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Do you give special rates on quantity purchases? Many clubs, lodges and 

 other organizations would increase their use of cider for refreshment if such a 

 plan were available. It could also mean more individual customers, especially if 

 your label is on the container. 



Just thoughts, but they may mean increased sales 1 



Clarification - Many of you like a clear cider, but one that is not polished 

 or is brilliant in appearance. 



A clear cider can be gotten by allowing a tankful of fresh cider to settle 

 for 24 hours and then siphoning off all but the last few inches in the tank. If 

 possible, have the tank in your cold room to prevent fermentation. 



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 should be fresh rather than old dried up leavings from the previous 

 pressing or two. Always when you are through, even though it may be late, give 

 the mill a good hosing down and plan to finish the cleaning in the morning. If 

 you let it stand overnight, then your work is almost doubled in trying to make it 

 a clean, sanitary mill. Remember sweet cider can be used to attract customers to 

 your stand which in turn should aid in the sale of your other products. 



— Kirby M, Hayes 

 Food Technologist 



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



INTERNAL BREAKDOWN 



Internal breakdown is a serious storage problem in some years. During the 

 1956-57 storage season, for example, there was the development of considerable 

 amounts of internal breakdown in many apple varieties. In some late varieties 

 such as Delicious and Spy, the susceptibility to breakdown was increased by the 

 presence at harvest time of considerable amounts of water core. Also, temperatures 

 in the high teens and the low 20' s, prior to picking some late varieties, in 

 mid-October may have frozen some apples and increased their amount of storage 

 breakdown. However, Mcintosh which in most instances were picked before temper- 

 atures were low enough to freeze the fruit and which showed no signs of water core 

 developed considerable amounts of internal breakdown while in storage. Other 

 parts of the United States also suffered heavy losses due to the severe internal 

 breakdown in 1957. 



At a conference on Factors Affecting Fruit Condition, held last spring at 

 Rutgers - The State University, New Brunswick, New Jersey, Dr. G. E. Mattus, 

 Virginia Polytechnic Institute, discussed internal breakdown and what growers can 

 do to avoid a similar fate sometime in the future. Below are Dr. Mattus' 

 suggestions. 



"1. The season. Fruit keeping in storage is greatly influenced by the type 



