446 MINNESOTA STATE HORTICULTURAL SOCIETY. 



we never sell any. We use the early windfalls for sauce, even be- 

 fore they are of sufficient size to pay to pare. We cut ofif the sides 

 and after cooking pass them through a colander to remove the skins, 

 then season with sugar and cinnamon, or some essence to cancel the 

 bitter taste caused by immaturity and cooking with paring. These 

 early windfalls make fine jelly, especially if you use the cores (if not 

 wormy or decayed) left from making sauce, as the seeds give a pleas- 

 ing nutty flavor. A richer color may be obtained by using some 

 fruit coloring extract, or, as I often do, by using only one-half the 

 customary amount of sugar and boiling the juice and sugar until 

 it is jellied. Be sure to add the sugar to the juice directly when it 

 is put over to boil, or the jelly will be a dark, muddy color instead of 

 a rich red. 



We dry all of the matured Duchess apples for winter use, having 

 one year dried ten barrels this way. We use an apple parer but pre- 

 fer to do our own slicing. We slice from the sides of the apple, and 

 ■dry on clean white cloths, usually old, worn out sheets stretched on 

 boards, placed where the sunshine will strike them all day long, and 

 cover with mosquito netting to exclude the flies. If one is very 

 short of apples, the bits of apple adhering to the cores, can be used 

 for sauce, but I do not think that this pays for the time spent, 

 as you can remove nearly all of the flesh from the core, by curving 

 the slices removed. If you wish more jelly or apple butter, these 

 cores, if not wormy, will do nicely. 



We have enough Wealthy apples to supply the family from the 

 time that the Duchess are gone, until Wealthy has to end its days. 

 Sometimes after a severe wind storm, we have tried to dry the 

 Wealthy windfalls, but have never succeeded to any extent because of 

 the kind of apple or prevailing cooler weather, but mainly,! think, 

 from lack of sufficient sunshine, resultant from shorter days. I do 

 not like apples dried around a cook stove or the store evaporated 

 apples. Of course the Wealthys are nice canned, but I never had 

 good success in canning the Duchess. 



Three varieties of crab apples furnish us with sweet pickles ; we 

 also use them for sauce and jelly. In making sauce from these crab 

 apples, we always cook without paring, removing the skins and cores, 

 if preferred, after cooking. We have just one Malinda tree, but 

 could easily use the fruit from several more, as no other apple so well 

 satisfies our sense of taste for winter sauce, if cooked correctly. 

 This one tree gave us six barrels of fruit two years. A laughable 

 incident once occurred in this little orchard. One morning we no- 

 ticed that during the night several posts of the fence around the 

 orchard had been broken down, apples were scattered everywhere. 



