I he Canadian I lorticitlttirist. 



3' 5 



In seasons of full crops and (Jul) 

 markets, when prices are denioral- 

 ized and fruit will hrinj^ scarcely 

 enough to pay freight and packing, 

 evaporate all, and pack in new clean 

 packages, either barrels or hft\- 

 pounil boxes, and you can store them 

 away until the market revives. If 

 properly dried and put up, they will 

 keep for any length of time. We 

 are now using some we put up four 

 years ago, and they are just as good 

 as new. Great care should be taken 

 in preparing the fruit for the evap- 

 orator, to thoroughly trim off all 

 specked or bruised spots before plac- 

 ing in the evaporator, so that your 

 fruit will have an even look. The 

 price of evaporated fruit is now more 

 per pound than any other farm pro- 

 duct, and raspberries and pared 

 peaches are worth more than any 

 other food product from anywhere. 



Where there is a market for cider, 

 a good cider mill can be used to good 

 advantage in connection with the 

 evaporator. There are a great manv 

 apples that are too small to pare and 

 prepare for the evaporator, and these, 

 with the cores and peelings, can be 

 made into cider and thereby save 

 everything. It is not what we make 

 that makes us rich, but what we save; 

 so save all the apples and turn them 

 into money. 



With the Eureka parer, a good 

 active boy can pare and slice from 

 fifty to seventy-five bushels per day ; 

 so that preparing the fruit for the 

 evaporator is not the task that it 

 would be with the old style apple parer. 



In speaking of using the culls, I 

 do not wish to be understood to mean 

 green, wilty or tough fruit, but fruit 

 that is fully matured and well ripened, 

 and is first-class in quality ; bruises, 

 rotten specks or wormy defects must 

 all be cut off before dried. Nothing 

 will injure the sale of your fruit so 

 much as to use an inferior quality, 

 such as green or wilty fruit that is 

 tough and leathery. — J. B. Di'rand, 

 in Report of 'Sl[$$our\ Sfati- Horticnl- 

 turul Sociitv. 



Money In Evaporated Fruit 



Tiii:Kii are fcnu' ctjuditions on which 

 depend success in the evaporating 

 business :- -Stock, help, experience 

 and markets. I would not paint a 

 high-colored picture of financial cer- 

 tainties attending the evaporating 

 business, but the possibilities and 

 the probabilities are such as to war- 

 rant careful attention. I could 

 figure out marvelous results, but 

 shall merely give the lessons which 

 I have learned in the business. The 

 lirst year I used an evaporator, I 

 paid an average of 35c. per bushel 

 for apples. My fruit boxed and 

 ready to ship cost me lo^c. per pound, 

 and I received an average of iHc. 

 This same fruit retailed at 25 to 30c, 

 The net results of that season's work 

 furnish a very pleasant paragraph in 

 my financial history. What is true 

 in all lines of business is true here. 

 The more business is done the 

 cheaper is the work accomplished. 



My average cost of evaporating 

 and boxing has been 3c. per pound. 

 The rule for fuel is about one pound 

 of coal to ever)' pound of dried fruit. 

 Even the cores, skins and trimmings 

 are saved. Nearly one half of the 

 apple goes into waste in this shape. 

 I have nearly always dried this waste 

 when not overrun with good fruit 

 that was decaying, and it has paid 

 my coal bill and sometimes a little 

 more. It brings li to3ic.per pound. 

 The principal market is Philadel- 

 phia, where it is made the basis for 

 all kintls of jellies. Hereafter, when 

 enjoying kinds of pineapple jelly, you 

 may know that it is made from the 

 waste of some apple factory. These 

 parings are usually dried at night 

 and require but little care. Cider 

 made from this waste, if pressed 

 out inmiediatly, cannot be dis- 

 tinguished frou) that made of whole 

 apples. 



The paring may be done by hand 

 or power, according to circumstances. 

 There are machines adapted to both 

 methods. The hand parer used in 

 the factories has a capacity of 25 to 



