MARKETING BARRELED APPLES a7 
fermentation. The use of any preservative is more or less objection- 
able as affecting the wholesomeness and quality of the product. 
One of the main difficulties with the commercial product is the 
lack of uniformly reliable quality. By blending various varieties of 
apples, progress has been made toward standard of quality. 
By the most éfficient methods of extraction, manufacturers have 
obtained as high as 41% gallons of juice to the bushel of fruit, com- 
pared with 3 gallons for the small farm equipments and about 4 
gallons for average commercial plants. The fruit is ground between 
cylinders and the juice extracted under hydraulic pressure. The 
resulting pomace is rather dry and keeps well. It is of considerable 
stock-feeding value and may be stored in silos. Vinegar manufacture 
is a staple industry which uses much of the very low-grade apple 
surplus. There are centers of the business in all of the great apple 
regions. Large wooden tanks used for storing cider and vinegar 
at the factory are shown in Figure 15. 
Fic. 15.—Storage tanks at a vinegar factory 
Some of the large midwestern orchards have cider and vinegar 
factories on the premises or at least a mill and press which render 
the cull apples into juice to be shipped to a vinegar factory for re- 
fining and ripening. 
CANNED AND DRIED APPLE OUTPUT 
The census of canned apple manufactures for 1921 showed an out- 
put equivalent to 2,239,428 cases of 24 No. 3 cans, compared with 
2,447,927 in 1919, and 1,514,939 in 1914. In 1921 New York re- 
ported.601,000 cases, or over one-fourth of the total; Washington, 
440,000; Maine, 302,000; Oregon, 280,000. The output of 1921 re- 
quired about 3,000,000 bushels of apples. 
The local evaporating or drying factory often pee an important 
market for stock not good enough for packing. ‘The equipment per- 
forms most of the work by machinery, conveying the fruit by a chain 
elevator to the machine for paring and coring, and thence through a 
