STATE POMOLOGICAL SOCIETY. 51 



the Loudon markets, that eight j^ears before, five barrels would have 

 satisfied the markets iu Liverpool, but iu 1874 the demaud had reached 

 100 barrels. 



HOW GATHERED AND MARKETED. 



In Massachusetts it is done largely by hand. In our Maine bogs quite 

 largeh' with a cranberry rake to which a bay is attached. 



The hand pickers get about ten cents for every six quarts. The money 

 is paid when the berries are liauded in or a check is given, redeemed every 

 night or once a week. Lines four feet apart are stretched from ditch to 

 ditch to keep the pickers in place and to secure clean picking. The fruit is 

 put in bushel crates or stored on shelves crib style, the laj-ers twelve inches 

 deep. The fruit is hand sorted for market or sorted bj^ machinery. 



USES. 



Cranberries are used to make sauce which is largely served with 

 meats, especiallj^ poultry. It is also used as a filling for tarts, puddings, 

 cakes and pies. As the fruit is quite acid considerable sugar is required. 

 The berries are stewed fresh. So far as we know they are not exten- 

 sively canned, but sometimes preserved for winter use. 



ANALYSIS OF DARK RED CRANBERRIES FROM NEW JERSEY 



Given iu the United States Department of Agriculture, 1875, p. 149, is 

 as follows : 



Moisture 86.50 



Organic mattter 1.3. 25 



Inorganic 0.25 



100.00 

 ANALYSIS OF INORGANIC MATTER. 



Insoluble silica 0.874 



Soluble silica 2.563 



Lime 2.710 



Magnesia Trace 



Peroxide of iron 1.253 



Phosphoric acid 10.309 



Sulphuric acid 5.870 



Chlorine 1 .260 



Potassa 56.683 



Soda. 9.338 



99.860 



It will be noticed that the quantity of ash is verj- small, being only 

 one-quarter of one per cent. 



Of the ash nearly one-fifth is phosphoric acid and over one-half 

 potassa. 



We have not been able to find an analysis of the organic portion of 

 cranberries. The organic part is the most important, making up over 



