592 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



^ llnet) 



Weight 

 pared 

 aud 

 cored 



Weight 

 dried 



Length 

 of 'time 

 drying 



Percentage of 1 

 water evaporated J 



Weight 

 of dried 

 product 

 in each 

 bushel of 

 50 lb. 



Remarks upon 

 cipp6£ird.Qcc ciiid cli&rHctcr 

 of dried product 





Lb. Oz. 



Lb. Oz. 



Hrs. min. 





T V> 



i-iO. 



uz. 





Ben Davis . 





g 



0 



15 



] 



45 



72*2 



9 





Brown, corky ; subacid. 



Baxter. 



4 



2 



1 



0 



2 



43 



75.7 



10 



0 



Pinkish-white, tough ; subacid. 



Col vert , . 



3 



9 



0 



111 



1 



50 



79-8 



7 



3 



Yellow, brittle ; acid ; fair. 



Cross . 



3 



4 



0 



12 



2 



00 



76-6 



7 



8 



Brown, brittle ; mild subacid. 



Cinnamon . 



3 



» 



0 



lOi 



2 



30 



81 - 5 



g 



9 



Chocolate, brittle ; poor flavour. 



Canada Baldwin . 



2 



13 



0 



12| 



1 



38 



72*2 



7 



13 



Yellow, tough ; acid : good. 



Duke of Connaugt.t . 



3 



6 



0 



u 



1 



40 



79.(5 



g 



14 



White, tough ; insipid. 



Fameuse 



2 



14* 



0 



11 



1 



20 



76*3 





14 



Yellow, brittle ; rather insipid. 



Gideon . 



3 



9* 



0 



10 



2 



25 



82-6 



g 



4 



Brown, brittle ; insipid ; over- 























ripe. 



C olden Russet . 



' 2 



14 



0 



15 



1 



25 



67'4 



9 



g 



Brown, tough ; mild subacid. 



Greening, R. I. . 



3 



64 



0 



131 



1 



40 



75. 1 



$ 



7 



Brown, tough ; subacid : good. 



Hartshorn . 



3 



4A 



0 



12 



1 



45 



77"1 



7 



D 



Brown, brittle ; sweetish. 



Hurlbut 



3 



74 



0 



121 



1 



53 



77.4 



7 



13 



Yellow, tough : woody ; insipid. 



Hibernal 



3 



9 



0 





2 



15 



85*0 



5 



5 



Brown, tough ; sharp acid. 



Haas . 



a 







10 



] 



45 



79 6 



g 



4 



Brown, brittle ; good flavour. 



King . 



4 



14 



0 



144 





38 



77*8 



9 





Yellow, tough ; fine texture ; 





















good. 



Lawyer 



3 



2 



0 



12i 



1 



55 



75 0 



7 



13 



White, tough ; mild acid : over- 



Lomrfield . 



2 



12 



0 





1 



32 



78*4 



5 





ripe. 



Brown, brittle ; sweet ; insipid. 



Late Winter 



3 



12 



0 



11 



2 



5 



81-ti 



g 



14 



Maliuda 



3 



4? 



0 



131 



1 



45 



74. 2 







Yellow, tough ; sweet ; insipid. 



Mo. Pippin . 



3 



H 



0 



13* 



1 



35 



72*7 



8 



_ 



White, tonsil ; subacid : good. 



Melonen 



3 



01 



0 



H 



1 



55 



81*1 



5 



15 



Yellow, tough ; insipid; over- 























ripe. 



McMaTian . 



4 



2 



0 



13 



2 



15 



80"8 



g 



2 



White, brittle ; subacid. 



Northern Spy 



4 



1 



0 



J 5i 



2 



50 



7(H 



9 



j [ 



Yellow, tough ; good flavour. 



North Star . 



3 



Hi 



0 



*4 







S49 



5 





Brown, tough ; sharp acid. 



Pewaukee . 



3 



ni 



Q 



m 



2 



30 



77.3 





7 



Yellow, tough ; acid. 



Pewaukee (6 lb.) 



4 



5 



0 





2 



40 



78-9 



7 



9 





Plumb's Cider . 



3 



K»4 



0 



10* 



2 



45 



82*0 



g 



9 



Yellow, tough ; acid. 



Patten's Greening 



3 



7 



1 



o" 



1 



35 



70 - 9 



16 



0 



Yellow, tough ; insipid. 



Princess Louise . 



2 



15 



0 



10 



1 



35 



78 - 7 



g 



4 



Yellow, tough ; subacid ; over- 



Ribston Pippin . 



3 



H 



0 



144 



2 



4 



73"8 



9 



I 



ripe. 



Yellow, rather brittle ; subacid ; 



















good. 



Romua 



3 



H 



0 



12 



2 



5 



78*7 



7 



8 



White, tough ; acid ; pleasant. 



Rawle's Janet 



2 



10 



0 



12 



1 



30 



71*4 



7 



8 



White, brittle ; brisk subacid. 



Scarlet Pippin . 



3 



5 



0 



104 



2 



34 



80-1 



G 



9 



Spitzenberg 



3 



6 



0 



13 



1 



40 



75-9 



8 



2 



Brown, tough ; flavourless. 



Scott's Winter . 



2 



11 



0 



84 







802 



5 



5 



Yellow, brittle ; sharp acid. 



Snyder . 



2 



10* 



0 



8* 



i' 



50 



80-0 



5 



5 



Brown, brittle; subacid. 



Sops in Wine 





2" 



0 



10" 



1 



20 



80-0 



6 



4 



Yellowish-white ; brittle ; in- 





















sipid. 



Swayzie Pomme Gi isc 



. 3 



0 



0 



13 



1 



28 



72-9 



8 



2 



Yellow, tough ; good flavour. 



Simbirsk, No. 4 . 



3 



*j 



0 



94 



2 



0 



81-9 





15 



Chocolate, brittle ; fair flavour; 























over-ripe. 



St. Lawrence 



3 



1 



0 



104 



1 



35 



78-5 



6 



9 



Yellow, tough ; good flavour ; 























over-ripe. 



Sharpe's Russet . 



3 



1 



0 



12 



1 



40 



75-5 





8 



White, tough ; brisk acid. 



Twenty Ounce . 



4 



3 



o 



15 



2 



20 



77-6 



9 



G 



Yellow, tough ; mild subacid. 



Winter Bough 



4 



2i 



0 



11 



2 



20 



83-4 



6 



14 



Brown, brittle ; subacid ; poor. 



Watterson, No. :> 



. 3 



2" 



0 



13* 



1 



35 



73-0 



8 





White, tough ; acid ; good. 



Walbridge . 



3 



81 



0 



% 



1 



37 



77-6 



7 



3 



White, tough ; sharp acid. 



Wealthy 



2 



isf 



0 





2 



26 



H4-6 



4 



8 



Yellow, tough ; brisk acid. 



Packing the Dried Fruit. — The fruit should not be packed for twenty-four 

 hours after drying. It is then packed in paper-lined boxes holding 25, 50, or 

 75 pounds. A 50-pound box is 24 inches long, 12 inches deep, and 12 inches 

 wide. Evaporated Apples are packed in the same manner as the raw article : 

 that is to say, the head is " faced." To do this nail on the cover and take off 

 the bottom, line it with paper, upon which a layer of rings is regularly placed, 

 with each ring overlapping the others. After " facing " one or two layers the 

 box is filled and the bottom replaced; the box is then properly branded, and it is 

 ready for the market. 



In the October 1904 number of the " Agricultural Gazette of New 

 South Wales " there appeared some practical notes on the preserving of 

 fruit for domestic use, notable among which is the following : — 



