The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1892-08-20
Rvaporating Apples for Profit.

All fruit growers, and more especially
of the apple, know that much of their fruit
is unfit for market, being either wormy,
specked, scabby, knotty, or small Now,
all this fruit can be utilized by the evapor-
ator, and placed upon the market at re-
munerative prices. 1t is not necessary to
have a large establishment to accomplish
this result There are driers with their
capacities ranging from one to two bushels
of green apples per day up to thousands.
The work can be done just as well and
as cheaply on a ten bushel machine as in
any of the large factories, and my exper-
ience has been that they are the least ex-
pensive. Often it will pay to evaporate
the whole crop. have often realized
more for culls than for the shipping fruit
One hand can run a ten bushel drier,
with twenty five cents worth of fuel, and
make fifty pounds of white fruit per day,
which, at ten cents per pound, about the
average price, would net four dollars and
seventy FIVE cents, making nearly fifty cents
bushel, including the days work, and, at
this years prices, would be over seventy
cents, and if the waste is dried, almost a
dollar
Again, one important point thus gained
is culling out your shipping fruit, making
it grade fancy, and thereby obtain the high
est market price for it,
Market only the best, evaporate the rest.
Thus you would avoid the breaking down
the markets for the green fruit. This is
always done by inferior stock being run on
the market, and never by good choice fruit.
We can, at nearly all times, see apples
quoted ON the market at as cents to 81 %
per barrel. These represent loss to the
grower All of this kind should never go
on the market, but in the evaporator. The
world is your market for evapOrated fruit;
you have nearly four barrels of apples in a
fiftey pound box that can be shipped just as
safely to Alaska, China, or India as to st.
Louis, and you need be in no hurry to
market it. Next spring is as good as this
fall, and often better prices are obtained.
When properly packed, and with proper
storage, it can be kept for years as fresh
and sweet as when first prepared, except a
little loss in color, but even this may be
overcome by cold storage.
If prices are as low, when it was worth
only from four to six cents a pound, and
the waste and chop less than one cent, it
can safely be kept over until there is a
shortage like the present, when fifteen
cents can be obtained for the white fruit,
and four to five cents for chop and waste.
The chop is apples sliced just as they are
without any pairing or coring, and dried; in
this the small and knotty apples that can
not be pared are used The work is done
quite rapidly with machine made for the
purpose. Forty or fifty bushels can be
sliced in an hour by two hands,
One bushel of apples will make ten
pounds of chop, which is now worth four
cents pound.
The waste is the skins, cores, and trim
mings from white fruit, which needs no
other preparation only to put it in the
evaporator, dry it and pack it in sacks or
barrels ready for shipment. 1t is used for
making jellies, and usually brings about
one-half cent more than the chop. Most
of the chop is, | understand, shipped to
Europe and there manufactured into fine
wines and sent back to this country, and
sold at from one to five dollars bottle.
The price is, therefore, greatly influenced
and governed by the grape crop in the old
country. Many thousands OF tons are
manufactured each year Everything can
be used, nothing wasted
A delegate said Il think still more
can be done than the gentleman says. |
evaporated some l 400 pounds of fruit,
which sold for ten cents per pound. |
made use of every part of the fruit, except
the wOrmY part. Vinegar was made of
the waste. sold some tep or twelve bar
rels at twenty cents per gallon, $500 per
barrel Of forty-eight gallons,
Il picked out the choicest to ship and
evaporated the culls and seconds, which
would have damaged the whole lot if
shipped together The vinegar apples
made nearly as much money as any, |
netted gS5, using cider mill that cost
Sl5. We use pear coreF and slicer to
prepare the apples for drying, Wife and
two little girls did the work, apples and
wood being brought to the house for them.
"Some of the apples kept year and
half were as white and good as when first
put up. No trouble to keep them five
years, We used ahegt tablespoon of
sulphur to half bushel When dry, we
put the fruit right into -four barrels, and
headed it up tight Some kept eighteen
months are as nice and fresh as when first
put up, They are better to cook than
fresh fruit, as they don't require sugar,
while fresh fruit does.
"We pack them hot, right from the
trays. If they stand open, the miller will
get into them. Turn them frqm the tray
into the haFFel, aud keep them perfectly
close. Dust as soon as barrel was full,
headed them up.
How to Wash Trousers.
From the Boston Gazette