The times. [volume] (Washington [D.C.]) 1897-1901, 1900-10-24
A NEW APPLE NEEDED.
Dangerous Changes Effected in
Modest Maine Cider.

North Searsport, Me-. Sept. l.
Names apple crop varies from eight or
ten million bushels in good year to two
OF three million bushels in an off year.
Millions of dollars have been spent in
trying to induce the trees to give a uni
form yield every year, so that the fuc-
tuations from so cents barrel in good
years to 81 and 81 barrel in off y sr5
would no longer disturb the prosperity of
the community. but no one has made any
Roadway toward success.
For the past ten years most of the or
chardists have been trying. to develop
new varieties of fruit that will look we'll
and stand shipment to London and Liver
pool markets, where there is quick de-
nand for American apples at fancy
prices. The call is loudest for large,
snowy. high-colored apple that is hard
grained and able to stand deal of rough
knocking about without showing signs OF
bodily harm. These apples should be
good keepers and beautiful to look at, but
their eating and cooking qualities may
be of the worst without detracting from
their value, the English purchaser SEEM
ing to make his selection with his eyes
alone
Twenty years ago Peter Gideon, OF Min
neapolis, sent to Maine for scions and
seeds Of hardy apples. writing that he had
spent fortune and most of his life trying
to grow fruit in Minnesota. A bundle CT
scions from Bangor orchards and few
quarts of seeds. some of which were from
the native cherry crab were forwarded to
his address. Nothing was heard from him
for four or five years Then the newspa-
pers began to tell OF wonderful new and
hardy Seeding which Mr.. Gideon had pro-
duced from crab seed grown in Bangor.
According to the circulars this new apple.
which was named the Wealthy. would live
in climate where a willow would freeze
to death, and would continue to bear year
after year without a vacation in a century.
Later trials have verified many OF these
assertions. The Wealthy has driven the
apple growing belt fifty miles farther
north, all across the United States, and
has converted thousands of acres of worth
less stony land into productive orchards;
but as the fruit ripens early and decays in
few weeks, it is worthless for the mar
ket and no additional revenues were de-
rived from the discovery. though moro
cider was made than ever before, and the
Wealthy apple was roundly denounced in
hundreds of meetings as the greatest curse
that ever invaded temperance commune
ty. At present the Maine orchardist is
vexed with too many kinds of apples that
ripen and rot in September. and he is still
looking for a thrifty. ne-grained and
good-favored kind that will bear every
year and will keep until late In the spring.
The man who will discover such an apple
can earn a fortune and the lasting graft
tude of an expectant public.
Cider making begins with the first wind
falls early in September. The first press
ing from the apple pulp is drawn off into
barrels to be sold as sweet cider in the city
markets as long as 1t remains true to
name. the remainder to be left in barrels
with wire gauze over the bungholes, where
the air makes it over into hard cider. The
pomace is put into hogshead tubs and al
lowed to stand in water for week or ten
days unit it turns sour. 1t Is then put
through the press. and the resultant fluid
is made into cider vinegar. for which there
is always a good demand at fair prices.
Very little cider OF the first pressing
finds its way to the vinegar barrel. for
while family can buy vinegar or go with
out no one can contemplate the approach
of cold weather with cheerfulness unless he
has laid in large stock of hard cider. In
addition to the natural way of hardening
cider there are several approved methods
of intensifying and fastening the process.
The one most in vogue is to boil the cider
until 1t is reduced to one-half of its orig
inal bulk. large or smaller quantity OF
new rum or alcohol, the amount varying
according to the means and taste of the
maker. is then added to the boiled product
so it may keep" and the mixture is put
away In safe storage. When this kind of
hard cider contains enough alcohol 1t can
be used at any time and is warranted to
do good execution IL taken in sufficient
quantity.
The oldest, and all things considered.
the best way to make hard cider is to fill
barrel from the press and put it in a
cold outbuilding, where the frost OF win
ter will work in from the outside and
freeze all the contents except small core
of nearly pure alcohol in the centre of
the cask. When distinguished callers
come visiting or when cider is needed for
some great emergency bit is bored
through the cask and the shell of ice until
the middle Of the barrel is reached, when
the precious fluid is drawn forth. and
mixed with hot rum and is ready for use.
Men who are not familiar with this va
riety of cider will be wise il they partake
sparingly of it until they see how it
affects those who have become used to
the beverage. Sober and decent citizens
have become irresponsible maniacs after
taking three glasses Of the mixture, and
innocent young men have committed as
saults with intent to kill upon their dear
est relatives when they had passed an
evening in its company.
In the local vernacular plain hard cider
without any addition is called booze.
hard cider with rum or alcohol bears the
name of stone wall, and the liquid heart
of frozen barrel is honored by the title
of broad axe or split-your-head
Would Relieve His StOrics