264 NEBRASKA STATE HORTICULTURAL SOCIETY 



Bubach and Sample and Nick Ohmer are still hard to beat when size is 

 considered. 



It is a good idea to get varieties that do well in your neighborhood, 

 rather than to pay the exorbitant prices for new varieties that are very 

 often inferior in every way to some of the older ones. 



FORTUNES IN APPLE JUICE. 

 HOW EVERY DROP OP WASTE JUICE MIGHT BE UTILIZED. 

 0. A. Green in Green's Fruit Grower. • 



Americans are wonderful people, full of ingenuity, enterprise, and 

 progressiveness, but it is clear that they have not given much attention 

 to the production of cider. 



I am told that the waste product from American dry houses is 

 shipped to Europe and comes back to America bottled under the label 

 of champagne, selling at $2 or more per bottle. Whether or not this 

 is true I can not testify positively, but it is said to be a fact that champagne 

 is made from apple juice and not from grape juice. 



But this article is not of champagne, but of cider, simple apple juice 

 without any fake name attached. 



It is possible to make from apples a quality of cider of such attractive 

 and delicate flavor, and such attractive sparkle, that it will sell for a 

 higher price than good grape wine. 



The difficulty is that apple growers and cider-makers have not given 

 this subject attention. That is, the most of them have not. I know of 

 a firm which has succeeded in making from apple juice a quality of cider 

 that sells for an extravagant price and is in demand bottled all over 

 this country and from which the firm is making fabulous profits. 



Why not get some man like Edison, some delver into the secrets of 

 nature, some experimenter, some man who can earn a big salary by 

 working a year or two, or if need be ten years, on this question of how 

 to make a delicious and wholesome drink from the juice of apples. 



Cider as made at present comes from immature apples, over-ripe 

 apples, wormy and rotten apples, and from various varieties of apples 

 without any regard to selection of good from bad or desirable from the 

 undesirable. Thus cider as made today is a sort of a hodge podge manu- 

 factured with little regard for cleanliness either in handling, storing, 

 grinding or in barreling. Much cider is injured by being put in barrels 

 tlial are not clean, but poor as is the average cider as now made, it is 

 consumed in large quantities and makes an outlet for a large amount 

 of windfalls that would otherwise go to waste. 



Rest assured (hat the man who succeeds in making a superior 

 quality of cider, such as I have indicated, will make a fabulous fortune. 

 Not only this, but he will save from waste hundreds of thousands of 

 carloads of apples that fall from the trees and are not desirable for 

 packing for winter. 



