36 - BULLETIN 1416, U. 8. DEPARTMENT OF AGRICULTURE 
‘to 1,500,000 barrels February 1 to March 1. Withdrawals March 1 
to April 1 are about the same as during February. The late spring 
movement is necessarily moderate, because the stock is nearing 
exhaustion; but in recent years the April movement has often ex- 
ceeded a million barrels. The more extensive use of the oiled-paper 
wrap on boxed apples and shredded oil paper in barreled stock 
tends to prolong the active season into the summer months and until 
the new crop begins to enter the market in quantity. But as a 
rule, the June total movement of apples out of storage has not ex- 
ceeded 100,000 to 400,000 barrels. 
COMMERCIAL BY-PRODUCTS 
The year 1919 was not a great apple year but the census indicated 
that about 7,000,000 barrels of apples were used for manufactured 
products; that is, about half as many as were shipped in car lots as 
fresh fruit. About one-seventh of the fruit used for manufacture 
was dried, nearly one-seventh canned, and the rest made into cider, 
vinegar, jelly, and miscellaneous preparations. 
CIDER AND VINEGAR 
Production of cider and vinegar in the census year 1919 was valued 
at $25,000,000 compared with less than $8,000,000 in 1914. All but 
about 10 per cent was produced in the barreled-apple region. The 
cider and vinegar industry employed that season over 3,000 persons 
and used material and supplies worth over $15,000,000. More than 
half the production was in the four leading States—New York, 
Illinois, Pennsylvania, and Massachusetts—while Michigan, Vir- 
ginia, and Missouri ranked fifth, sixth, and seventh. Not all of the 
vinegar production is from apples and it is not possible to estimate 
closely, yet apparently 10,000,000 to 20,000,900 bushels of apples 
are required each season for cider and vinegar. These are taken 
mainly from that part of the general production not reckoned as 
commercial and mostly from the production of standard eastern 
main-crop varieties. : 
At present, far more eastern apples are used in the manufacture of 
cider and vinegar than for drying or for canning. Probably the 
development of the market for sweet cider has no more than begun. 
Through the use of preservatives, or by canning or condensing, it is 
becoming available throughout the year at prices below any similar 
product. Its hygienic, dietary, and beverage qualities seem to be 
eee more and more attention on the part of the consuming 
public. 
Little systematic effort has been made to increase the demand and 
but comparatively little has been done in the line of developing com- 
mercially a high-grade product from the varieties of apples producing 
especially rich, high-flavored juice, or to extend the active market 
season by cold storage, canning, concentration, or preserving. 
The problem of preserving cider is to obtain an unfermented pro- 
duct of good flavor and pleasing appearance. Commercially, the 
choice seems to be between pasteurization and the use of such pre- 
servatives as benzoate of soda. Neither cold storage nor concen- 
tration by heat or cold seems to have been proved a practical method 
as yet. With pasteurization the difficulty is to prevent subsequent 
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