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wax models. Several artists devote their entiru tin-- to this pi'jce of v/ork. So 

 lifd-like are the v;ax models that the original specimens have been duplicated 

 even to the fuzz on peaches and the bloom on plums. The russeting of pears is 

 especially realistic. 



Although the fair season is still a couple of months away, it is not too 

 early to prepare for fair exhibits. Thinning of tree fruits to develop good size 

 and color is one important item. Even grape clusters may be greatly improved by 

 proper thinning. Furthermore, it is alv/ays easier to select an assortment of 

 good specimens on the tree or vine than to depend on handling over the harvested 

 crop the night before the exhibit is set up. 



W. T. Pettey, fruit and poultry specialist in Bristol County since 1934, 

 is leaving the Extension Service July 1 to devote his attention to his farm in 

 Holliston. Previous to entering the extension field Mr. Pettey was for a number 

 of years instructor in fruit growing at the Bristol County Agricultural School. 



A recent survey of beach plum, pests on Gape Cod reveals the fact that a 

 disease, plum pockets or plum bladders, is causing much damage and in many cases 

 is responsible for a crop failure. Apparently, this is the worst disease of 

 beach plums in Massr.chusetts . An insect, the plum gouger, was also found attack- 

 ing tne fruit while the following leaf eaters were observed; tent caterpillar, 

 gypsy mcth, pistol case bearer, leaf roller, and oth'jrs» It appears that gro^v3rs 

 of beach plums mil have to adopt a spray schedule if satisfactory crops of fruit 

 are to be harvested in the future. 



New Product Uses tor Appl es 



From the Food Research Division of the Bureau of Chemistry and Soils in 

 Vi/ashington, corae these interesting facts about new apple products- 1/i'hen we con- 

 sider the imposing list, we realize the vast amount of time, experimental study » 

 and. .inventive skill devoted by Federal and state workers in their development. 

 Products now being manufactured include vinegar, cider, brandy, dried apples, 

 apple jelly, canned apples and apple sauce, apple butter, pectin, frozen apples, 

 carbonated apple juice, dried apple pomace, brined and sulphured fresh slices fo 

 the bakery trade, apple concentrate, apple syrup, apple powder, apple specialty 3. 

 (confections), the waxy coating, and apple seed oil. About 6,000,000 bushels or 

 3»6fo of the total crop are used annually for the various juice products alone;, 

 and in 1935 dried apple exports amounted to about 5,000,000 bushels. 



Apple juice was first concentrated in the form of boiled cider but it 

 was never sufficiently palatable for average purposes. Next «ame low temperature 

 evaporation in a vacuum pan, finally perfected by adding back the volatile ester, 

 and other volatile flavoring constituents. The most recent improvement in a 

 vacuum concentrator developed at the Fruit and Vegetable By-products Laboratory 

 involves a combination of freezing to remove v/ater and a rapid vacuum ovaporatioi 

 with volatiles added back. Concentration in this way to 72/^ solids gives d pro- 

 duct that does not require any preservative nor storilization. Samples have 

 been held in the laboratory at room temperature, unsealed for three years with 

 no evidence of microbial contaimination and no deterioration in flavor. And now 

 the use of pectin has been suggested as a "sticker" in insecticidal sprays. Thie 

 would surely complete the cycle, — pectin from cull apples, used in a spray to 

 prevent culls in succeeding crop years. 



