. Better fruit. Fruit-culture. It Lights Itself Paste for Labelingâ"Palo Alto" Paste Powder. added to cold water, instantly makes a beautiful, smooth, â white paste. Ready for imme- diate use at a cost of ten cents a gallon. No labor. No muss. No spoiled paste. Paste Specialists Robinson Chemical Worki 349-351 Eighth Stre«t San Francisco, California KINGMAN & HEARTY, inc. E. W. J. HEARTY, President Commission Merchants Box Apples a Specialty 20 Faneuil Hall Market (North Side) BOSTON, MASSACHUSETTS WE MAKE A SPECIALTY OF Catalogs* Booklets and Circulars FOR Nurserymen, Fruit Gro
. Better fruit. Fruit-culture. It Lights Itself Paste for Labelingâ"Palo Alto" Paste Powder. added to cold water, instantly makes a beautiful, smooth, â white paste. Ready for imme- diate use at a cost of ten cents a gallon. No labor. No muss. No spoiled paste. Paste Specialists Robinson Chemical Worki 349-351 Eighth Stre«t San Francisco, California KINGMAN & HEARTY, inc. E. W. J. HEARTY, President Commission Merchants Box Apples a Specialty 20 Faneuil Hall Market (North Side) BOSTON, MASSACHUSETTS WE MAKE A SPECIALTY OF Catalogs* Booklets and Circulars FOR Nurserymen, Fruit Growers, Manufacturers and Selling Agents CWrite us for specifications and information. Oualityand Service AND COMPANy Fine Printing Portland. Orefion endeavor to produce 1,000 gallons on a (â (iiiiiiuTcial scale and give the new product a thorough market test by making it accessible through retailers in a limited lield. The interest of apple growers in the product arises from the fact that the new apple cider syrup promises to give them a commercial outlet for vast quantities of windfall and other apples for which they hither- to could lind no market either in per- ishiibU' raw cider or in vinegar. Cider production, it seems, comes largely at one season of the year, during which the market is more or less flooded with this perishable product. The bulk and perishability of the raw cider, more- over, the cider makers state, often make it unprofitable for them to ship the raw cidei' of one district long distances to a non-apple-growing region. The mar- ket for cider, therefore, has been largely restricted in many cases to localities near the area of production. No method of sterilizing ordinary cider has been found practicable, for the reason that boiling cider at once interferes with its deli(;itc flavor. With the cider mill able to make a palatable, long-keeping table syrup out of its apple juice, growers, it is be- lieved, will be able to use all excess juice for
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