That the 150th anniversary of the Mcintosh apple will be celebrated' 

 in Canada--this year? From an obscure beginning as a chance seedling on a 

 farm in Ontario, the Mcintosh has become one of the most popular apples in 

 jtoierica. It now ranks first in production in New England by a wide margin. 



That a 12-year old apple tree in eastern U. S. may develop approx- 

 imately 60,000 leaves? In the Northwest the number may reach 75,000 or more. 

 If the average leaf area is 4 square inches, covering both sides of every 

 leaf of the former tree with spray materials is equivalent to covering a 

 wall 15 feet high and 222 feet long. 



That the heat of respiration in oranges at 32° F. is reported to 

 vary betv\feen 427 and 979 British Thermal Units per ton per day, but at 100° F. 

 it increases to 22,660 B.T.U.'s per Lon per day? (A BTU is the amount of 

 heat required to raise the temperature of 1 pound of water 1° F.) Oranges 

 seem to get "all het up" about breathing. 



That a fruit dessert capable of satisfying a soldier's appetite and 

 also of contribxiting Vitamin C to his diet has been developed by the ViTestern 

 Regional Research Laboratory? It contains 60^o fruit and 40^ fruit juice 

 jellied with pectin, is said to keep v;ell in all climates, is easy to carry, 

 and can be opened and eaten out of hand without dripping juice. The Army 

 used 10,000,000 cans in the first three months of 1945. Both the pineapple, 

 and one containing peaches, pears, cherries, apricots and white grapes are 

 popular. 



That the use of calcium as a firming agent is quite effective in 

 preventing canned, fresh and frozen sliced Mcintosh apples from becoming 

 excessively soft or mushy when baked in a pie? The amo'ont of calcium used 

 and the length of treatment will vary depending upon the original fimmess 

 of the apples, the length of time they have been in storage, and the degree 

 of firmness desired. This problem is being investigated by J. J. Powers 

 and YI. B. Esselen of the Food Technology Department at M.S.C. 



That a frozen fruit puree has been developed as a means of utiliz- 

 ing fully ripe fruit which cannot be handled in the fresh fruit market? 

 It can be made from any fully ripe, raw fixiit which has a decided flavor. 

 This product serves as a flavor base for ice cream, sherbet, frozen jellied 

 fruits and beverages. 



That the original Mcintosh appl^ tree v;as injured by the burning of 

 a nearby dwelling in 1894. The tree bore its last apples in 1908, died short- 

 ly afteirwards and finally was removed in 1910 by a great grandson of John 

 Mcintosh, after whom the apple was named. 



