THE CANADIAN HORTICULTURIST. 



each a thousand bushels per hour, so that with one set of hands they 

 can work up ten thousand bushels per day. The yield is about three 

 gallons and a half to the' bushel of apples taking the average of the 

 season. Each press takes one hundred and ten bushels of apples to a 

 cheese, and about forty minutes is consumed in the pressing of each 

 cheese. During the past season they had used up about five hundred 

 thousand bushels of apples, all of which were of no value for any other 

 purpose, not being good enough for the evaporators. The apples had 

 cost them about fifteen cents per bushel, averaging to the grower this 

 year from ten to twelve and a lialf cents. 



This year the farmers got fifteen cents ])er l)ushel for apples that 

 were good enough to use in tlie evaporators, but this was a season of 

 great plenty and prices ruled low. Usually they get for such fruit 

 about twenty-five cents per bushel. 



The cider manufactured by this company is mostly clarified by 

 filtering through sand of a peculiar character, which is brought from 

 Massachusetts, and after being prepared for market will keep without 

 change the year round. It is retailed by them at two dollars per 

 barrel of thirty-two gallons, and sold at wholesale at one dollar and 

 twenty-five cents. 



After the cider has been pressed out, tlie ponjace is saturated with 

 water and left to ferment, and when this fermentation has reached the 

 pi'oper point it is again pressed, and the product made into vinegar. 



To what uses this cider is put after leaving the factory is matter 

 for conjecture. Doubtless much of it is used in the manufacture of 

 wines of various sorts, most prominent among which are the various 

 sparkling wines that are so much sought after in the American market. 

 Some of it is probably distilled and made into beverages of a more 

 potent character. 



If these metliods of using up inferior apples become general, it 

 would seem that the temptation to barrel apples of poor quality should 

 be much lessened, and we may liope to see only such as are strictly 

 sound and of first quality sent to market in the fresh state. It is 

 trying to the producer to sort his apples with the proper care, when 

 he knows that all that are not marketed in the barrel are of no money 

 value to him; but when he knows that there is a market for every 

 one, even the very poorest, and that unless his barreled fruit is put 

 up with the greatest care it will bring but a poor price, then he will 



