Page 22 



BETTER FRUIT September 



Marketing Machinery of the North Paci 



N. C. RICHARDS 

 General Counsel, 



F. E. SICKLES 

 Member Executive Committee. 

 Trustee from Yakima Vallev 



Fruit f; rowers' Associatioi'. 



D. \V, RODERICK 

 Member Executive Committee. 

 Trustee fromWenatchee-Nortli 



Central Fruit I'i-^trihulors 



W. N. TOST 



Vice-President and member 



Executive Committee. Trustee 



from Idalio - Oregon Fruit 



Growers' Association 



Drying of Apples An Ancient Custom 



By D. A. Snyder, Dayton, Oregon 



THIS subject does not appear to be 

 of much importance. So we 

 thought at first, but the more we 

 study the subject the more important 

 it appears. From the earliest time, the 

 preservation of fruit in tlie "Harvest 

 Season," to be consumed during the 

 dormant season or time of failure, has 

 been one of the problems of man. The 

 savage used the bark of trees and flat 

 stones on which to sjjread his berries 



and fruit, to be exposed to the sun until 

 dried. Our forefathers in this country 

 spread the fruit on racks or cloths, 

 which were placed on a roof or on the 

 ground to be dried in the sun, or in 

 many instances racks were hung over 

 the cook stove in the kitchen and the 

 fruit spread on them and dried. 



In some parts of P^urope it is still 

 customary to string quartered apples 

 on strings and hang them from tlie 



Barnett's Patent Fruit Picking Pail 



Price $1.50 



Delivered 



The careful handling of 

 all fruit, as every orchard- 

 ist knows, is a very essen- 

 tial detail of successful 

 marketing'. By the use of 

 this pail a saving of 25 per 

 cent of bruised fruit, also 

 25 per cent in time, is saved 

 over the old way. The pail 

 is made of heavy galva- 

 nized iron and lined with a 

 substantial grade of canvas, 

 which extends below the 

 bottom of the pail and is 

 closed by tightening a draw 

 string, fastened to the out- 

 side of the pail; when the 

 pail is filled with fruit and 

 ready to empty, the cord is 

 simply loosened and the 

 fruit deposited in the box 

 without a bruise or a jar, 

 and much more gently than 

 could be done by any otlur 

 method. 



This bucket has been recognized instantly by the leading and successful pack- 

 ers of fruit as the perfect picking pail, and no orchardist, however small his 

 orchard, can afford to be without it. 



If your dealer does not carry this pail, write direct to us and we will fill your 

 order through him or direct by Parcel Post or Express as you desire. 



Storey Manufacturing Co. 



1538-1540-1542 MACADAM STREET PORTLAND, OREGON 



H. F. DAVIDSON 

 President. Trustee from Apple 

 . Growers' .\ss(K'iiHioii of Hood 



ceiling over the stove. River. Oregon. 



where like other prim- 

 itive methods, 'midst dust and flies, 

 they will eventually dry and will keep, 

 to be used when wanted. We fre- 

 quently find people who say they pre- 

 fer apples dried under such a process 

 to those cured in a modern evaporator. 

 They are certainly like the lady who 

 had always lived in the city and went 

 to the country to spend the summer, 

 only remaining a few days, giving as 

 her reason that she could not eat the 

 country food. Among other things with 

 which she found fault was the butter — 

 it had no taste; and the milk was so 

 poor that, if it stood over night, a yel- 

 low scum would come to the top of it, 

 and she did not think it was fit for 

 food. 



We have three ways or methods of 

 curing apples — drying, evaporating and 

 dehydiating. It would be difficult to 

 distinguish between the definilinns of 

 tlie terms given in the dictionary; still 

 they are not the same in meaning, and 

 there is still greater dilfereiue in the 

 methods pursued in curing the fruit. 

 Dried ajiples, in the common accept- 

 ance of the term, applies to apples 

 cured tifter the primitive methods just 

 described, or in dry-houses, so-called. 

 Wlien ;i small lad, my father had a dry- 

 house on his farm in Ohio, and it was 

 my diih' to pick up apples in the 

 orchard, wheel them in in the wheel- 

 barrow and ])are them with a small 

 parer (used at that time), quarter and 

 core ready for the dry-house — thus 

 getting my first lessons in the fruit 

 business, which has since become my 

 life work. This dry-house was a small 

 building aboul 1(1 by 12 feel, built jier- 

 fcclly tight, so as lo hold all the heat. 

 .\ box stove was placed in the center 

 of the building, with wooden racks ar- 

 ranged around the sides and ends of 

 Ihe room, and over the to]) of the stove. 

 On these racks were placed the quar- 

 tered apples. The room was heated to 

 the highest possible degree and the 

 apples, in spite of their bleeding and 

 sweating, would in time get dry. Many 

 of Ihe dry-houses were made of logs, 

 and wc have been told tliat from one 



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