The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1873-09-25
for the farmer.
VALUE OF SWEET APPLES.
How 70 Make melasses and Apple Butter.

MIR. EDIToR:-Being familiar with the cata-
logues from number of the most approved nur-
series in this State and several from the east,
have been surprised to find so small a number of
kinds OF sweet apples cultivated. And IN the
report on fruits, and fruit culture to the State
Board of Agriculture, l find only about aver
age of two different kinds of sweet apples recom-
meDded, to each writer who composed the report.
High as yalne the Judgment OF these worthy
amateurs, IN general respect, yet, as their re-
port and recommendation of fruits came 50 tx
tepsively before the people of the State, / think
1t pity there was not better and more exten-
sive selection of sweet apples recommended.
All the surplus apples on farm, OF those de-
signed for stocks should be sweet. l have not
seen any account of the ANALYSIS of sweet and
sour apples, for showing how much more nutri-
tion there is in the former; but experience goes
to prove, to my satisfaction, that there is heavy
balance in favor of sweet apples. Horses, cattle
and hogs fatten faster with the same amount OF
grain, by a liberal and free of ripe sweet
apples than they do with sour; in short, apples
containing much acid, are injurious to horses
Every farmer ought to supply sufficiency of
sweet apples rpeuing for harvest in regular sue
cessiOD, through the summer, fall and winter,
for culinary purposes if more; and the
amount necessary for that purpose is far greater
when properly managed, than is commonly an
ticipated. A prudent, economical saving house.
wife, with few children TO assist her, can save
dollars worth of sweetening, and set better
IaDle w WORKING up the sweet appies lnto nlolS-
as they ripen through the summer. The
process is not difficult: the apples are washed,
sliced, (all imperfectiOn taken Out,) then boiled
in a little water; when done, throw them into a
hand press, which should be provided by the
husband; after the cider is pressed ont, IL is
boiled down to molasses in brass copper ket-
ties; hus heing ready at all times to make up
variety of sweet things out of peaches, apples,
pears, plums, raspberries, grapes and ounces.
The fall sweet apples should be made into
cider in the ordinary way by men, and then boil
ed down as above, aud mneh of this as is
wanted for the purpose will be ready for making
apple butter, for which, boil the apples in cider
till completely done, then pour in as much apple
mOlasses as will make it strong enough, boil
them together one hour. during which time it
has to be stirred. There is snch a variety of
ways in which sweet apples can be prepared to
adOrn a table and crafty the palate, that CAN
not too highly recommend them.
The winter sweet apples should be picked, and
put away by themselves, for culinary purposes
through the winter and spring; and if farmers
would supply their families with plenty of them,
they wOuld soon realize both an Improvement
and saving in their diet.
have upwards of fifty different kinds of sweet
apples, set OFT fol my own use, and would rather
add than diminish. | have them so arranged
in succession, as to have them throughout the
entire season of a general bearing year. all of
them will cook; those kinds that will not, ought
not to be grated.
According to my estimate of the value of sweet
apples, it appears to Inc that nurserymen shOnld
cultivate more of them, and if their value was
by farmers generally, there would
be more call for them.