wr^ 



BETTER FRUIT 



rcn 



The Forkner Light Draft Harrow 



RrrkArl C\^liat> Works right up to the trees. 



DIUcAU VJdUgC reach far out from horses' 



Detachable end extensions 

 ' path. Gets in under the lowest 

 branches, stirring up the soil evenly and thoroughly without breaking boughs or 

 knocking off fruit. Neither team nor driver has to dodge the bought. 



RlinninO' Two horses will cover the ground quicker, easier and 



better than with any other. 



Light 



WViAole C ^vviT ^^ £xitr\\i not your horses' necks. Whether you ride or 

 TT IlCCia \^<XIiy TT Cl^III. walk, machine has perfect balance. Broad 

 rimmed wheels run on greased axles, carrying weight of machine and driver. 



Will Not Clog or Drag Dirt— ^f,Tofi 'inTiLrn^u'r/ore""- ■""'" 

 Each Section Hinged In Front With Adjustable 



^OUpliriffS Lever regulation in convenient reach affords easy control. 



B__M*. C«w» I ^^w%.^ U««wJ QAw«r«.<->.A Frame of strong, angle steel — teeth 

 Ulit ror Long, Hard OerVlCe test oil tempered spring steel. 



The Illustration Will Tell You Much if you are at all experienced with other lines- 

 No fancy frills— but a machine with height of wheel, breadth of sweep and arrange- 

 ment of teeth that means covering a lot of ground in a day and doing it thoro 





Writo Tonight for free booklet "Modern Orchard Tillage" ami cata 

 los of the'^e lahnr saving implements. 



LIGHT DRAFT HARRO^V CO. 



601 East Nevada Street MARSHALLTOWN, IOWA 



■range- 



}ughly. I 



Evaporated Loganberries 



Hy H. S. r.ile, 



MANY produccr.s of longanberrifs 

 fViir tli;il llie time ha.s about ar- 

 rived wlieii the\ will l)e compelled to 

 destroy their plantings because of in- 

 suflicieni demand to keep pace with the 

 rapidly-expandin.ii production. While 

 this fruit in the Willamette Valley is a 

 tremendous producer, it must not be 

 forgotten that the grower must get as 

 much as three cents per jjound I'or his 

 fresh fruit in (irder to receive an> rea- 

 sonable return ii])on his inveslmenl. 

 l-'rom this viewpoint this writer would 

 like to point out some of the merits (if 

 the loganberry when evaijorated. In 

 the years to come we may expect the 

 canners to take liberal ((uantities when- 

 ever the\ can purchase them as low as 

 two and (uu-lialf cents per i)ound. 

 which is about tlie price they usually 

 pay for Evergreen blackberries for the 

 manufacture nf gallon pie fruit. 'Ihcre 



Salem, Oregon 



will also probably be an increasing 

 outlet through the shipment of fresh 

 longanberrics, especially in seasons 

 when weather conditions are favorable 

 and as the shippers understand better 

 the problems alfecting their safe trans- 

 portation, anrl, lastly, there will with- 

 out doubt be one or more buyers in the 

 field hereafter in the interest of logan- 

 berry juice manufacturers, as there can 

 now be little doubt that as a non-alco- 

 holic beverage longanberry juice ex- 

 cels anything on the market, and here 

 is a very large lield which olfers itself 

 for development, but upon the (piestion 

 of a general market for the evaporated 

 fruit at a reasonable price clepends in 

 a very large measuie the entire future 

 <jf the industry. If the grower may 

 always have the consciousness that if 

 all tiie other avenues fail to provide 

 Iiini a profitable oullcl fur his liroducl 



he still has recourse to evaporation 

 with certainty of profit, then nothing 

 from the market side of the (piestion 

 can prevent longanberry growing from 

 taking a high place in the diversified 

 list of Oregon's important products. 



If, as some contend, our bop industry 

 in Oregon is ruined because the people 

 have declared against the saloon, why 

 may not longanberr\ culture more than 

 take its place? As a distributor of 

 money per acre for labor to the men, 

 women and children of Oregon it 

 would certainly equal hops. 



It requires from five and one-half to 

 six pounds of fresh loganberries to 

 make a pound of evaporated fruit. The 

 commercial charge at ijresent for eva]j- 

 orating longanberrics is three cents 

 per dried fruit pound. From this it is 

 readily seen that the wholesale carload 

 price per pound f.o.b. on this Coast 

 must range as a minimum ri,ght around 

 twenty cents, with a higher graduated 

 scale for cartons and small packages, 

 but even at this price there would not 

 appear to be any good reason why the 

 consumer in any part of the United 

 States should be required to pay more 

 than thirty-five cents per pound for the 

 best evaporated longanberrics. At first 

 thought this may seem to be expensive 

 fruit, but it can readily be proven that 

 at this price evaporated longanberrics 

 are about the most economical of all 

 cured fruits, and not only so but it has 

 recently been demonstrated that the 

 peculiar, strong, rank flavor possessed 

 by the fresh fruit (disliked by many 

 persons) is entirely overcome by the 

 recently-discovered ])rocess of prepar- 

 ing the evaporated fruit for the market. 

 Furthermore, in the process of evapo- 

 ration a very large per cent of the fruit 

 juices are reduced to sugars, and this 

 explains why jelly, pie and jam made 

 from the evaporated fruit possesses a 

 flavor superior to that made from the 

 fresh fruit, and not only so but better 

 results are secured with a less quantity 

 of sugar. 



The writer believes that the Ameri- 

 can consuming public only needs to be 

 informetl concerning the convenience, 

 economy and si)lendid merit of the new- 

 process evaporated longanberries to 

 bring them into general consumptive 

 demand, and when they are once well 

 known no other evaporated fruit — ex- 

 cept prunes — will have a wider sale or 

 be more generally used. For example, 

 with what cured fruit can you get so 

 good results at so small cost and 

 trouble as the following, and this is 

 only one of many suggestions which 

 we niighl make: Take one-half pound 

 of (■vaporalcd longanberries, place 

 Ihcni in a porcelain vessel, add three 

 lea<ups cold water and soak over 

 night. Then drain off the pure juice. 

 There should be two or more teacuiis. 

 Then ad<l to the soaked fruit one tea- 

 cup of cold water, one heaping tea- 

 cup of sugar and mash with a potato 

 masher. This will give \(iii two liounds 

 of choice pure fruit jam witboul any 

 cooking. You can then lake the pure 

 juice whicli \ on have saved and use it 



