STATG POMOLOCICAL SOCIETY. 47 



lion of the people in foreign countries, that its good qualities 

 fliay be better known, and its own merit will do the rest. 



Another reason why either canning or evaporating the second 

 quality apples should be encouraged is, that they may become 

 a blessing rather than a curse to our own people. If they are 

 not put to some better purpose in the economy of the farm, they 

 are likely to be made into cider, which is the beginning of so 

 much intemperance. 



It is now but a little more than twenty years since evaporated 

 apple was first seen in our markets, and rather less than that 

 tmie since it came into general use and was found as a regular 

 article of merchandise in all the grocery and provision stores. 

 Previous to that time the markets were supplied by "dried apple" 

 which had been cut in quarters and placed on strings, then fes- 

 tooned on the sunny side of the wood-shed to dry. The sunny 

 side was usually the side facing the road also, and the apple was 

 sure to catch the clouds of dust wafted thither by the strong 

 September and October winds, and here swarms of flies basked 

 happily in the sunshine. 



This apple was finally made into pies which furnished inspira- 

 tion for poems like the one from which I quote the following 

 lines and which some of you probably remember : 



"How I abhor, detest, despise. 

 Abominate, dried apple pies." 



But some bright genius conceived the idea that all this might 

 be changed, that apples could be preserved clean, bright, whole- 

 some, and pleasing to the taste, thereby adding one more article 

 to the culinary department of the household. 



The best quality of this evaporated product is a really tempt- 

 ing and wholesome article of food and has several points of 

 superiority over canned apple. It is far better in flavor and sub- 

 stance for apple or mince pies, makes nice boiled cider sauce and 

 properly prepared makes the nicest kind of fruit for cake. 



In the last few years a very large business has grown up in 

 supplying not only this country but the whole world with our 

 evaporated apple, peaches, pears and other fruit products and 

 potatoes. 



Perhaps a short review of the different methods employed in 

 evaporating fruit would be interesting at this time. 



