398 VINEGAR, CIDER, AND FRUIT-WINES. 



and 10 pounds respectively. The smaller packages are shipped 

 in cases for convenience in handling. 



The present product of this factory is from 1500 to 1800 pounds 

 of jelly each day of 10 hours. It is calculated that improvements 

 now in progress will increase this to something more than a ton 

 per day. Each bushel of fruit will produce from 4 to 5 pounds 

 of jelly, fruit ripening late in the season being more productive 

 than other varieties. Crab-apples produce the finest jelly, sour 

 crabbed natural fruit makes the best-looking article, and a mixture 

 of all varieties gives most satisfactory results as to flavor and gen- 

 eral quality. 



Saving of the apple-seeds. As the pomace is shovelled from the 

 finished cheese it is again ground under a toothed cylinder, and 

 thence drops into large troughs th rough a succession of which a 

 considerable stream of water is flowing. Here it is occasionally 

 agitated by raking from the lower to the upper end of the trough, 

 as the current carries it downward, and the apple-seeds becoming 

 disengaged drop to the bottom into still water while the pulp 

 floats away upon the stream. A succession of troughs serves to 

 remove nearly all the seeds. 



The value of the apple-seeds thus saved is sufficient to pay the 

 daily wages of all the hands employed in the establishment. 



The apples are measured in the wagon-box, one-and-a-half 

 cubic feet being accounted a bushel. 



The establishment is owned by George B. Bloomer, of Xew 

 York, who is also the inventor of the defecator, evaporator, and 

 much of the other machinery in use. It was erected late in the 

 season of 1880, and manfactured that year about 45 tons of jelly, 

 besides considerable cider exchanged to the farmers for apples, 

 and some boiled cider. 



The price paid for apples in 1880, when the crop was super- 

 abundant, was 6 to 8 cents per bushel ; in 1881, 15 cents. 



Such institutions are important to the farmer in that they use 

 much fruit, not otherwise valuable and very perishable. Fruit so 

 crabbed and gnarled as to have no market value, and even frozen 

 apples, if delivered while yet solid, can be used. Such apples 

 are placed in the water while frozen, the water draws the frost 

 sufficiently to allow of their being grated, and passing through 



