24 



No. 1 fruit should consist only of those specimens 

 which are normal in shape, color, quality, perfectly sound, 

 and free from blemishes of all sorts, including evidences 

 of codling moth. No. 2 fruit should be that which is like- 

 wise sound, of good color and shape, and free from bruises 

 and many evidences of codling moth. An apple with a 

 worm hole as big as a lead pencil should never lea,ve the 

 grower's place, yet go into any market and you will find 

 plenty of such in barrels marked No. 1. 



If fruit is graded as indicated and packed in clean, at- 

 tractive packages, the No. 2 fruit can easily be sold at a 

 profit. No. 2 apples will keep for a reasonable time in stor- 

 age. There is a demand, and generally at a fair price, for 

 such fruit if it is honestly packed, but it should be packed 

 as carefully as the best grade. It is in seasons of large 

 crops or when the market is temporarily glutted that we 

 should look to some other means of disposing of our No. 2 

 fruit. It is better at such times to let it waste or feed it to 

 stock, rather than ship it to market and then send the deal- 

 er a check to cover freight and cartage. Where cider can 

 be sold at 10c. or more per gallon, it will sometimes pay to 

 work up the apples in this way, for they will net close to 

 30c. per bushel. 



There is a growing demand for canned goods of all 

 kinds, and for canning the No. 2 stock can be used to ad- 

 vantage. Apples are packed in three-pound and gallon 

 cans, and packers pay from 25c. to 50c. per bushel delivered. 

 In general, any good cooking apple is a good canning apple. 

 The process of canning is simple. The apples are pared and 

 cored, and placed at once into water to keep them from 

 discoloring. They are then trimmed and quartered, the 

 cans filled full of fruit and placed in water. Then they 

 are boiled fifteen minutes in an open kettle, or three minutes 

 under pressure. 



An easy method within the reach of all fruit growers 

 is to evaporate or dry the No. 2 fruit, as well as the culls. 

 There are various styles and sizes of evaporators, ranging 

 from those which will handle a bushel a day and set on 

 top of the kitchen range, to the commercial plants which 

 will handle 100 bushels or more in twenty-four hours. Prac- 

 tically all fruit can be evaporated to advantage and with 

 profit. The greatest demand is for apples, and hundreds of 

 thousands of bushels are annually evaporated on the fruit 

 farms of western New York, where this industry is largely 



