292 
March 4 
MAKING APPLE SAUCE. 
Of course this is not the proper sea¬ 
son to give it, but as you recently gave 
a formula for making apple butter per¬ 
haps our way will be interesting enough 
to keep till needed. The old way in all 
our region was to boil a barrel or more 
of sweet cider, commencing early in the 
morning, till reduced one half. A part 
was then dipped out to hold for “feed¬ 
ing” and apples pared and cut in small 
pieces were thrown in, a few at a time, 
so as not to stop the boiling. Stirring 
with a long-handled ell-shaped stirrer 
began at once, and never ceased for a 
THE RURAL 
dump in all the apples and begin stir¬ 
ring at once. It will foam and probably 
want to boil over. A teaspoon of butter 
or lard will check that and cause the 
foam to subside till the steam can get 
through, when the danger is over. Boil 
and stir steadily three hours, add the 
sugar, boil another hour, which usually 
suffices, but sometimes when very juicy 
apples have been used, a little longer 
will not hurt. Some like cinnamon spice, 
but most tastes prefer the sauce with¬ 
out any additions. It used to be sup¬ 
posed that only certain kinds of apples, 
like Smokehouse and others of the 
Vandevere type, would do, but we 
find that most sorts do very well. Falla- 
water, formerly much despised on ac- 
HOW THEY MAKE APPLE BUTTER. 
minute till the whole mass was reduced 
to a satisfactory condition, which was 
mostly around midnight. From lime to 
time apples and portions of boiled cider 
were added till the quantity set apart was 
all in. This boiling and stirring was kept 
up till the critical eye of an expert pro¬ 
nounced it “done.” The result was a 
sour, dark mass, tasting intensely of 
boiled cider and often of smoke. It 
would keep indefinitely, growing stronger 
and sourer with age, till I have known 
those with whom I lived to dig a hole 
and bury it. 
All this has changed. Now we take 
say 12 gallons of sweet cider, ?J/ 2 bushels 
of nice pared and cut apples, rejecting 
all bruises and knots, and 20 pounds 
sugar, brown preferred. Boil the cider 
one hour, skimming frequently. Then 
count of its mild flavor, makes delightful 
sauce, and if I were planting an or¬ 
chard again I would give it a large 
space. No apple sauce, so far as I know, 
is made by the old time formula. That 
made by the “new way” is so much in 
demand by our nearby markets that 
there is seldom enough to go round. I 
ought to say that a copper kettle hold¬ 
ing a barrel or more is mostly used and 
if not owned can always be found 
among our neighbors, and can be had 
either bycourtesy orfora trifling compen¬ 
sation. The picture shows a home scene 
which was captured by one of the opera¬ 
tors while taking a rest. Outdoor boil¬ 
ing is often preferred as evaporation is 
more rapid, air circulation better, and 
smoke easier to get rid of. 
Chester Co., Pa. wm. t. smedley 
NEW-YORKER 
NINETY CENTS OF THE DOLLAR. 
The It. N.-Y'. has urged its readerg to re¬ 
port the percentage of the consumer’s price 
realized by the grower, so I will take this 
occasion to give our methods of disposing of 
our fruit crop. This season the bulk of 
our apples were sold to a co-operative far¬ 
mers' elevator company in the corn belt of 
Illinois. We barreled the apples as they 
desired and loaded the car here. When it 
arrived at the elevator the patrons were 
notified by ’phone, and they came and took 
home the number of barrels previously or¬ 
dered at the exact price I received for them 
here, plus the freight at carload rates, 
which was 40 cents per barrel. We received 
.$4 per barrel for No. 1 and No. 2 packed 
together, and the consumer paid $4.40, 
which gives us about 91 per cent of the 
price paid by the consumer. Furthermore, 
the consumer has a guarantee on the inside 
and outside of every barrel, and is paying 
less for the fruit than an uncertain grade 
would cost him on the market. We have 
sold to these farmers for two years, both 
Fall and Winter fruit. They are well satis¬ 
fied, and so are we. By the way, the presi¬ 
dent of this farmers’ company informs me 
that several years ago 170 corn farmers or¬ 
ganized and bought one of the three ele¬ 
vators in the town, and in less than three 
years, without increasing their capital stock, 
they owned and had paid for all three ele¬ 
vators. This seems to be an example of 
successful co-operation. 
Our peaches, strawberries, raspberries 
and blackberries are sold at home. About 
one-half are sold to farmers and other con¬ 
sumers who get them direct from the patch 
or packing house, usually on orders given 
by ’phone several days before. Here is 
where the grower gets 100 per cent of the 
consumer's price. The remainder of the 
crop is handled by grocers on a 10 per cent 
basis. We are at the edge of a village, and 
the grocers' wagons come to the orchard or 
fruit patch several times daily during the 
season and deliver the fruit to their cus¬ 
tomers in the village, returning the empty 
crates and baskets the next day. All fruit 
is ours until it is sold, so the grocer takes 
no risk except from poor accounts. We take 
no considerable risk either, as we are where 
we can keep watch of the market and the 
grocer’s supply, and regulate the price ac¬ 
cordingly, or consign some fruit to relieve 
the market should there be a glut. As a 
matter of fact we are usually a week or 
more behind on orders for canning, and so 
are the grocers, but we try to take care of 
the retail trade in berries or small baskets 
of peaches at all times, so customers will 
not be disappointed. The consumer is satis¬ 
fied, for he is sure of a steady supply of 
fresh fruit delivered at his door at any 
time. The grocer is satisfied, for he can 
supply his customers at all times and thus 
hold or gain trade in other things, and he 
is not worried about buying, or having fruit 
spoil on his hands. We are satisfied, for we 
are getting 90 per cent of the consumer’s 
price, and the demand is growing faster 
than the supply though we are increasing 
our acreage yearly. 
Michigan. s. B. haktman. 
When you write advertisers mention Thh 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee 
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A 
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