Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1904-09-24
TAKE TO OUR APPLES
ruRoPEANs LEARNING TO LIKE
AND USE OUR GOOD FRUIT.
The Demand Increases at the Rate
OF O Million Barrels a Year
French Make Wine OF
Them.

Since last fall nearly 1000 900 barrels
of apples, almost million more than
In the previous year, have been exported
from American ports. Most of them have
gone to Great Britain and other Euro
pean countries, where they have found a
ready market at good prices, says the
New York Sun.
The demand for the fruit still keeps I'D
any many thousands of barrels are being
shipped each week to the other side
Germany has taken to the American ap-
pie this season with especial kindness.
and Baldwins and Newtown pippins.
which are the favorite varieties with the
Germans, now are frequently found in
the small stores and on stands and ped
dlers' wagons In Berlin and other large
cities.
While these apples do not always
have the fine flavor of the fruit as we
know it, yet, owing to the great care
with which they have been packed, they
are a credit to the American grower,
both in appearance and taste The Amer
lean farmer is now studying the best
methods Of picking and packing fruit
for long distance shipment, and there is
every reason to expect that in short
time our apples will be sold in Europe in
practically as good condition as in the
home markets.
A curious feature OF the American ap-
pies invasion Of Europe has been the
large sale on the continent in the last
few months OF the evaporated product
for wine making purposes. The short
age Of the grape crop in France has led
to corresponding scarcity of wine and
the peasants and others of the poorer
classes, unable to buy the native wines,
have been forced to fall back on the dried
apple
From what are known In the apple
trade as chops, or apples cut up and
dried, the peasants make a cheap drink
which Is said to have satisfying prop
critics and to furnish a very fair substi-
tute for wine pressed from the grape. A
New York exporter who has sampled this
beverage says OF It:
IT'S a sort of apple champagne or beer,
and it S not bad, either. The natives make
1t by putting the dried apples into bar
rel or tub OF water, adding a quantity
of yeast and letting the mixture stand
for week or so.
by that time it's good and sharp and
ready for drinking It's to the French
man about what cider Is to our Amer
lean farmers. and they smack their lips
over II just as II 1t was the real thing"
Several hundred carloads of dried ap-
pies have been sent to France for this
use since last fall, and fresh shipments
are going forward every week. The fruit
costs about two and one-halt cents a
pound In New York, and the freight to
the other side Is only one-quarter cent
more, so that the Frenchman who wants
a cheap substitute for the native wine
gets It.
The Germans, aleo make an inexpen-
sive wine from dried apples; but the
practice Ia not 30 general with them
az with the French, and the exports Of
American dried apples to Germany are
therefore more limited A good many
hundreds Of tons Of dried apple cores and
skins have been sold in German markets
this year for use az basis for certain
jams and jeiltes.
The great bulk OF all apples shipped
abroad, both OF fresh fruit and evapo-
rated, comes from New York state
Wayne county, in the western end, sup
plies most of the dried apples made in
this country, there being no fewer than
1000 evaporators at work there every
fall. The same county also furnishes a
large share OF the best fresh fruit mar
keted at home or abroad.