360 THE MONTHLY BULLETIN. 



days, and if allowed to melt, it runs, and caramels and burns, and does 

 not make a very good evaporated product. 



If the berries are to be used for juice purposes they should be allowed 

 to become ripe ; it was found by chemical tests that if the berries were 

 allowed to become very ripe the sugar content was very materially 

 increased and the acid content was very materially reduced. Where 

 large quantities of juice are to be manufactured it is unwise to allow 

 the berries to become extremely ripe, since in that condition they easily 

 mould and ferment. 



Where berries are being picked for the cannery they should be 

 allowed to get ripe and the pickers can work all day. The berries must 

 be handled very carefully or they will arrive at the cannery in a very 

 poor condition. 



Where berries are to be shipped any distance to cannery or evapo- 

 rator, some of the growers employ cattle cars for such purposes and 

 ship the berries at night. These open cattle cars allow for greater 

 ventilation than is possible to obtain in box cars and save the expense 

 required if refrigerator cars are used. 



MARKETING. 



Up to five years ago the berries had to be marketed in the fresh state 

 in our local city markets and were generally a drug on the market ; the 

 prices received were far from satisfactory; but with the advent of 

 canneries, the evaporation and juice manufacture, most of the berries 

 are being turned into these channels and very few are being sent to 

 the markets in the fresh condition. However, loganberries have been 

 shipped from local coast points to middle western points in fairly good 

 shape. Some have been sent to the Atlantic seaboard in good condition, 

 but the cost is so great that the price becomes prohibitive. 



In order that the loganberry may become properly advertised; and 

 the berry's products may be properly standardized; and that a good 

 market may be found for the output, the Oregon Loganberry Juice 

 Manufacturers Association has recently been organized, and is now at 

 work. In all probability this association will do a great deal of good 

 in bringing this splendid product before the American people. Single 

 firms are spending themselves in advertising, one firm alone on July 

 29th, using a full page adv. in the Saturday Evening Post. 



EVAPORATING. 



During the past two or three years much interest has been shown in 

 the evaporated product. There is a limited demand for dried berries 

 at a fair price, but a large sum of money is required to introduce them 

 to the trade. The berries should be evaporated in a building. While 

 they can be dried in the sun, the sun-dried product is not as attractive 

 as that evaporated by artificial heat. 



If the tunnels of the dry kiln are properly constructed and not 

 allowed to become too long, and if the heat is moved rapidly over the 

 fruit, the berries can be dried in from 12 to 16 hours. If this is done, 

 however, it will be necessary to start the temperature at about 130° F. 

 and finish at about 160° F. Many of the growers start at from 80° F. 

 to 100° F. and require sometimes nearly 40 hours to dry the fruit. 

 This we feel is a great mistake, and that it is impossible to turn out as 



