. Better fruit. Fruit-culture. Pasfr TO BETTER FRUIT September am as V7e ttizike !mK Labels with a purpos'. ^ijs;^ ^;^* PROPERLY AT^TliTlCALlY PtAKNED EXECUTED pea!iiig iricturesf that attract the and remain zu* a symbol of your /riiiti'quality lon^ aTtGi* it is eaten Send nr ramntor—ihoy /o//^/io J-fory ii tefi B III! ^ -^Htln ^^K' ,1,,^, , g^'" '" _ Main O/Fice aiMMCQ .LITHO., \ ISrnncKe'/'- ^c»a tile* Honolulu Good Food from Waste Apples By Frank B. McMillin, Mount Gilead, Ohio IN these days when the world faces an increasingly serious food short- age it is unwise to overlook
. Better fruit. Fruit-culture. Pasfr TO BETTER FRUIT September am as V7e ttizike !mK Labels with a purpos'. ^ijs;^ ^;^* PROPERLY AT^TliTlCALlY PtAKNED EXECUTED pea!iiig iricturesf that attract the and remain zu* a symbol of your /riiiti'quality lon^ aTtGi* it is eaten Send nr ramntor—ihoy /o//^/io J-fory ii tefi B III! ^ -^Htln ^^K' ,1,,^, , g^'" '" _ Main O/Fice aiMMCQ .LITHO., \ ISrnncKe'/'- ^c»a tile* Honolulu Good Food from Waste Apples By Frank B. McMillin, Mount Gilead, Ohio IN these days when the world faces an increasingly serious food short- age it is unwise to overlook any re- sources that will add good, nourishing food to the nation's depleted supply. Therefore it is surely in order to again call special attention to the importance of properh' utilizing that large propor- tion of the apple crop which grades below standard. In many states the percentage of cull or cider apples runs fully one-third of the total and it is frequently estimated that thousands of tons of such apples are wasted each year. In view of the fact that millions of the world's population are facing starvation, no one will deny that this loss, along with all other food waste, should be reduced to a minimum. An- other important consideration is the good profits that the utilizing of these apples affords the grower. While a portion of the larger culls may be evaporated to excellent ad- vantage, the most practical way of diverting this enormous waste into good food is by pressing. Practically all the valuable and nutritive elements of fruits are contained in the juice. The other parts consist largely of cellu- lar tissue and are of little value except to retain the juice, which in ripe apples runs as high as ninety per cent. There- fore a short cut to conserving the rich, life-sustaining elements possessed by even'the smallest of cull apples is by first grating and pressing, then work- ing up the juice. A modern hydraulic cider press will extract an average of a little ove
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