lOO STATi; POMOI.OGICAL SOCIETY. 



articles in our markets naturally prejudice buyers against this 

 class of foods as a whole. 



There is much yet to be learned about the adaptation of dif- 

 ferent varieties of apples to the different processes of the kitchen. 

 Some apples are best suited for baking, others for certain kinds 

 of pudding, and still others for sauce and pies. But to the 

 average consumer, an apple is an apple and the quality and flavor 

 of apples for cooking are rarely considered. "Cooking" apples 

 like "cooking" butter are wholly undesirable; we better use less 

 and let that little be of good quality. 



The quality of eating apples on sale in our railroad stations, 

 restaurants, and fruit stands is not above reproach, and fruit 

 growers should make it their business to buy samples from such 

 stands and demand that better varieties be offered the public. 

 As a rule good apples are less common and full more expensive 

 than the oranges and bananas, which are offered the travelling 

 public. This state of things, of course, is not favorable to the 

 apple grower. 



Before proceeding to the cookery of any food product, we do 

 well to study its chemical composition and from that we may 

 learn how to combine it with other food substances. The anal- 

 ysis of the apple given by Professors Atwater and Woods in bul- 

 letin No. 28, of the U. S. Dept. of Agriculture, Office of Experi- 

 ment Stations, published in 1896, gives the composition of the 

 average apples as purchased, from ten different analyses as 

 follows : 



Refuse 25 



Water 61.5 



Protein .4 



Fat 4 



Carbohydrates 12.4 



Ash 3 



The edible portion of the apple, in an average of ten analyses, 

 was as follows : 



Water 82 



Protein .5 



Fat 5 



Carbohydrates 16.6 



Ash 4 



