APPLE BUTTER. 



513 



ot intentions, to exclude all unsound fruit. 

 As a result of all this our Nova Scotian grow- 

 ers will have more rivals ag"ainst whom they 

 must compete in the English markets, yet 

 their g"oods which they offer will not be up 

 to the usual standard in quality. 



In view of this fact it behooves every or- 

 chardist to sort and pack his apples with 

 unusual care and to send forward only the 

 best. It is quite probable that he will receive 

 as much money for his crop if he ships only 

 those that are sound and unblemished, pack- 

 ing them as No. is and 2s (it is a mistake to 

 send unsound fruit or " drops " as No. 2s or 

 or any other number), and disposes of the less 

 desirable grades in local markets and at can- 

 ning establishments. And it is undmihtedly 

 true that by so doing the reputation of Nova 

 Scotia fruit will be kept at its present high 

 standard, and the future prospects of the 

 trade thereby improved. Indeed some 

 growers, whose opinion is entitled to great 

 respect, have gone so far as to say 

 that it would in the end be better for the 

 apple growers if the present crop could be 

 destroyed altogether. This may be taking 

 a somewhat pessimistic view of the situa- 

 tion, yet it undoubtedly rests with the grow- 

 ers themselves to determine how much 

 ground there is for this opinion. 



Another feature of the question is worthy 

 of careful thought. The large crop and 

 comparatively low price of apples will mean 

 that they will find their way into parts of 

 England and other European countries which 

 have not heretofore received any Canadian 

 fruit. If these trial shipments shall open in 

 attractive condition there will be a demand 

 for more, and this demand will continue 

 another season even though prices may be 

 somewhat higher. But if these first ship- 

 ments of our fruit shall prove poor, dishon- 

 estly packed and generally unsatisfactory, 

 the result will be that we shall have no 

 further demand from that quarter either this 

 year or future years, at least till this first 

 impression has been removed. 



What is to be the result of this year's sales? 

 Fair prices for our fruit, an enlarging of our 

 markets, and bright prospects for the future ? 

 Or a demoralized market this year and a pre- 

 judice against our fruit which it will take 

 years to overcome ? It is the fruit growers 

 themselves who must answer this question ! 



F. C. Sears, 

 School of Horticulture. 



Wolfville, Nova Scotia. 



Apple Butter. — The following receipt 

 for making apple butter is given by the 

 Rural New Yorker : 



Apple butter should be made from new 

 cider, fresh from the press, and not yet fer- 

 mented. Fill a porcelain-lined kettle with 

 cider and boil until reduced one-half. Then 

 boil another kettle full in the same way, and 

 so continue until you have sufficient quan- 

 tity. To every four gallons of boiled cider 

 allow a half-bushel of nice juicy apples, 

 pared, cored and quartered. The cider 

 should be boiled the day before you make 

 the apple butter. Fill a very large kettle 



with the boiled cider and add as many ap- 

 ples as can be kept moist. Stir frequently, 

 and when the apples are soft beat with a 

 wooden stick until they are reduced to a 

 pulp. Cook and stir continuously until the 

 consistency is that of soft marmalade and 

 the color is a very dark brown. Have 

 boiled cider at hand in case it becomes too 

 thick, and apples if too thin. Twenty min- 

 utes before you take it from the fire add 

 ground cinnamon and nutmeg to taste. It 

 requires no sugar. When cold, put into 

 stone jars and cover closely. 



