegar, jellies or fruit 

 butters, wherever the state laws per- 

 mit this practice. Or, again, the fresh 

 waste may be made directly into these 

 forms of by-products, and the fresh 

 pomace used for stock feed. The waste 

 from good-sized apples is always less 

 than from poorer stock, it running 

 about 14 pound to the bushel as con- 

 trasted with l(i pounds from culls. 



After evaporation is complete, the 

 dried apples are cure<l by piling not too 

 deep in dark, insect-proof bins, where 

 they are shoveled over every two days 

 for two or three weeks until the pro- 

 duct becomes uniform throughout. 



No man, however, enjoys running a 

 business at a loss. Of even greater im- 

 portance, then, than mereh knowing 

 how to evaporate apples properly is 

 the ability to do the work profitably. 

 The cost of evaporation depends upon 

 so many and so variable factors that no 

 one estimate will serve for all cases. 

 There are always, however, certain 

 definite charges to be met such as in- 

 terest on investment for buildings and 

 equipment, taxes, insurance, deprecia- 

 tion, while in addition to these are the 

 operating charges as fuel, sulphur, 

 labor, etc. Knowing the fixed and fluc- 

 tuating costs that are chargeable 

 against the finished products, it is im- 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



