ipjS 



BETTER FRUIT 



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excessive brood rearing. Early over- 

 stimulation of brood rearing is unwise 

 ■where springs are extremely change- 

 able. Feed those stands which are in 

 need of food, and later those which 

 may run short in case of an unfavor- 

 able spring nectar flow. Also in feed- 

 ing use sugar only where honey cannot 

 be given by exchange of combs. In 

 feeding put the food inside the hive and 

 not outside, where it encourages rob- 

 bing and where the colony needing it 

 most may really get very little of it. 



Apple Embargo Lifted. 



Fruit growers in the Northwest will 

 welcome the news that the embargo on 

 apples to Europe will be removed. This 

 is good news to the apple growers and 

 apple dealers of every section of the 

 country, and while no ofTicial notice has 

 been received at this time, many ex- 

 porters are making application to 

 Washington for export permits. An 

 article recently appeared in one of the 

 daily papers stating that Food Conip- 

 trolier Clyne of the British Government 

 had announced in the House of Com- 

 mons in London that he was arranging 

 for early importations of apples from 

 the United States and Canada, and he 

 would control the price at which they 

 would be sold. 



The embargo on apples has been in 

 effect since March, 1917, and has ser- 

 iously affected some of the apple pro- 

 ducing sections, particularly of the 

 Northwest, because the Northwest pro- 

 duces to a high state of perfection a 

 few varieties that are very popular on 

 the English markets. The fruit crop in 

 England and France is very small and 

 it is hoped that exporters will be able 

 to procure space, so that our Allies may 

 have a chance to enjoy some of our 

 apples this season. 



Fruit growers of Canyon City and 

 Penrose, Colorado, are trying to en- 

 force compulsory spraying in many of 

 the fruit districts. Pest districts will 

 be established and every orchard owner 

 will be notified to spray at a given time. 

 If the notice is not complied with the 

 orchardist is liable to a fine of from 

 $25 to .$,300, and his orchard will be 

 sprayed and the expense charged to the 

 land in taxes. Many growers have suf- 

 fered from leaf roller, and it is hoped 

 by this means to check the awful 

 ravages of this pest. 



How to Sweeten Cranberries 



Cranberries are now in the markets. 

 They find a ready place on the table. 

 They always are associated with 

 Thanksgiving and Christmas dinners. 

 This year the scarcity of sugar may 

 cause many to hesitate to use them. 

 Cranberries may be served without 

 emptying your sugar bowl. 



Because of the acid content of cran- 

 berries, sweeteners such as sorghum, 

 cane or corn syrup may be used even 

 more successfully than with other 

 fruits. (Cranberries may be combined 

 with other fruits which are sweet, such 

 as apples, figs and raisins, either to 

 extend or modify the cranberry flavor 

 or to add sweetness to it. 



Berger & Carter Company 



MANUFACTURERS AND JOBBING DISTRIBUTORS OF 



Equipment and Supplies 



FOR THE 



Food Preserving Industries 



Home Offices: 



17th and Mississippi Streets 



San Francisco, Cat. 



1 Los Angeles 

 Division Offices: \ Portland 

 { Seattle 



JUST THE SAME AS ALL THE 



HeST. IT IS TABLE O'hOTE 



FROM NOW ON ■ 



THE ALLIED RESTAUR 



\J a POGO AE»Vl«iaTK«Tiqf* 



Cranberries are a valuable food be- 

 cause of the iron and acid they contain. 

 Many like the acid flavor, while others 

 acquire a taste for it. The following 

 are a few of the many ways of using 

 cranberries contained in a bulletin of 

 the United States Food Administration, 

 Division of Home Conservation. The 

 recipes suggested use sugar savers. 



Cranberry Sauce — Cranberries, 1 qt.; 

 raisins or figs or cocoanut, 1 cup; water, 

 3 cups; sorghum or cane syrup, V2 cup. 

 Inspect and wash cranberries. Prepare 

 raisins, cut in small pieces, and add to 

 cranberries and other ingredients, and 

 cook until tender. 



Cranberry .lelly — Cranberries, 2 qts.; 

 water, 1 qt.; light syrup, 1 to IV2 cups. 

 Cook cranberries in the water twenty 

 minutes. Put through a sieve. This 

 amount should make about one quart of 

 juice and pulp. Add sweetening and 

 cook about ten minutes, or until it will 

 give a jelly. Turn into molds. 



Cranberry Pudding Sauce — Cranberry 

 juice, 1 cup; syrup, % cup; water, V2 

 cup; flour, 2 tablespoons; lemon juice, 

 IVi tablespoons. Mix flour with cold 

 water. Add to juice and sweetenuig 

 and bring to a boil; cook five minutes; 

 stir constantly. Add lemon juice and 

 serve hot. Use on vanilla cornstarch or 

 steamed puddings. 



Cranberry and Ai)ple Pudding.— Rice, 

 % cup; water, 3 cups: apples, .3 large; 

 cranberries, 1 cup; sorglumi or syrup, 

 H cup; raisins (if desired), 2 table- 

 spoons. Steam the rici' until soft in a 

 double boiler. Greasu a pan and line it 



with cooked rice, reserving some for 

 the top. Peel and core the apples and 

 cut the cranberries in halves. Cut the 

 apples into thin slices. Mix the two 

 fruits together and fill the pan, putting 

 a layer of fruit and then a layer of 

 sweetening. Cover the top with a layer 

 of rice. Put on a greased paper and 

 steam V2 to % hour until fruit is quite 

 cooked. Turn out onto a hot dish and 

 serve with custard sauce. 



The Oregon State Horticultural Soci- 

 ety will hold their thirty-third annual 

 meeting at Roseburg, December 5, 6 

 and 7. A splendid program has been 

 prepared and every fruit grower in the 

 State of Oregon should make a special 

 effort to attend, because every subject 

 of vital importance in growing, produc- 

 ing and harvesting will be taken up for 

 discussion. The fruit industry is show- 

 ing a remarkable improvement and 

 every grower should take a keen inter- 

 est in studying new methods, so that 

 next year he will produce a larger and 

 cleaner crop and receive higher prices. 



Olympia, Washington. 



Bf.TTF.R FrI'IT PuilIlSHING COMPANY. 



Genlli'men: We \v,nnt to compliment you on 

 tlic prosrossivoniss of your piil)Iii-:ition and 

 considrr it one ol' tlie very best organs in the 

 llniled St.itcs for tlie bnil<lii<s< up of the fruit 

 industry in all its br.inthes. Tin selection of 

 the articles which yon publish shows th:il the 

 editor knows how to Kel writers w lio contribute 

 articles of value. Every fruit grower and fruit 

 products manufacturer should give such a 

 magazine as yours constant encouragement and 

 support. Vours very truly. 



Northwest Fbi'it Prohhcts Company, 

 Peter Schmidt, President. 



