47 



to be handled in most countries just as we ordinarily handle our entire 

 crop of cider apples in this country. The fruit lies in heaps on the 

 earth, quite regardless of unclean conditions, and is then ground with- 

 out regard to uniformity of ripeness or blending for quality. 



The following discussion relates to observations made on the main 

 cider crop. The practice of different countries varies much on some 

 points and will be noticed separately so far as there is ground for so 

 doing. 



Considerable importance is attached to observing the maturity of the 

 fruit. The French especially argue that both the sugar content and 

 the quality of the product are affected thereby. The first will doubt- 

 less be readily admitted by all, and the second in part, but further 

 investigation is needed before all that is claimed can be admitted. 

 While the fruit should certainly be mature that is, it should have 

 reached the perfection of its growth it should not be allowed to ripen 

 and fall from the tree, as this will lead to very irregular ripening and 

 yield at no time a satisfactory amount of evenly ripened fruit in proper 

 condition for grinding. 



The French lay great stress upon gathering and ripening in bulk, as 

 they claim in this manner to secure the most perfect development of 

 the delicate aroma which is such a marked characteristic of the best 

 Normandy varieties. Their method is generally to dislodge the fruit 

 by shaking and by the use of poles at about the stage of maturity which 

 in America we recognize as right for gathering and barreling. In 

 many places this fruit is left in huge piles under the trees until late 

 in the season, though this is not considered the best practice. The 

 better method, which seems to be quite well observed by larger 

 growers, and especially by those concerns which manufacture large 

 quantities of cider, is to bring the fruit quite promptly into the 

 lofts over the cider mills. This was the only house-storage method 

 observed in France. 



It is well to explain here that the small cider apples grown in France 

 bear shaking and beating off far better than would the large apples in 

 our country, and further, the orchards are almost invariably set in 

 heavy sod, which is an advantage in this method of harvesting. 

 Their apples are often very firm at maturity, and some of them have 

 a tough texture which resists rough handling well. It was surprising 

 to see how little inclined the fruit is to decay from the effect of bruises 

 and other slight injuries. 



The storage lofts in France were ordinarily fitted with bins or par- 

 titions for the separation of apples of various qualities, so that they 

 could be properly blended in grinding. Here were seen great struc- 

 tures 100 feet long or more and 30 or 40 feet wide piled with apples 

 to a depth of 4 to 6 feet, and such a loft in late November filled with 

 this ripening fruit is pervaded by an aroma sometimes quite oppres 



