918 
difficulty of eradicating it when once it 
becomes established. But this might prove 
a desirable feature once a market was 
created for the fruit, as a plantation 
would be well nigh permanent and would 
require the minimum of attention. 
By itself the elderberry sauce is a 
little insipid but with a few drops of ap- 
ple vinegar added it is unsurpassed for 
pies and mixed with rhubarb makes 
splendid sauce. A mixture of apples and 
elderberries makes a good jelly. 
AS an ornamental shrub also the 
elderberry is worthy of a place. 
If we can succeed in making as great 
improvement in this fruit as has been 
made in the native wild grape in produc- 
ing the Concord, we will have a fruit 
equal to anything now on the list, but 
of course it will require a long period of 
painstaking experiment. On our grounds 
the clump that gets the wash water near 
the kitchen door produces much larger 
bunches and larger berries than those 
carefully cultivated in the garden. 
GRANVILLE LOWTHER 
ELEMENTS REMOVED BY VARIOUS CROPS. 
See Apple Orchard Cover Crops. 
Endive 
A. salad crop, grown for its blanched 
leaves about the same as head lettuce. 
In the Southern states, it does better as 
a fall than as a spring crop. 
“Sow the seeds thinly in drills, and 
when the plants are well established thin 
to 8 inches. Water and cultivate 
thoroughly in order that a good growth 
of leaves may be made. When the leaves 
are 6 to 8 inches in length draw them to- 
gether and tie them so the heart will 
blanch. The leaves should not be tied up 
while wet or decay will follow. The 
heads should be used as soon as blanched. 
For winter use sow the seeds rather late 
and remove the plants, with a ball of 
earth adhering to the roots, to a cellar 
or cold frame, and blanch during the 
winter as required for use. 
“Endive is used as a salad at times of 
the year when lettuce and similar crops 
are out of season.” 
EncitisH Watnut. See Walnut. 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
EUROPE AS Fruit Marker. See Market. 
EUROPEAN Grain APHIS ON APPLE. See 
Aphids. 
Evaporation of Apples 
The utilization of the poorer grades of 
fruit 1s frequently an important matter 
to the grower. That portion of a crop 
which is of too low grade to market in 
the ordinary way can often be made to 
pay a large part, at least, of the expense 
of maintaining the orchard if it is con- 
verted into some other form than that 
practiced with the better grades. In 
some of the apple growing districts the 
evaporating industry has kept pace with 
the planting of orchards and has become 
an important factor in the utilization of 
the fruit which is unfit or would prove 
unprofitable for marketing in the fresh 
state. In some of the older apple grow- 
ing sections, such as Western New York, 
the number of evaporators in use is very 
large, and for many years the industry 
has been well established. Its present 
state of development, however, has been 
a matter of gradual evolution. During 
its course methods have changed more or 
less, appliances have been perfected, and 
marked improvement in the construction 
of the evaporators themselves has been 
accomplished. 
Many evaporators are located in vil- 
lages, at railroad stations, and at other 
central points; a considerable number, 
however, are erected in close proximity to 
or in conjunction with apple orchards, 
owned and operated by the fruit growers 
themselves, each plant being intended on- 
ly for “working up” the fruit not other- 
wise marketed from a single orchard. The 
evaporators located in towns or villages 
are usually operated by men who make 
a business of evaporating fruit, and the 
apples handled in them are bought 
wherever they can be obtained to best 
advantage. These are generally of much 
larger capacity than the ones at the or- 
chards, and the type of construction and 
the character and number of conven- 
iences correspond. 
The average weight of ripe winter ap- 
ples of mixed varieties is about 50 pounds 
to the bushel. In evaporating them about 
