THE 



VOL. VI.] 



APRIL, 1883. 



[No. 4. 



Notwithstanding that for two yeare 

 past the crop of apples in Ontario has 

 been a faihire, there never has been a 

 time in the history of the Province 

 when the orchardist could so confi- 

 dei)tly rely uj>on remunerative returns 

 from his apple trees as the present. 

 The recent failures in the apple crop 

 are not owing to any permanent calami- 

 ty which has befillen our orchards, nor 

 to any blighting disease that has over- 

 taken our apple trees, but to causes 

 purely temporary, and that may not 

 occur aifain in a loner time to come. 



The orchardist in Ontario, who exer- 

 cises a wise discretion in selecting his 

 soil and location, has advantages which 

 are not possessed by many, if any, 

 others. He has heie a climate that 

 experience has proven to be remarkably 

 adapted to the production of apples such 

 as are of the highest value for market- 

 ing, especially in the transatlantic 

 markets. There are no apples grown 

 that can surpass in richness and excel- 

 lence of flavor those grown in this 

 Province, nor in firmness, and ability, 

 when properly handled, to endure car- 

 riage and k('e[) well. They boast of 

 the tine ap[)earance of their western 

 apples, and they do look well, but when 



APPLES. 



compared with ours in all the essentials 

 of a good profitable fruit they are found 

 wanting. Even for the purpose of 

 evaporating it is found upon experiment 

 that they will not yield as many pounds 

 of dried apples to the bushel as our 

 own, and that the diffei-ence is sufficient 

 to make it an important item in the 

 calculation. 



And this process of evaporation 

 which has lately come into use, and is 

 extending so rapidly and widely, is one 

 of the causes which gives to the apple 

 orchard an increased value. In former 

 days the apples that wei-e from any 

 cause not fit to be baireled were of no 

 use, save for the manufacture of cider. 

 Now, however, a very considerable 

 portion of this fruit can be evaj)orated, 

 and in this form be taken to mai-ket, 

 and realize to the owner nnich more 

 than when made into cider. The us© 

 and consequently the demand for eva- 

 porated apples is constantly increasing. 

 It has been found that when properly 

 cooked the evaporated can not be dis- 

 tinguished from the fresh fruit, that 

 housekeepers find it much more con- 

 venient and less hiborious to use eva- 

 porated apples, than to pare, core and 

 slice the fresh, in order to prepare them 



