Page S2 



BETTER FRUIT 



December 



s' t 



-i* i; 



Cut tiie Cost 

 Per Box 





Increase your profits 

 by raising a bigger crop 

 ** of better quality fruit. 

 You can do this by 

 using a BABY CATERPILLAR 

 TRACTOR to plow and cultivate. 



The BABY CATERPILLAR is 



built for orchard work. It is only 

 58 inches high (without the canopy). 

 It works close under the trees with- 

 out hurting the branches. It turns 

 short from one row into the ne.xt 

 and works right up into the corners. 

 The two track friction clutches 

 make the difference — one side can 

 be stopped while the other does all 

 the driving. This track has more 

 than eight times the bearing surface 

 of round-wheel tractors — less pres- 

 sure per square inch than a horse's 

 hoof. Nearly a hundred orchard- 



The HOLT MFG. CO. 



Incorporated' 

 Spokane, Wash. Calgary. Alta. 



Portland, Ore. Stockton, Cal. 



ists on the Pacific Coast are using 

 the CATERPILLAR and increas- 

 ing their piotits. 



The BABY CATERPILLAR 

 has many uses outside the orchard — - 

 for plowing, hauling, clearing land, 

 and for any sort of stationary work. 

 There are two larger sizes — 60 and 

 75 h. p. — for the heavier work, 

 such as harvesting, logging, grad- 

 ing roads, etc. 



There are other tractors, yes, but 

 there' s only one CATERPILLAR- 

 HOLT builds it. Learn all about 

 the CATERPILLAR in Catalog 

 BE Ui. 



Reg. us Pot on 



"BLUE RIBBON" 



IXTRA RAIMCV) 



"RED RIBBON" 



(RAMCY) 



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 



ance save one every six or eight inches, 

 which clip off ju.sf above the third or 

 fourth bud, and all the rest cut off close 

 up to the limb. Those saved will put 

 out fruit spurs and bear fruit. Never 

 cut off fruit spurs from the large limbs 

 of an apple tree, for some of the largest, 

 finest-flavored apples grow on these 

 spurs. 



Pears, cherries and all the plum 

 family require about the same treat- 

 ment in pruning as apples, except that 

 if the pruning is properly done and 

 they are kept in good form up to the 

 lime they are four or five years old, 

 these fruit trees will require little or 

 no pruning thereafter. With pears, 

 cut off all fruit spurs from the main 

 branches in the body of the tree. This 

 is done to prevent pear blight from 

 being started in the body of the tree, as 

 insects carry the infection to the blos- 

 soms, and if there are any blossoms 

 permitted on these large limbs and in- 

 fection fakes place, it means the dc- 

 .strucfion of all that part of the tree. 

 Peaches and almonds require more 

 severe pruning to get the best results. 

 The fruit is formed upon one-year-old 

 v^'ood. They are vigorous growers and 

 it is up to the pruner to keep his trees 

 down and at the same time with suffi- 

 cient new wood growth upon which to 

 form the next year's crop of fruit. 



Concentrated Apple Cider 



The specialists of the fruit and vege- 

 table utilization laboratory of the De- 

 partment of Agriculture have completed 

 arrangements for a commercial test of 

 the recently discovered method of con- 

 centrating apple cider by freezing and 

 centrifugal methods. As a result, a 

 cider mill in the Hood River Valley, 

 Oregon, will this fall undertake to 

 manufacture and test on the retail 

 market 1,000 gallons of concentrated 

 cider, which will represent .^,000 gal- 

 lons of ordinary apple cider with only 

 the water removed. 



The new method it is believed makes 

 possible the concentratin.g of cider in 

 such a way that it will keep better than 

 raw cider and also be so reduced in 

 bulk that it can be shipped profitably 

 long distances from the apple-growing 

 regifms. The old attempts to concen- 

 trate cider by boiling have been failures 

 because heat destroys the delicate flavor 

 of cider. Under the new luethod noth- 

 ing is taken from the cider but the 

 water, and the resultant product is a 

 thick liquid which contains all the 

 apple juice products and which can be 

 restored to excellent sweet cider by the 

 simple addition of four parts of water. 

 The shippers and consumers, therefore, 

 avoid paying freight on the water in 

 ordinary cider. In addition the product 

 when proiierly barreled, because of its 

 higher amount of sugar, keeps better 

 than raw cider, which quickly turns to 

 vinegar. The process, as described by 

 the department's specialists, consists of 

 freezing ordinary cider solid. The cider 

 ice is then crushed and put into cen- 

 trifugal machines such as are used in 

 making cane sugar. When the cider ice 

 is whirled rapidly the concentrated 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



