t)7 



hole through the side where the core ought to be, but the 

 women have to cut that apple into quarters, remove every 

 bit of the core and r.emove all of the skin which the machine 

 didn't take, and also any rotten spots. I will say that an 

 apple three-quarters rotten can go through one of these ma- 

 chines and it Avill pare it and core it. They are a wonderful 

 machine, but by the time the women get through that labor 

 of cutting out, it is a question whether it pays you to put it 

 through. You take an apple that is half rotten, and after 

 ^ou cut out absolutely every bit of rot, it can go into 

 a can, but if any rot goes in, good-bye can! After the 

 women are through Avith those apples they go into the water 

 and from there you pack your can. We use the sanitary 

 open top can, using no solder or acid, and if you are going to 

 start in, that is the only kind, because the old style soldered 

 can is getting to be a thing of the past. The cans are filled 

 just as fast as they can be, just as you would fill a barrel of 

 apples for shipment across the water, and just before that 

 can goes into the closing or sealing machine, it is filled brim 

 full of boiling hot water — the water ought to be fairly 

 jumping — and then a machine, which you hire from the Can 

 Company, crimps that can and it is delivered further along 

 «nd then put into the crate, and from there it is put into 

 boiling water and cooked. How much it is cooked depends 

 upon the variety of apple and the condition of the apples 

 and the demand of the trade to which you are shipping your 

 apples. I would say that I wouldn't think of putting the 

 Northern Spy, Baldwin. Hubbardston and a little bit of 

 Greenings in one can and expect to get it first class. The 

 Hubbardston and the Spy and the Baldwin would all require 

 a minute and a half, perhaps, difference in cooking, and 

 wherever I could I would can all of one variety at a time. 



Of course, when you go out to sell your apples, they m- ill 

 tell you that anything that is put right up on the farm, 

 commg right from the farmer, they will be glad to handle. 

 That is before you come around with your apples. When 

 vou come around with your sample, that has got to grade up 



