472 



Journal of Aynculture, Victoria. 



10 Aug., 1916. 



Most kinds of fruits have to be consumed wlien in season because they 

 keep, as fresh fruit, only a few weeks or, in some instances, even a few 

 days. They may, however, be preserved or converted into by-products, 

 but apples can be kept much longer fresh than most other fruits, even 

 under ordinary conditions. But since the advent of cool storage they 

 may even be kept as fresh fruit all the year round, and the surplus con- 

 verted into many valuable commercial by-products as well, viz., dried 

 apples, cider, jelly, spirit, pomade, &c. Apples are also largely used 

 in the manufacture of jams. 



Plate 1. — Ploughing and Subsoiling. 



Plate 2. — Subsoil Plough. 



The present, and perhaps the immediate fixture are ours, therefoie 

 all persons interested in apple culture should become, if not alread}', 

 active students of pomology, so that they may learn and practise all the 

 essentials to scientific and successful apple culture, and thus be in a 

 position to hand down to the next generation the apple with possible 

 improvements on its useful and glorious past. 



