-2- 



The successful canning of oven-baked, glazed, and dessert apples 

 has been accomplished. Of twenty varieties of apples studied, among the 

 best for canning were Northern Spy, Baldwin, Rhode Island Greening, Graven- 

 stein, and York, The canned products are very attractive and of excellent 

 flavor. 



A method has been developed whereby New England farmers having 

 cull apples, a cider press, and a maple syrup evaporator can make relative- 

 ly large quantities of pleasing applo syrup. 



Unfortunately, the juice of the Mcintosh, grown in this area, has 

 a rather insipid flavor and must be blended with the juice of other apple 

 varieties to yield a high grade processed apple juice. It has been found 

 that blends with Baldwin containing up to 60 per cent Mcintosh apples 

 yield a pleasing product. Much information has also been obtained and 

 published on the manufacture of cider from Massachusetts apples. 



In addition to work on apple products, research has been carried 

 on relative to the nutritive value of apples. Data on the vitamin G con- 

 tent of 69 varieties of apples grown in Massachusetts have been obtained. 

 Studies have also been made on the effect of eating apples on urinary acid- 

 ity and blood alkali reserve, intestinal disorders and calcium retention. 



Studies have been made on the feasibility of enriching apple juice 

 with vitamin C (ascorbic acid). A good quality apple juice has been made 

 from a blend of 50 per cent Mcintosh and 50 per cent Baldwin apples, v/hich 

 had a vitamin C content equal to that of orange or grapefruit juice. Dur- 

 ing the past few years considerable interest has been shown in apple juice 

 enriched with vitamin C, particularly in Canada, 



More than twenty different articles dealing with apple products 

 EUid the nutritive value of apples have been published on the v/ork carried 

 on in this laboratory, 



-- V/. B. Bsselon 



CONTOURING PEACH ORCHARDS 



Since peach orchards require both good soil and good air drainage, 

 they are usually planted on more or less sloping land. Furthermore, since 

 peaches usually do not thrive in sod, the orchards have been rather inten- 

 sively cultivated. This combination of slope and cultivation has set up 

 ideal conditions for soil erosion. In some orchards the effects are so 

 apparent - washed out, barren, stony soil at the top* of the slopes and 

 fine soil all at the bottom or in the next field - tnat one wonders why 

 something hasn't been done about it. The remedy, of course, is contour 

 planting. 



One of the College peach orchards planted on contours has given 

 considerable evidence of the advantages of this system. The site of this 

 orchard had previously been used for peaches planted on the rectangular 

 system and cultivated both ways. This had resulted in the soil in most 

 of the orchard, partiftulsj?!^ tiiali at the top of the slc^^^ becoming very 



