320 The Canadian Horticulturist. 



upon the temperature employed. Considerable skill is required to obtain a 

 satisfactory article ; if the temperature of the evaporating chamber be not right 

 at the beginning of the process there is danger that the slices will become damp, 

 whereas a properly evaporated apple is dry and spongy. After withdrawal from 

 the evaporator, the apples are usually allowed to lie in a heap for several days, 

 to equalize the moisture that may be in different batches. They are then 

 packed in boxes usually containing 50 lbs. each. The cores and peelings of 

 the first grade of apples are not wasted. They and inferior apples that reach 

 the evaporating factory may be classed together, as they usually undergo the 

 same treatment, although worked up separately. According to the market, 

 these two materials are used as a source of cider, or are evaporated, and 

 shipped to jelly makers on this continent, or sent to Europe, where they are 

 used in the fabrication of certain grades of wines. Sometimes the apples are 

 quartered before being evaporated ; sometimes they are treated whole. 



Let us glance now at this process in its relation to the fruit grower. In 

 the first place an evaporating factory presents a means of rendering marketable 

 fruit which otherwise would be unsalable, and in the second place it gives 

 employment for several months of the year to a large number of hands, thus 

 giving an increased home market for fruit growers' products. These benefits 

 have been recognized by fruit growers in places where evaporating factories 

 exist, and the inhabitants of such localities have been willing to offer 

 inducements to companies to locate in their midst. 



If it be granted that an evaporating factory is of advantage to fruit growers, 

 the question arises : What is to be done in the fruit growing districts where no 

 such factories exist ? Can the individual fruit grower evaporate his own apples? 

 There are small machines made for this purpose and widely advertised. 

 Experience has shown, however, that they do not give as good results as they 

 should, and as are claimed for them, and there is difficulty in finding a market 

 for the small lots, and, of course, working on a small scale the expense of 

 manufacturing is greater than in a large factory. In the opinion of the writer, 

 evaporation on the large scale should be the object of those who would derive 

 benefits from the process, and he would suggest that the fruit growers of a 

 district combine, and agree to support a factory, as they do in the case of 

 cheese factories and creameries, and it is altogether likely that someone could 

 be found who would be willing to erect the not very expensive plant required 

 and conduct the manufacture. — Report of Montreal Horticultural Society, 1892. 



Thompson's Earlv is one of the most prolific of the red raspberries. It is 

 also early and of the best quality for table use. Its flavor is sweet and will com- 

 mand the highest price in the market. The vines will not ordinarily winter-kill 

 or rust, which enables it to make a strong, hardy growth. 



