-6- 



Where fall and spring spraying are done for peach canker, it will also 

 control peach leaf curl. In orchards where there is no peach canker, a spray 

 of Ik lbs. ferbam in 100 gallons applied in the fall after leaves have dropped 

 or in the spring before the buds have started to open should give satisfactory 

 control if the spray is applied thoroughly so that it coats the buds. 



C. J. Gilgut 



I I I I I I I I I I I I I I I I 



APPLE SQUEEZINGS 



The Cider Certification Program is again in the full swing. Many of you 

 who have cider mills are contemplating going under this program. Be sure as you 

 make improvements, that they fall in line with the requirements of the program. 

 Even if you have no thoughts of joining the program, but do plan to make improve- 

 ments, it would be well to make them with the Cider Certification Program in 

 mind as our aims and the requirements of the State Food and Drug Division are 

 for all purposes identical. 



With the warm days of Fall here, I suggest that you check your sanitation 

 program and also observe if your present fly-control system is working adequately. 

 Odors and flies can do more to discourage a customer from coming back than most 

 anything else other than poor quality. For most cider mills, a good dairy cleaner 

 will work well in washing the equipment down and insuring that it is kept in clean 

 condition. Use it on the press, the racks, the cloths and from time to time on 

 the walls and floors to help keep the mill smelling sweet. Removal of pomace 

 from the immediate area of the press room at the end of the day's run will help 

 your fly control program. Follow the recommendations for fly control given by 

 Dr. Wheeler in the July-August issue of Fruit Notes and especially pay attention 

 to those sprays that may be used in food plants. 



We all know that it is difficult to make good cider early in the season as 

 we have to wait for the later varieties to give us the desired characteristics. 

 However, wherever possible, use as many different varieties as you can as these 

 will blend together to give a better cider than if only one variety is used. 

 Another thought along this line, and that is, as soon as your cider is pressed, 

 refrigerate it. The colder it is, the less likelihood there will be of any 

 spoilage taking place and the better your customer will like it. Remember that 

 if a customer buys a gallon, it has to remain sweet until all of the cider is 

 gone. If this spoils before it is all consume^ the buyer will be disappointed 

 and perhaps not be a repeat customer. 



This is the time of the year to advertise sweet cider. By getting your cus- 

 tomers into the habit of picking up a container of cider now, you can build the 

 sales later in the year. Advertise your products, advertise them truthfully, but 

 make them aware of the fact that you have sweet cider for sale early in the year 

 and you will find your sales will lengthen out over the period of time. 



A Note on Inspection 



Food and Drug Inspectors will undoubtedly be dropping into cider mills 

 throughout the state during the next three or four months. Be sure that at 

 all times your mill can stand inspection. We know because of the process a 

 cider mill cannot always look neat and clean, but any pomace or other debris 



