40 STATE POMOLOGICAL SOCIETY. 



is hardly enough of it to be worth while to start an evaporator. 

 And when I speak of starting an evaporator, I wouldn't advise 

 putting in a little plant where you would run a little hand paring 

 machine. A man who is going to do much in that line wants to 

 put in an evaporator that will handle twenty bushels a day. One 

 girl instead of paring a few bushels can just as easily pare twenty- 

 five bushels a day. We all know that a party handling twenty- 

 five bushels a day can do it much cheaper than where only three 

 or four bushels a day are handled. 



Mr. Rollins: I think it is just twenty years ago this fall 

 when I first started evaporating apples, and I think that in almost 

 any year it has been a profitable business to be carried on. 

 Especially is it profitable, as the first speaker has said, to work 

 up the second quality apples. I wouldn't advocate using a small 

 apple or a poor apple for the purpose. Those that are only an 

 inch and a half through, when you take the core out and the 

 peeling off and dry the remainder, you don't have anything left 

 practically. Nothing less than an apple two inches in diameter 

 should be used for that purpose. 



I think it will be an excellent plan, as some one has suggested, 

 to pack them in cartons, putting them up in pound packages in 

 some kind of way that will exclude the air and light, and that 

 will preserve them from discoloring. It is a very hard matter 

 to keep evaporated apple over to use the second year, however, 

 unless it is kept in cold storage through the summer. 



Mr. Gilbert : The chair would like to inquire of Mr. Rollins 

 how the value received for that quality of apples compares with 

 the sale of those apples in their natural form in the market ? 



Mr. Rollins : Well, perhaps the last one or two years would 

 be an exception, but generally the class of apples we put through 

 the evaporator would be worth but very little to put into the 

 general market. For instance, in shipping to Boston, the expense 

 will be as much as the apples will sell for generally on that class 

 of apples. So that almost without exception that class of apples 

 should be utilized in some other way than putting them on the 

 general market, — either by evaporating or canning. 



In some years it will pay to dry the cores and skins, if the 

 facilities are large enough to dry the apple and also have room 

 for this other purpose. Generally speaking, they will sell for 

 $40 a ton, two cents a pound, the cores and skins dried and packed 



