46 



we made apple butter the product and jelly the byproduct 

 and vice-versa. The results were approximately the same, 

 that is we obtained the same amounts of both products in 

 either case. Our results were as follows : 



1 bu. cooking apples @ 70c. 70c. 



4 gal. cider @ cost of 3.4c. 13c. 



12 lb. sugar @ 5c 60c. 



Spices 2c. 2c. 



Containers 1.00 1.00 



Total cost of materials $2.55 



For products we had 20 glasses of jelly and 3 gallons of 

 apple butter. 



Apple jelly has a rather variable retail value, but when 

 clear and of good quality the price is usually 25c. per glass. 

 If sold at wholesale it should pay for all the materials used 

 above leaving the butter to furnish the profit and pay for 

 labor and fuel. The butter has a retail value of 50c to 75c. 

 per gallon. If put up in neat glass jars the price would no 

 doubt be higher. 



Where apple butter alone is made the best of the cider 

 apples could be used, which would very greatly reduce the 

 X^rice without lowering too much the quality. 



Drying or evaporating is another means of disposing of 

 some of the surplus crop. So variable however is the price 

 of the dried fruit that many hesitate to enter this field of 

 manufacturing. The cost of producing a pound of dried ap- 

 ples is also subject to much variation, depending upon labor, 

 equipment, etc. From data at hand the average cost of pro 

 ducing a pound of dried apples varies from 3 to 5 cents. The 

 higher grades costing more, while chops and cheap grades 

 would be less. If the above be a fair average estimate of 

 costs there would be a fair profit in this business even in the 

 off years. 



Thus far I have said little about the manufacture of high 

 grade products, using for this the best grades of fruits. This 

 is of itself a wide field and I believe offers exceptionally 



