October, 191 o 



THE CANADIAN HORTICULTURIST 



229 



justify the expense? There is no reason 

 wliy our declining apple industry can- 

 not be made a great source of revenue to 

 tiic province. 



Fall Treatment of Grape Vines 



W. M. RobsoD, Liodiaj, Ont. 



In our locality, which is outside the 

 zone of commercial grape growing for 

 profit, we have to resort to the best con- 

 ceivable appliances to achieve any de- 

 sirable results. As our average winter 

 here is both long and severe, we have 

 to lay down our vines, stems and bran- 

 ches and cover them carefully over with 

 earth, as a protection from intense frost. 

 This work is done during the early part 

 of November. 



.After the fruit has been gathered, and 

 the wood sufficiently ripened, the vines 

 are carefully and skilfully pruned. In 

 this work the care and judgment of the 

 vine dresser will reflect itself in the size 

 and quality of the fruit the following 

 season. Probably this is the most im- 

 portant art to master in grape culture. 

 Often it is done very indifferently, re- 

 gardless of method or system. To com- 

 mand any degree of success in this or 

 any other work, you must have the in- 

 spiration of a Dean Holt, with love for 

 it, and an admiration for the product. 

 The vines being securely covered for the 

 winter they remain so till about the first 

 of May, when we commence to uncover 

 them. 



The Cider Industry* 



Prof. L. Menaicr, Paris, Fraoce 



Only .sound apples are saleable. For 

 that reason one-third of the crop and 

 sometimes one-half remains every year 

 in the orchard unpurchased. Canadian 

 growers in this way lose millions of bar- 

 rels. 



It is possible to utilize them in the 

 following manner: First, as feed for cat- 

 tle, second for drying, third for canning, 

 and fourth, for cider making. Let us 

 examine and compare the methods. 



If they are used as feed for cattle, 

 sixty pounds of apples are needed to 

 make one pound of flesh. If you esti- 

 mate it at twelve cents a pound, ten 

 pounds of fruit give two cents. 



More than ten pounds of green fruit 

 are required to make two pounds of eva- 

 porated apples for which one can obtain 

 five cents a pound. The cost of the eva- 

 poration is (for a farmer's industry) five 

 cents for ten pounds of green fruit. 

 Consequently, in this way, these ten 

 pounds give about five cents. 



Well preserved apples in cans may be 

 sold at two and a half cents a pound. 

 At this rate, all being paid, we can make 

 very little more profit than a cent a pound 



•A summary of an address ^iven at the meeting 

 of the Pomologlcal and Fruit Growing Society 

 of the Province of Quebec at Sherbrooke, August 

 31st. 



Frnit Packing ia a Wealthy Orchird, 



of green fruit. Unfortunately, that ap- 

 plies only to manufacturing on a large 

 scale, and it cannot turn to good account, 

 worm-eaten, scabby, or slightly rotten 

 fruit. 



OIDBR MAKING 



Apples of any description suit for cider 

 making. With ten pounds of fruit one 

 can make one gallon of pure cider, the 

 price of which being eighteen cents at 

 least, and the cost about six cents, it 

 gives twelve cents a gallon, that is seven 

 and a half cents for ten pounds of green 

 fruit. And the pressed apples can fatten 

 nearly as many hogs as the apples them- 

 selves ; the greatest part of the nitrogen 

 remaining in the pomace (pressed ap- 

 ples). Thus cider making gives at least 

 eight and a half cents for ten pounds of 

 green fruit. 



Ajricaltaral laititote. Oka, Qne. 



Therefore ten pounds of fruit make, 

 by : Feeding cattle two cents, drying five 

 cents, canning ten cents, cider making 

 eight cents. 



More cider would certainly be made in 

 Canada if it were generally known how 

 simple the process is. One needs only 

 a cider mill to crush the apples, a cider 

 press to extract the juice, and casks in 

 which to pour it, and also some know- 

 ledge of the rules of fermentation. 



CONCLUSIONS 



Can only your sound apples which are 

 too ripe for shipping. With the remain- 

 der make cider. From these apples as 

 good (some claim better) cider can be 

 made as that from perfectly sound ap- 

 ples. Fatten hogs with the pomace. 

 Thus doing you will increase your re- 

 turns by one-half and often more. 



Benefits of Spraying Demonstrated 



IN view of the great damage being in- 

 flicted on the fruit industry in Ontario 

 by insect pests, particularly the Cod- 

 ling Moth, information brought out at a 

 meeting held recently in the orchard of 

 Mr. M. C. Smith, at Burlington, Ont., 

 is of special interest. About one hundred 

 growers from the district were present as 

 well as leading authorities on fruit grow- 

 ing from all parts of the province. 



Mr. Smith has had charge of the or- 

 chard for five years. During that period 

 as a result of systematic pruning antl 

 spraying, the orchard has given excep- 

 tional results. While the output of the 

 Canadian apple markets contains a total 

 of about only 20 per cent, of the first 

 grade of a()ples, the authorities at Mr. 

 Smith's farm estimated that it would 

 yield 80 per cent, of No. i apples. Mr. 



.Smith attributed his success to the sprav- 

 ing he has done since he obtained the 

 orchard. The orchard comprises about 

 eight acres. The guests succeeded in 

 finding only one wormy apple. 



A SPLENDID CROP 



Prof. J. W. Crow, of the O. A. C, 

 fiuelph, said that the crop in the orchard 

 was the best he had seen during the year. 

 The fruit growers of Ontario did not get 

 the quantity and quality of fruit that they 

 should. He had found out that thinning 

 apples brought out a great deal more first- 

 class fruit. Ry taking off a fair propor- 

 tion of the apples on a tree in July, and 

 making them normally and uniformly 

 thin tlie (juality was greatly improved, 

 and strange as it might .seem, the quan- 

 tity also was equal to, if not greater than 

 the yield from an unthinned orchard. The 



