-12- 



When blending, use very small quantities of Group 1 and 5 if at all, 

 small amounts of Group 4 for tang, and the majority of varieties in Groups 2 

 and 3. Always try to have 2 or more varieties in the cider, preferably one 

 from Group 2 and one from Group 3. 



A popular mixture is 50-60% Mcintosh, 20-30% Baldwin and the remainder 

 from other varieties. Attempt to standardize your formula, but keep in mind 

 that maturity can affect the final product as well as your mixture. 



Brushing or Washing 



Recent conversations with mill operators and Food and Drug officials 

 indicate that the need for brushing and/or washing needs more attention. 

 Brushing is the preferred method since washing may not do as good a job and 

 could lead to watering the cider. Brushing has been adopted as a require- 

 ment for the Certified Cider Program starting in 1959. Plan now to include 

 brushing as an integral part of your cider operation. 



Cider Bulletin 



Indications are that the new Unitied States Department of Agriculture 

 Cider Bulletin will be available for distribution within the next several 

 weeks. Photographs in it will show several Massachusetts locations and 

 products. If you would like a copy, let me know. 



-— Kirby M. Hayes 

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Effective December 1, 1958, Professor John S. Bailey will be 

 stationed at Amherst instead of East Wareham. He will continue 

 to be the leader of our small fruit research program. 



A. P. French 



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



