-9- 



11 



12 



12 



Tentative conclusions; 



1. On Duchess and Vfealthy, dusts v/ore less effective than sprays. 



2. On Mcintosh, results vath dusts were somewhat more favorable than on 

 Duchess and IToalthy. 



3. Two successive applications of dusts or sprays resulted in better control 

 of preharvost drop than single applications. 



4. Increasing the concentration of the active chemical in sprays gave better 

 results on Wealthy* 



It is suggested that grov/ers in this state do not dilute conmiercial 

 drop-control materials belov; standard strength. In general, spraying may be 

 expected to be more reliable than dusting. Both sprays and dusts should be 

 applied during hot weather if possible. Spraying in the middle of the day is 

 usually best while dusting in the early morning when foliage is wet v/ith dev; 

 may be advantageous. 



—Lawrence Southwick 



MODIFIED RECIPES OF OLD TIME IMT ENGLilND PRODUCTS V^LL SAVE. SUGAR 

 > ' ■ ■ • ' ' 



Many New England farm families having available cull apples, a cider 

 press and some means of evaporating the cider such as a maple sugar pan, can 

 make themselves all the sweet syi'up or sweet apple sauce they can use this winter. 



Apple cider when it is freshly made fi:*om sound apples contains between 

 10 and 135= fruit sugars, and about one half of one percent of fruit acid. Jf 

 six quarts of cider are concentrated by boiling to one quart, a s^/rup will re- 

 sult which contains about 60)o sugar and about 3;^ acid. This amount of acid ia 

 too much for most people's taste and it masks the natural sv;eetness of the syrup. 

 The acid can be eliminated very simply by adding l/2 level teaspoonful of balcing 

 soda per quart of fresh cider. After the soda is added and the foaming subsides, 

 the cider should be boiled down to a syrup v;hich should be filtered through 

 cheese cloth, heated to boiling, and filled into pint jars or bottles which 

 are sealed and processed in a boiling v/ater bath for 15 minutes. 



