HORTFCULTURE. 977 



The second part of the bulletin furnishes special directions for the 

 culture of the followinj;- ve.uetables, and ojves the varieties of each that 

 succeeded best at the substation : Busli beans, pole beans, Lima beans, 

 l)eas, asparagus, spinach, collards, cauliflower, spring- cabbage, summer 

 cabbage, fall and winter cabbage, cress, kale, lettuce, celery, tomatoes, 

 eggplants, peppers, okra, cucumbers, cantaloupes, watermelons, squash, 

 garden corn, salsify, onions, radishes, turnips, carrots, parsnips, aiul 

 potatoes. 



The utilization of unmerchantable apples, AV. B. Alwood [Vir- 

 ginia St((. Bid. 57, pp. 147-100, Jigs. 6). — This bulletin gives the results of 

 experiments made at the station to find some profitable use for low- 

 grade fruit. The author estimates that 40 per cent of the annual apple 

 croj) of Virginia is unmerchantable. Evaporating ai)ples was consid- 

 ered in Bulletin 48 of the station (E. S. R., 8, p. 227); other methods 

 are discussed here. 



Cider making is discussed in considerable detail. With the '' best of 

 hand grinders and presses " it was found to be very unprofitable. Oidy 

 2 gal. of cider were obtained per bushel of apples. With apples at 8 

 cts. per bushel, cider made in this way cost (J cts. per gallon. With a 

 "medium-size custom grinder and press," run by an B-horsepower 

 engine, cider was produced at a cost of but 2.3 cts. per gallon, and 4 

 gal. were obtained per bushel of apples. The author believes that " at 

 this price cider can be very profitably used for the manufacture of vine- 

 gar, jellies, drinking ciders, etc." 



Lack of equipment necessitated somewhat incomplete work in Jelly, 

 marmalade, and vinegar making, yet enough was learned to indicate 

 that the manufacture of at least some of them can be made profitable. 

 From cider, at the price given above, a pure jelly was produced at a cost 

 for material of about 1 ct. per pound of finished product, 1 1 gal. of cider 

 (100 lbs.) making 25 lbs. of jelly. A jelly suitable for table use, made 

 by adding 1 lb. of sugar to 5 lbs. of cider, cost for material about 3 cts. 

 per pound of finished product, 40 lbs. of jelly being made per 100 lbs. 

 of cider. 



For marmalade a better class of apples is required than for cider. 

 It was found advantageous, however, to cook the apples m cider rather 

 than in water. With apples at 20 cts. per bushel, marnuilade cost for 

 material less than 2 cts. per iiound of finished product, an average of 

 116 lbs. being made from 80 lbs. sliced fruit, 8 gal. of fresh cider, and 

 35 lbs. of sugar. The loss from ])aring and coring the apples averaged 

 25.4 per cent, while in the case of unpared fruit, the colander removed 

 not over 5 per cent. 



For pure cider vinegar, the author regards no mature apples too poor. 

 Vinegar making in the ordinary way, by allowing cider to ferment at 

 will, without controlling surrounding conditions, was far from i)rofit- 

 able. By regulating the temperature and adding vinegar mother and 

 cultures of acetic acid ferment, fairly good vinegar was secured, but 



