The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-12-09
USES FOR
How a Big Crop of the American Sta
pie Is Disposed.

Boston Transcript.
Apples are used more generally now in
this country than any other fruit. and
science has discovered many new forms in
which they can be preserved for winter
food. Thousands of barrels are required TO
keep the canning factories busy, and they
are put up in gallon and two-gallon cans
with little or no sugar in them so that hey
can be employed for pies, buildings and
other desserts in winter Bakers make
more general use of these canned apples
than any other. Besides the thousands of
barrels of apples that are dried by the
farmers in the sun for home consumption.
there are dozens of factories in daily oper-
atior bleaching and cooperating apples for
home and export use. These evaporated
apples are in considerable demand in South
America, and we export immense quanti-
ties of them the year round. In this form
our apple exports nearly equal those
Evaporated apples will keep without cold
storage in almost any climate, and il is not
unusual to find American exaporated ap-
pies carried by soldiers and travellers in
tropical countries of Asia and South
Africa.
Science has decreed that there shall be
no waste TO the apple crop, and every part
of the fruit is utilized in some way. Not
even the core and skin are wasted. Dried
cores and skins of apples play quite an i'm
portant part in the economy OF our daily
life. Tn amount Of apples e~vaporated
depends largely upon the size of the crop.
When this is enormous the factories can
secure all the apples they need at small
prices, and they rum night and day TO stock
ahead for the season when the crop is
small. In 1896, when the crop was phenom-
enally large, the factories put up SO much
that 1T took two years and more to dispose
OF the surplus. At present there Is not a
very large surplus of stock ahead and the
factories will make the most of the present
large crop and run we'll through the fall
and winter.
When the crop is large and the factories
busy, the so-called apple waste Is enor-
nous, but this waste is not waste any
more. 1t is used In another form for hui
man food. In ordinary apple years this
waste of skin and cores amounts 10 500 or
600 carloads, and during years of abundant
yield it runs as high as 1900 and 1900 car
loads. All this waste now goes to the fac
tories which manufacture cheap %jellies.
There are upward of 10 of these factories
in this country. and they have an annual
capacity Of some 200, 000, 900 pounds. These
cheap jellies have as their foundation the
apple waste of the drying, canning and
evaporating factories and from a health
point of view their product is just as good
as the higher grade of jellies. There is as
much goodness in the skin and cores of APP
piles as i'm the rest of the fruit. This waste
of the apple factories Is simply subjected
to high pressure and the juice obtained
therefrom is used as the foundation for the
jellies.
In abundant apple years this apple juice
is used for a variety of ~jellies, blackberry,
strawberry, raspberry and pineapple. With
a little fiavoring added the jelly is ready
for market. Thus the jelly is essentially
apple jelly or jam. favored with fruit
syrups of different kinds. The jellies thus
obtained from the waste of the apple fac
tories are cheap in price, and at the same
time healthy. The only difference between
them and the more expensive brands is-in
the flavor. Those who cannot afford the
expensive ~luxuries are thus supplied with a
grade of wholesome jam and jelly that
probably satisfies the appetite without in
viting any risk or danger of indigestion.