JUICES AND LIQUORS 



177 



Raspberry evaporating. 



One of the other important evaporated fruits is 

 the raspberry. Usually only the black varieties are 

 dried. There is not much demand for red ones, 

 and they are so tender as to require more careful 

 handling and give less dried stock per quart. For 

 evaporating, the berries are sometimes hand-picked 

 and are sometimes " batted." In the latter method 

 of harvesting, the picker carries a frame covered 

 with cloth and so arranged that the berries that 

 strike against it are caught at the bottom. The 

 vines are pulled in with a hook and are hit with 

 a bat, so that the berries fall into the box at the 

 bottom. The process of evaporation is much like 

 that for apples, except that no sulfur is needed, 

 and that, if a kiln is used, the floor is usually 



covered with muslin cloth. It requires about three 

 to four quarts (four to five pounds) of berries to 

 give one pound of dried berries. 



Literature. 



Bulletin No. 100, Cornell Experiment Station, 

 and Farmers' Bulletin No. 213, Department of 

 Agriculture, discuss different types of evaporators 

 in detail and describe the methods of raising and 

 evaporating raspberries (Pig. 256 is adapted from 

 the latter); Bulletins Nos. 226, 229 of the Cornell 

 Station give statistics and some discussion of apple- 

 evaporating in New York; Yearbook, United States 

 Department of Agriculture, 1898, p. 309; Farmers' 

 Bulletin No. 291, Evaporation of Apples, H. P. 

 Gould, from which Fig. 259 is taken. 



CHAPTER IX 



JUICES AND LIQUORS 



'ITH THE PERFECTING OP MECHANICAL METHODS, and the con- 

 sequent cost of installing apparatus, the manufacture of beverages 

 has practically ceased to be a home industry, although cider is still 

 sometimes made on the farm. The business of making juices and 

 liquors is still very closely associated with land culture, however, 

 inasmuch as the products are made from fresh and perishable 

 materials that cannot be transported great distances or kept for any length 

 of time. From being an incidental business, using only the cull or inferior 

 fruit, these industries have now developed to such an extent as to take the 

 entire product of whole farms, the crops being grown for the express pur- 

 pose of supplying the manufactories. It is probable that the making of fruit juices of many kinds will 

 very largely increase, affording a staple means of finding a market for large areas of crop produce. 

 The extent of this group of industries is already very large, as the following statistics indicate : 



United States Census Figures for 1900. 



Number establishments 



Capital 



Number salaried officials, clerks, etc. 



Salaries 



Cost of materials 



Value of products 



Pickles, preserves and sauces 



474 



$10,656,854 



1,845 



$1,652,051 



$12,422,432 



$21,507,046 



Vinegar and cider 



1,152 



$6,187,728 



456 



$391,541 



$3,272,565 



$6,454,524 



Figures for Vinegar and Cider. (From Statistical Abstract.) 



The total number of wine-making establishments in the United States in 1900 was 359, of which by 

 far the larger part (236) -rare small establishments owned by individuals rather than firms or incorpo- 



B12 



