I9I5 



BETTER FRUIT 



Page 27 



-for 

 power 



rowtt 



o^ 1 . 

 Quality 



Refinery gaso- 

 line — every drop. 

 Not a mixture. 

 Keeps your en- 

 gine " steadj." 

 Dealers every- 

 where. 



Standard OO 

 Company 



<Calilornii) 



Portland 



Orchard Yarn 



Progreselve orchardUt^, thoee right down to the minute 

 In methods of protecting heavy laden fnilt treet, are agreed 

 that tying branchea with Orchard Yarn la the modem way 

 of lupportJng orchard trees. II la not expensive. 1b easily 

 done, and the time to tie Is when trimming. The spuri 

 are then tourer, less easily broken off than later, leave* 

 art not in the way and all parts of the tree can be leen. 

 SaTlng but a amall percentage of tree« from being broken 

 down will pay for the expense of tying an entire orchard. 

 One-ply Tarred Manila Yam will run about 200 feet per 

 pound. Two-ply will mn from 90 to 100 feet per pound. 

 Put up In 5-pound balla or on 10-pound Bpools. In 5-pound 

 ball! the yam pulls from the Inside and la more easily 

 handled 



Sold by all merchants handling orchard euppUes. 



Manufactured by 



The Portland Cordage Company 



PORTLAND, OREGON 



W. van Diem 



Lan^e Franken Straat 45. 47. 49, 51. 61 



ROTTERDAM, HOLLAND 



European Receivers of American Fruits 



Eldest and First-CIass 

 House in this Branch 



Cable Address: W. Vandlem 

 ABC Code used; 5th Edition 



Our Specialties are 



Apples, Pears, Navel Oranges 



so you 'wlll come nearer TEie amount 

 mentioned. Many dried apples sold as 

 low as 4% cents, but these were what 

 we grade as choice; and some grades 

 brought more, such as picked fruit 

 without the barrel fruit removed. 



Now, describing the work room, 

 which is on a level with the kiln floor 

 and is the same size (but ought to be 

 larger). The paring table is about 

 three feet wide and five or six long, 

 and is set upon a platform about eigh- 

 teen inches high to give a pitch sutTi- 

 cient to allow the trimmed fruit to run 

 down in the bleacher, which is set at 

 the end of the trimming table and is 

 connected by a spout which runs down 

 through the table. In this case the 

 bleacher is nothing more or less than 

 a box about five feet square and about 

 as high, with a tight vertical partition 

 in the middle and a slat floor made of 

 the same kiln slats, and the lower edge 

 of the floor is only high enough to let 

 a crate under when you want to draw 

 the apples out after they are bleached, 

 which is about 45 to 60 minutes, de- 

 pending somewhat on the maturity of 

 the apples. In fact you should not dry 

 any fruit that is not matured, as it 

 hurts the market and is liable to sour, 

 no matter how dry it is made. The 

 pitch of this bottom is about the same 

 as the spout in the table. The brim- 

 stone is placed under the slat floor, 

 using first one side of the bleacher, 

 then the other, ^^^lile you are filling 

 one side, slice and put on the kiln flooi- 

 as fast as sliced if the kiln floor is 

 empty; if not leave them in crates until 

 your floor is empty. Do not slice and 

 leave them for half a day before put- 

 ting them on the kiln, as they will leach 

 and not make as good fruit. The draft 

 pipes to this bleacher are connected to 

 the chimney, and each one should be 

 a six or seven-inch pipe, and there 

 should be two of them, as this is vir- 

 tually two bleachers in one. 



Any metal basin of pint capacity may 

 be used for a bleach cup and you must 

 be careful of fire, as here is where 

 manv fires start from. There would 

 be about fifty bushels of slices from 

 the day's work. These would cover 

 three-fourths of the floor four or five 

 inches deep. They should be handled 

 carefully so as not to break any of the 

 perfect .slices. They should be as level 

 as you can make them, and if you have 

 your kiln piped right they ought to 

 dry pretty evenly, but if it doesn't you 

 will have to load heavy or light in some 

 spots, as the case may be, and you will 

 soon learn how to gauge your spread- 

 ing on the kiln. The balance of the 

 floor is used for waste, which consists 

 of skins, cores and trimmings, and they 

 should be well shook up with a fork 

 so as to lay as loose as possible to per- 

 mit of free circulation. Never step on 

 any white stock or waste while drying. 

 The floor should be wa.shed at least 

 once a week and oftener if it needs it. 

 It should have two or three coats of 

 raw linseed oil before you do any dry- 

 ing on it, and hot tallow is used in 

 greasing it after that. Always keep a 

 clean pair of rubbers near the door 



Associations! 

 —Shippers! 



This Credit Book will bring you 



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A Directory of 



"Business Reputations" 



200,000 Ratings of Receivers, Brokers, 

 Jobbers, Shippers, Etc. 



NOW IS THE TIME TO ASK YOURSELF 



^^How Am I Going 

 to Market My Crop 

 Most Profitably r' 



Tou can satisfactorily answer this 

 important question with the aid of 

 PRODQCB REPORTER SER^aCE. 



The CREDIT BOOK giiides you to 

 reliable, re.sponsible buyers — points 

 out the "tricky" and "unfair" dealers 

 — gives the summarized experiences 

 of other shippers with every firm In 

 every market. It is used today by the 

 great majority of successful fruit and 

 produce handlers. 



Our Inspecting- and Adjusting 

 Department looks after rejected or 

 complained of shipment.s — Adjusters 

 located in all principal markets. Col- 

 lections, Litigations, Railroad Claims 

 promptly, efficiently handled for mem- 

 bers. 



PRODUCE REPORTER SERVICE 

 operates on the correct co-operative 

 principle for the mutual benefit and 

 protection of members — it en.ables the 

 smallest shipper to profitably compete 

 with the largest "Distributor." It 

 affords the only practical solution of 

 your problem — write us today for full 

 information — you incur no obligation 

 whatever in doing so. 



Produce Reporter Co. 



NEW YORK' 

 Fruit Triidc BuiUlinK 



rHic,\<;o 



Bell Telephone ItuildinK 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



