322 The Canadian Horticulturist. 



summer, just owing to the temperature. Good vinegar cannot be made from 

 poor watery cider. Sweet apples make the best. Unfortunately your city mar- 

 kets are full of poor stuff quickly cheaply made from whisky and water. A 

 little of the former mixed with a large quantity of the lattter produces acetic 

 acid very rapidly. This now greatly injures the market for pure cider vinegar. 

 A barrel of pure cider vinegar was offered on the market by a farmer. The 

 grocer after tasting the vinegar would not buy it, saying that he could not sell it, 

 as his customers wanted sharp vinegar (made out of whisky,) and consequently 

 no sale. Hence we do not see why every farmer who owns an orchard should 

 not only have for his own use the pure cider vinegar, but can sell to those less 

 fortunate in the ownership of an orchard. 



HOW TO HANDLE FRUIT PROFITABLY. 



Everywhere properly grown and prepared fruit is what gives a margin, 

 especially so in time of plenty. The disposition of the fruit is no less important 

 than either of the foregoing. Growers should, as much as practicable, avoid the 

 concentration of too much fruit at any one point. It should also be the aim of 

 every one to get all perishable fruit from the plant, vine or tree to the consumer 

 as quickly as circumstances will permit. My fruit is nearly all sold direct to 

 the consumer. Commission business for the grower is unprofitable, although it 

 cannot always be avoided. I am situated so that I can reach about a dozen 

 towns, the most remote not over fourteen miles, one a city and some of the 

 others large towns of great enterprize. A team will reach any of these points 

 and deliver fine fresh fruit direct to the consumer at a price not easily obtained 

 in any other way. 



In this way the fruit, if as before designated, will get a reputation which is 

 of itself a great seller. Could I not do this I would hire some person in each 

 town to whom I would ship as much truit as he could profitably handle, or I 

 would ship my fruit to different points and follow it up myself or send a good 

 man and sell to dealers, in this way creating a demand for it. One of our men 

 sent nearly all of the berries he received to points back in the coal regions, and 

 received more for them than he could at home, thereby lessening the glut at 

 home and maintaining a better price for those sold there. Avoid as much as 

 possible sending a large amount of fruit to market on Saturdays. Many growers 

 rush the fruit out for fear it will perish before it can be handled on Monday. 

 I prefer to let such fruit remain where it grew, as it holds better there than any- 

 where else, cold storage excepted. If some does perish I claim it financially 

 better than overstocking a Saturday's market and selling at a non-paying figure. 

 Some practice picking on the Sabbath in order to be in market first on Monday. 

 This I detest and will not practice. — C. Brixser, Dauphin County, Pa. 



