Drying Apples

In general quite a large ainonnt oí the fruit ui' the apple orchard falls off prematurèly from the effect of wiuds. and íi considerable quantity, usually of a better quality, is knocked off or rejeoted in the final gathering from the ■ tree of the winter apples. Where snob ■ can ba sold in green condition in nearby markets for immediate use, even at low prices, itwill cominonly o fouud the most profftable metbod of disposing of theni. Where 110 sncli market is near : enough at hand to be availablo. a verr oo:mtion method is to dry as m:my as I possible. lu this way niuch fruit which otberwise niigbt be lost eau, by iitilizing a portion of llie tinie of mutubers of the family. be nianufaclurt'd iïito a loiijj keeping product for whicll there is always a market. For work of this kind preparatious should be made beforeband, says a correspondent of tin; New Vork World. Apple p.uvis sliould be provided f"r exietiitiug tl, e busineps. and lie fruit shoujkl lie pand 111 sucli a mainier that it will be clean aud altractive in appearauce wiien it is dried. Nothing detracts more from the valtte of dried fruit in th eye.s of a purchaser thau to find the pieces badiy pared and withbitsof core sticking to them. In drying fruit, eitberof apples or peaches. it should be ripe and of good flavor. fo: drying will nut improve the quality of ïiainrally poor fruit. Apples not sifriuiently fair and well flavored for drying and too good for the pigs can be made into vinegar.