BY-PRODUCTS OF APPLES. 



503 



is still the best illustrated work of its kind, 

 and considered indispensable by students of 

 botany. It was five years in preparation, 

 viz., from 1833 to 1S38, and in its accom- 

 plishment he spared neither labor nor money. 

 He resolved that all drawing's should be 

 made from nature, and employed seven 

 artists constantly at this work, accompany- 

 ing them during- the day, and working- on 

 the literary part at night, even until the 

 small hours of the morning. No wonder he 

 was deeply in debt when it was all finished, 

 to artists, printer, stationer and engraver ; 

 and the amount would have staggered any 

 ordinary man, for on counting- up the cost 

 he found it no less then $40,000, and to the 

 end of his life he was engag-ed in the almost 



superhuman effort of clearing off this mighty 

 debt. 



In speaking of his illness Mrs. Loudon 

 writes : " I feel that I cannot continue these 

 melancholy details ; it is sufficient to say 

 that though his body became weaker every 

 moment, his mind retained all its vigor to, 

 the last, and that he died standing on his 

 feet. Fortunately, I perceived a change 

 taking place in his countenance, and I had 

 just time to clasp my arms around him and 

 save him from falling, when his head sank 

 on my shoulders, and he was no more." 



And Mr. Wm. Paul, the great nurseryman 

 of Waltham Cross, who knew him person- 

 ally, says of him, " Loudon was the greatest 

 Horticulturist England has ever known." 



BY-PEODUCTS OF APPLES. 



The Vermont Experiment Station has been 

 investigating various methods of utilizing 

 the by-products of the apple. Cider-making, 

 the station declares to be unprofitable if car- 

 ried on by the use of hand-grinders and 

 presses. On an average it required one 

 bushel of apples to make two gallons of 

 cider, while with modern machinery and an 

 eight-horse power gasoline engine a bushel 

 of apples would make four gallons of cider 

 at a cost of 2.3 cents a gallon. They found 

 making apple jelly from cider to be profita- 

 ble. A hundred pounds or eleven gallons 

 of cider would make twenty-five pounds of 

 pure jelly, at a cost of about one cent a 

 pound for the cider used, that is, twenty-five 

 cents worth of cider for twenty-five pounds 

 of jelly. For table use one pound of sugar 

 for each five pounds of jelly, and the ma- 

 terial costs about three cents per pound of 

 the finished jelly. Marmalade was made by 

 cooking the apples in cider, and eighty 



pounds of fresh fruit, eight gallons of 

 fresh cider, and thirty-five pounds of sugar, 

 making 116 pounds of marmalade, which, 

 with the apples at twenty-five cents a bushel 

 and cider at 2.3 cents a gallon, cost less 

 than two cents a pound for materials. When 

 the fruit was pared and cored by hand, it 

 lost o-ver twenty-five per cent, in weight, 

 but when put in whole, and put through a 

 colander after it was cooked, it lost but five 

 per cent. In making vinegar, they found 

 that the common method ot allowing the 

 cider to ferment and sour at will was un- 

 profitable. To add vinegar mother and cul- 

 tures of acetic acid and controlling the tem- 

 perature, good vinegar was made, but the 

 process was slow and wasteful. To mix 

 equal parts of fermented cider and old vine- 

 gar changed the whole to good vinegar 

 quickly, but this requires keeping on hand 

 a large stock of old vinegar. 



