268 The Canadian Horticulturist, 



One bushel of apples will make ten pounds of chop, which is now worth 

 four cents a pound. 



The waste is the skins, cores and trimmings from white fruit, which needs 

 no other preparation only to put it in the evaporator, dry it and pack it in sacks 

 or barrels ready for shipment. It is used for making jellies, and usually brings 

 about one-half cent more than the chop. Most of the chop is, I understand, 

 shipped to Europe and there manufactured into fine wines and sent back to this 

 country, and sold at from one to five dollars a bottle. The price is, therefore, 

 greatly influenced and governed by the grape crop in the old country. Many 

 thousands of tons are manufactured each year. Everything can be used, 

 nothing wasted. 



A delegate said : — " I think still more can be done than the gentleman says. 

 I evaporated some 1,400 pounds of fruit, which sold for ten cents per pound. 

 I made use of every part of the fruit, except the wormy part. Vinegar was made 

 of the waste. I sold some ten or twelve barrels at twenty cents per gallon, $9.60 

 per barrel of forty-eight gallons. 



" I picked out the choicest to ship and evaporated the culls and seconds, 

 which would have damaged the whole lot if shipped together. The vinegar 

 apples made nearly as much money as any. I netted $85, using a cider mill 

 that cost $15. We use a pear corer and sheer to prepare the apples for drying. 

 Wife and two little girls did the work, apples and wood being brought to the 

 house for them. 



" Some of the apples kept a year and a half, were as white and good as when 

 first put up. No trouble to keep them five years. We used about a tablespoon 

 of sulphur to a half bushel. When dry, we put the fruit right into flour barrels, 

 and headed it up tight. Some kept eighteen months, are as nice and fresh as 

 when first put up. They are better to cook than fresh fruit, as they don't re- 

 quire sugar, while fresh fruit does. 



" We pack them hot, right from the trays. If they stand open, the miller 

 will get into them. Turn them from the tray into the barrel, and keep them 

 perfectly close. Just as soon as a barrel is full I headed them up." 



— -J. B. Durand, before Missouri Hart. Soc. 



Bright Colors in Autumn Foliage. — Joseph Wharton long ago explained 

 that when sap ceases to flow in the fall, and the natural growth of the tree ceases? 

 oxidation in the leaves takes place. Under this oxidation the leaves change to 

 red, or, with a slight change of the condition, it might be yellow or brown. 

 This, however, is only the chemical explanation. Life, or as we would say, vital 

 power, has to bear a part. If a branch is entirely cut off from the main plant no 

 change of color occurs. On the other hand, if a branch is injured, though not 

 entirely cut of from the tree, a change of color takes place, even if it be mid- 

 summer. In other words, chemistry alone cannot account for the bright colors 

 of autumn foliage ; the mysterious power we call life has to work at the same 

 time. — Meehafis Monthly. 



