TriE MONTHLY BULLETIN, 361 



good n product by such methods. ■ After the berries are dried, they 

 shouhl be sweated in a room until tliey are in uniform condition. They 

 shoidd also, during \ho night time, keep away any light, as there is a 

 night-flying moth whieli will hi\- eggs in the fruit and cause it to become 

 wormy. 



The fruit is put in sacks, boxes or cartons, according to the demand. 



MANUFACTURING THE JUICE. 



This year there is a great deal of interest shown in the juice. We 

 find by test that the berry contains at least 75 per cent juice which can 

 be extracted by simple means. Presses, sugar, carbonizers and bottling 

 machines are needed for this juice. It can be prepared in many ways, 

 heated or unheated, and with varying amounts of sugar. A circular 

 letter on the subject can be obtained from the Oregon Agricultural 

 College. Nearly every one who samples loganberry juice states that it 

 is preferable to grape juice. It is certainly attractive in appearance 

 and has a splendid acid taste which leaves a pleasant after effect in the 

 mouth. I can see no reason why this beverage should not become fully 

 as popular as the famous AVelch's grape juice. 



Some of the berries are being shipped East, put in paraffin-lined 

 barrels, mixed with sugar and shipped in refrigerator cars. There is 

 a certain demand which has been satisfied with the product in this form. 



CANNING. 



The canneries are taking the product in ever increasing quantities. 

 In the early years they found that the acid ate the tin very badly, but 

 when they used the enameled tin they overcame this difficulty. In some 

 markets the loganberry has not yet met wdth a very hearty reception 

 in cans. This is due to the fact that some of the cannerymen have 

 filled the cans nearly full of the fruit and since the berry has a solid 

 core there is very little air space left for the juice and sirup to fill in 

 the can. Also the sirup which they have been using was of low sugar 

 content, and the berries consequently were very tart — so tart, in fact, 

 as to injure the sale. This year the cannerymen of the Northwest have 

 taken steps to use a heavy sirup and are not to fill the cans quite so full 

 of fruit. This will undoubtedly turn out a much more attractive 

 product. 



USE OF PRODUCTS. 



The berry has a great many uses. As an evaporated product, it can 

 be shipped all over the world, can be used for sauces, pies, etc. It 

 makes a splendid jell and a very rich jam. Its juice is excellent for 

 beverage purposes. It makes a very acceptable wine, a good vinegar, 

 and is unexcelled in flavorings, for ice creams, sherbets, etc. 



All in all, we feel that the loganberry is going to become one of the 

 greatest horticultural assets of the Pacific Northwest, and it is only a 

 question of a very short time before this fruit will command a leading 

 position. It has been estimated that Oregon alone this year will manu- 

 facture 2,000,000 gallons of juice, and we are predicting that in the 

 near future $2,000,000 -worth of loganberry products will l)e shipped 

 annuall.y from Oregon. Salem alone has invested half a million dollars 

 in juice plants. 



