61 



ure any profit out of that, I would like to have you show me. 



QUESTION: I would like to ask Mr. Browne whether 

 the cores and skins could be used as fertilizer around the 

 trees that they are taken from? 



MR. BROWNE : Professor Sears is a better man to an- 

 swer that than I am. I suppose they have some fertilizing 

 \alue, but it would be pretty expensive in view of the fact 

 that you can have jellies made from them, and at the same 

 time you might have some disease carried back on the skins, 

 or some scabs that you might not want, from them. 



MRR. CLARKE : I want to state that the figures that I 

 gave this morning on fertilizer were actual figures from dif- 

 ferent concerns. We have bids from practically all the 

 principal fertilizer concerns in the country, and I was giving 

 actual figures between their bids at the wholesale rates and 

 those at which we could buy the chemicals for and mix them, 



:\IR. :\IUNSON: I would like to ask Professor Cheno- 

 weth which he thinks most profitable as a by-product of the 

 apple.; whether it is the boiled cider or the marmalade or- 

 the jellies, supposing a man could handle only one. 



PROFESSOR CHENOWETH : It seems to me it would- 

 u't be profitable to confine yourself to any one. 



MR. MUNSON: I mean, between butter and jellies, or 

 boiled cider, and also the evaporated. 



PROFESSOR CHENOWETH : The only objection I see 

 to butter and marmalade is that New England people don't 

 eat those things. If you could get a market for those pro- 

 ducts in the middle West or the group of states this side of 

 the Mississippi River, then I should say the butter would be 

 profitable. Out there among the country people I have seen 

 it selling for from 50 to 75 cents per gallon, but New Eng- 

 land people use very little apple butter. I have had only 

 one man who knew the article when it was made. Marma- 

 lade or apple sauce are better known here in New England 

 than the butter, but for this particular section I should think 

 either sterilized cider which would be sweet, or boiled cider, 

 would be preferable to the butter. 



