Page 34 



BETTER FRUIT 



October 



"BLUE RIBBON 



55 



(EXTRA RAIVJCV) 



"RED RIBBON" 



(RAIMCY) 



Famous Brands of 

 Yakima Apples 



Packed under our personal supervision 

 Get in touch with us by wire or letter 



Yakima County Horticultural Union 



E. E. SAMSON, Manager 



NORTH YAKIMA, WASHINGTON 



Invigorate Your 

 Orchards 



Better size, color and flavor assured. 

 Acts quickly upon growing fruit. Posi- 

 tively removes all cherry gumosis. 

 Will apply for 5 cents for four-year-olds, 

 others 10 cents. 



Write me quick. 



W. D. MOREHOUSE 



The DaUes, Oregon 



H. HARRIS & CO. 



Fruit Auctioneers 



227 State Street 

 Boston, Massachusetts 



Established 1847 



Frank Moseley 



Frank L. Ripley 



Cutler B. Downer 



PORTLAND, OREGON 



Portland Hotel 



The hotel which made Portland, Oregon, famous 



Most Desirably Located. In the Center of ShoppingTandiTheatre District 



Covers a City Block 



Broadway, Sixth, Morrison and Yamhill Streets 



EUROPEAN PLAN— $1.00 per day and upward 



Write for Portland Hotel Booklet! G. J. Kaufmann, Manager 



Wanted? 



If yoii want a comieetiou with Practical Distributors and Marketers whose 

 experience covers the entire prochiciiiir period of the Pacific slojie, and who are 



Specialists in the Products of Washington and Oregon 



Make your wants known to 



G. M. H. WAGNER & SONS 



123 W. So. Water Street, CHICAGO 



for unfermented fruit juice.s becau.se of 

 danger from leaks or moldy wood. 



The .sterilized juice in the barrels 

 may be left to settle for several months 

 and then drawn from the sediment. It 

 may then be filtered clear and bottled 

 and sterilized in the same manner as 

 the orange or grape juices. IfiO degrees 

 Fahrenheit should be sulTicient for 

 sterilizing the juice if all operations 

 have been carried out carefully. Gore 

 has used a temperature of 150 degrees 

 Fahrenheit successfully in the steriliza- 

 tion of apple juice. Spoilage of juice in 

 barrels may take place through yeast 

 fermentation started by yeast that may 

 get in through leaks in the barrel. 

 Spoilage in bottles may occur through 

 the grov.'th of mold whose spores may 

 have escaped death during pa.steurizing 

 of the juice in bottle. They may start 

 from the cork if the cork is not thor- 

 oughly heated during sterilization of 

 the juice. The bottle sterilizer must be 

 so arranged that all parts of the bottle 

 and cork get thoroughly heated. 



The method in outline is as follows: 

 (1) Selection of the proper fruit at the 

 right stage of ripeness to secure over 

 .5 per cent acid and over 12 per cent 

 sugar by Balling test. (2) Crushing and 

 pressing. (3) Settling of the fresh 

 juice. (Prevent fermentation during 

 this settling period by use of cold or a 

 small amount of sulphurous acid; most 

 conveniently done by use of potassium 

 metabisulfile.) (4) Pasteurizing into 

 barrels at 170 degrees Fahrenheit. (5) 

 Settling in barrels for several months. 

 (6) Racking and filtering. (7) Bottling 

 and sterilization in bottle. 



Let's Start Something 

 I have read with a great deal of 

 interest your report of the horticultural 

 meeting at the Agricultural Farm at 

 Davisville, California. I regret very 

 much that I could not have attended 

 this meeting with you. Permit me to 

 congratulate you on your suggestion 

 that a horticultural meeting, in Oregon 

 especially, be held at the Agricultural 

 College. I would like to add to the 

 suggestion that the Dairy Association, 

 the Cattle Breeders' Association, the 

 Chicken Breeders' Association and other 

 allied organizations be joined in this 

 annual meeting. In Oregon we are 

 going to develop diversified farming 

 which will include horticulture, dairy- 

 ing, hog raising, chicken raising and 

 other similar lines of occupations, and 

 there ought to be some place in the 

 state where a ten days' meeting could 

 be held covering all these lines of 

 industries, so tliat i)eople interested in 

 horticulture and other lines of produc- 

 tion could give up, say, ten days to 

 attending a joint convention. Above 

 everything else, let's have the next an- 

 nual meeting of the State Horticultural 

 Society jointly with the State Board of 

 Horticulture at the College at Corvallis. 

 I hope you will encoiu'age this move- 

 ment to a successful issue. Very truly 

 yours, H. B. Miller, Director of School 

 (if Commerce, University of Oregon, 

 I'ortland, Oregon. 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



