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prepared by diying it in the sun. In either case the fruit which must 

 be sound should be carefully peeled, cored and cut into slices about 

 the eighth of an inch thick. When the fruit is thoroughly dry it should 

 be packed away in air-tight cases, casks or jars, pressing the material 

 firmly. The quantity of Apples required to make 1 Ib. of dried fruit 

 will vary to some extent with the density and juiciness of the variety, 

 but it is generally from 4 to 5 Ibs. Many kinds of Apples may be 

 utilised in this way, but some sorts are much better adapted for the 

 purpose than others. In the list of varieties at the end of this article 

 particulars will be found as to the varieties especially suitable for 

 drying. 



Apple Butter. An article called "Apple Butter" is much used in 

 some parts of America, where it is very popular. It is prepared by 

 stewing sliced sweet Apples in new cider until they become soft and 

 pulpy, after which the material is packed away in jars or casks till 

 required for use. In France a somewhat similar product is made by 

 stewing the fruit in new wine instead of cider. Possibly Apples might 

 to some extent be utilised in this way in Australia. As to the other 

 uses to which the Apple may be put commercially, the unfermented 

 juice, when evaporated, yields a sort of molasses, which is much used in 

 the United States In perfumery the pulp of the fruit mixed with lard 

 forms a good pomatum, which can be flavoured according to fancy 

 with various extracts. The wood of the Apple tree is very hard and 

 durable, being fine-grained and compact, and is much used by turners in 

 Europe. When stained black it is often used as a substitute for ebony 

 by cabinetmakers and others. 



Cider. Applesare used extensively in some parts of England for making 

 cider, as also in France and Germany. In the United States and Canada 

 they are used to a still larger extent. Whenever cider is made in 

 quantity it appears to have become the popular beverage of the 

 community, and its consumption is extensive. As to whether cider is 

 likely to become a popular beverage in Australia it is hard to say, but 

 there is certainly a strong probability that if growers would turn their 

 attention in this direction, a local market could be found for a not 

 inconsiderable quantity. It is a beverage that would be likely to find 

 much favour during the hot months, were it obtainable at anything near 

 the prices that rule in other countries. The making of cider would be 

 one of the safe-guards against over-production and glutted markets for 

 fresh fruit. As a matter of course, there are kinds of Apples that are 

 specially suited for making cider, and when grown for this particular 

 purpose they should have the preference. The kinds that are specially 

 suitable are those that have a piquant, sharp flavour, abundance of juice, 

 and a fair amount of sweetness. But any kind of Apple maybe turned 

 to account for making cider, though the yield may be smaller, and the 

 quality not of the highest standard. It will be far better to turn crops 

 to account in this way than let them go to waste, even if they are not 

 the best for the purpose. There is no particular skill required to turn 

 Apples into cider, and any grower can easily acquire the necessary 

 knowledge. Cider should be made from fully but not over-ripe Apples. 



