Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-12-08
WHAT SHALL WE DO WITH OUR AP-
PI,ESt

bpNtiiiiSi ~ htSli Nblt III lllc spring.
WHAT SHALL WE DO WITH OUR AP-
Piles!
The Boston Courier under the above head.
says the land is full of apples and it has be-
come serious question with farmers what is to
be done with them? They can't be marketed
fourth part of them The markets are glut-
ted. Thousands of barrels can be bought at
the rate of dollar per barrel in the vicinity of
Boston.
After making a variety Of good suggestions
in regard to disposal, and coming to the con-
clusion that there will be large balance re-
manning, the Courio' says-and we commend it
to the attention of apple raisers everywhere-as
follows:
The cider-mil then remains as the only place
into which the residue of the crop can be profit
ably turned
In the course of popular changes in ideas,
production of cider has grately fallen off in
New England during the last quarter of GEN.
tury. The falling od has been hailed as sign
rSPPGss, SPPG 9%G ogt @fihiH ihaH Wife wRsGSS9Had REpq8
duct of harmless nature and a source of con-
siderable wealth, has measurably been abandon
ed, a foreign product, of Il harmful nature
which exhausts considerable wealth, has taken
its place. When there is less cider consumed
there is more whisky. This may not be an i'm
peratiye rule, but it is an invariable one. If
we would see the growing consumption of whis-
key checked, we must supply its place with good
cider, the pure juice Of the apple, a wholesome
beverage.
But in cider-making there is much to be
learned. Nay, there is almost everything to
learn. Cider making has never yet been con-
Quoted upon any fixed rules. Farmers have not
gone to work upon system, but have taken
WlnulaIlS' gharlea. sour, wormy' rotten apples
ana turned mem INTO tnelr cluer mlllS. ience
the aoomltaole i'quia that mas oeen produced
5l 3eii"i 'oN"l "r ghanloI''in "on grapes MI
way. thrown in belter.skelter. rs n cidrr-nres:
to produce good cider under similar circum-
stances. The cider-maker must learn lesson
a:i .:J" '"g vine lhHNcr' anG Wnen ne Woulu nave
bis ar,,los vi,h - Wow ~ tho, IIroJ;ct IJ Wa
should throw his refuse and wormy apples into
the compost heap. Cider can be produced that
VIII 3e i"r SUPERIOR ,, TO 'he SUN oIainariy SOFA
is made dl5Sast cxrlmsivcl, from tho M;nnir , bu,
from uncullcd fruit. There is a gentleman who
has been very successful in producing good ci-
aer VINO mas no ai'hcuity IN disposlng OF II at
Late ms -cr,iorono hos os lac, g. ,"or ts','S
duet oOo0 dozen on hand. When asked bv. n
customer who had enioycd the taste of his cider
-"where are your orchards which produce This
fine cider ?" he r,plied-"I have no orchards
| don't own a single apple.troc buv oll nv
fruit and Gull il over carefully. using only me
best and the entirely perfect apnles for nv ci-
der press" Let but This rule be odonted and
we shall have as tbe boa + of our orchard nro.
duets. cider that is cider. wr shall have bcv-
GRACE that will compctc with chomnarno for tho
public favor; we shall have increased permo.
nentlv. our sources of productive wealth.
0Tur LAVE Rpcroys or Cpxrp A. Arp,c,
'',0'' ''' -it
rlc'ure Oh ENplora'ioh' oy Nchard T. burtoh'
Captain in Her Majestys Indian Army, Fellow
and Gold Medalist of the ROYAL Geographical
Sociotv~ Harmon (. Rrotbors rrhiishars
TL;. ,l' e'1, rHD'.s''e''
Inns Is one oi ."e most interesting volumes eV-
er published being graphic in description of
country, scenery, the people, and their manners
and customs. and illustrated bv obout forty well-
ovoo,,o5 on,rn,;nna nnI ,'a', ~ ,r.;., 49,,
N''"''N '"s '''''e'' "'',' map VI Ai'''' anu