Magnesium in Leaves and Fruit - Analyses have shcn-rn that 

 the magnesium content of apple seeds is higher than that 

 of apple leaves. In fact, where the soil is deficient 

 in the element magnesium the seeds seea better able than 

 the leaves to obtain what magnesium they need for their 

 development. Thus the leaves on a tree bearing a heavy 

 crop are more likely to show deficiency symptoms than 

 are the leaves of a nearby non-bearing tree. If the 

 root system is unable to take up enough magnesium to sup- 

 ply both leaves and fruit it is a safe bet that the leaves 

 vri.ll feel the pinch. Hence the leaves of a heavily bear- 

 ing tree are a good place to look for the characteristic 

 symptoms of magnesium deficiency, a yellcafing or browning 

 of the leaf tissue betvreen the veins while the midrib and 

 veins tend to remain green. 



Effects of Late Spring Cyanamid Application - For many yearsihe need for 

 applying Cyanaiiiid very early m spring has been stressed, because the 

 caustic effect of a late application is -ivell understood. Before the 

 tree can use the nitrogen contained in Cyanamid, several reactions must 

 take place. In its original form (amide) it is lj.terally a strong medi- 

 cine which plants, during the growing season, cannot vdthstand. And 

 only after the anide changes to urea, then to ammonia, then to a nitrite 

 and finally to a nitrate is it ready for entrance into the roots, weeks 

 are required for these chemical changes to take place. Hence a riarch 

 applicationis recominended. But an occasional grovrer is apparently un- 

 aware of tte danger of a Hay or Jvme application of Cyanamid, One case 

 of severe burning of the leaves in a young apple planting vras observed 

 in July, and a similar case vras observed in a peach orchard in the sum- 

 mer of 1953. The symptoms of Cyanamid injury are easily detected, Har- 

 ginal browning of the leaf appears first, and in severe cases the en- 

 tire leaf turns brown, 



Apple Juice and Apple Cider - The term "Apple Juice" came into being to identify a 

 superior product, made from sound apples and handled in such a way as to prevent de- 

 terioration, flash pasteurizing, for example. Some states, including Connecticut, 

 are safeguarding this product by requiring the manufacturer to comply vilth certain 

 regulations. The regualations for cider manufacture are somewhat less exacting al- 

 though of a nature to insixre a clean, palatable product, "Apple Cider", to the aver- 

 age individual, merely implies the expressed juice of apples, good, bad or indiffer- 

 ent, with as much variation as in the individuals making it« It nay be si-TCet or 

 otherwise. In Colonial times it was said to have been so popular that builders of 

 stone walls frequently asked no other compensation beyond a well-filled cider jug. 

 What we need today, and plans are \rell under way, is to set up simple standards cov- 

 ering the making of apple juice, or cider if you prefer, to v/hich the majority of 

 those engaged in this operation will voluntarily adapt themselves. Uniformly good 

 cider means consumer acceptance, repeat customers, increased sales and a local market 

 for that portion of the apple crop not quite good enough to be offered through fresh 

 fruit channels, 



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