358 THE APPLE 



near a cider mill where the material can be had for the hauling 

 should fail to make use of it. 



In ensiling apple pomace no special care is necessary. It is the 

 general practice simply to dump or shovel it into the silo, either on 

 top of corn silage or alone, according to circumstances. It should 

 be leveled off, and may be allowed to lie uncovered and unweighted 

 until wanted. A layer on top, about three inches deep, usually 

 spoils, and in doing so protects the remainder and keeps it in good 

 condition far into the spring. 



Marmalade. A better class of apples is required for marmalade 

 than for ordinary cider. It has been found advantageous to cook 

 the apples in cider rather than in water. It has also been found 

 more economical to cook the apples without previously paring and 

 coring them, the cooked product being run through a colander. In 

 this way the loss is not over 5 per cent of the weight of the fruit, 

 while the loss from paring and coring the apples averages about 

 25 per cent, to say nothing of the extra time spent in the operation. 



With apples at 30 cents a bushel, marmalade costs for mate- 

 rial less than 3 cents a pound of finished product, an average of 

 1 16 pounds being made from 80 pounds of sliced apples, 8 gallons 

 of fresh cider, and 35 pounds of sugar. 



Evaporation on a small scale. The following article by II. F. 

 Grinstead describes in a brief manner the evaporation of fruit on 

 a small scale : x 



Instead of the old method of sun drying, we use a portable evaporator. We 

 have been successful with all kinds of fruit. 



Our evaporator is constructed of wood except the bottom and firebox, which 

 are of sheet iron. The evaporator proper is three feet wide by five long, is two 

 feet high above the firebox or furnace, has a partition in the center with cleats 

 nailed on the sides to support the trays, there being ten of these, five fitting in 

 on either side of the partition. It has a rooflike cover and small holes for 

 ventilation both above and below the trays. We set it on top of the furnace, 

 the evaporation being accomplished by radiation from the sheet-iron surface. 

 No pipes are run through the evaporator, the draft from the furnace being 

 carried off by a few joints of common stovepipe on the outside. Two doors on 

 the side of the evaporator admit the trays, which are two inches deep and 

 constructed of wood, except the bottom, which is of half-inch-mesh galvanized 

 wire netting. During the process of drying, the trays are shifted in such a 

 way that the top tier is brought nearer the fire, the drying being finished in the 



1 Copyright by Doubleday, Fage & Company. 



