THE APPLE.
THE CHEMISTRY OF THE APPLE TREE.
Written specially for "The Kansas Apple," By Prof. E. H. S. BAILEY, Chemist at the Kansas State University.
In the cultivation of the apple tree, which, like most plants, gets its nourishment from two sources, the soil and the atmosphere, these must be first considered. From the soil come the mineral ingredients, those that are given back to the soil when the plant is burned, and from the atmosphere come the ingredients of no less importance in the growth of the tree, but which mostly disappear as invisible gases upon combustion. Upon the character of this soil, and upon the climate, a general term that may be said to cover the conditions of the atmosphere, depend the success of the horticulturist. In addition to this, insect pests are liable to constantly menace the crop.
In the making of soils, a process that is constantly going on, the most important agents are water, air, frost, sunshine, and the action of living organisms. By this combined action, the mountain, with its rich store of mineral matter, is disintegrated, its constituents are partly dissolved in the water and partly carried mechanically to the plains below; the air is distributed through the soil; seeds are dropped; the living animal forms begin to multiply; the soil is enriched, and gradually it begins to be in a condition suitable to bear the simpler forms of vegetable life, which in turn decaying, add to the richness of the soil.
Furthermore, the mechanical condition of the soil has much to do with the successful growth of the plant. If the soil is extremely fine, it is liable to become so compact that the rootlets cannot easily penetrate it, when it is of such a composition as to bake readily in the sun; if very coarse, like gravel, there is not a sufficient capacity to retain moisture. It should, however, be porous enough to allow the air to penetrate it, for upon the aeration of the soil depends much of its fertility. We loosen the soil about the roots of plants to allow the air to penetrate and give an opportunity for the chemical changes constantly undergoing in the soil. Then, too, the work of the earthworms in loosening the soil, and thus adding to its porosity, should not be overlooked. In this soil workshop, too, live and labor certain minute organisms that make it their business to enrich the soil by helping the rootlets to assimilate the nitrogen of the air.
Since the soil is composed mostly of ingredients that come from the decomposition of rocks, it follows that is must be of very complex composition. Fortunately, however, there are only a few of the ingredients of the soil that are of interest to the agriculturist, as only a few of the elements, as they are called, go to make up the plant structure, or at least only a few are essential ingredients of the plant. Nitrogen, though very abundant in the air, is not abundant in the soil. In fact, the soil has to depend largely on the nitrogen compounds that are washed out of the atmosphere in small quantities by the rain. Another source of nitrogen is the action of certain bacteria, that make little sacs on the rootlets and, living on the juices of the plants, fix the nitrogen of the air, and thus fertilize the soil; especially on plants of the leguminous family, as peas, beans, and clover.
Silicon, which with oxygen makes ordinary sand, is essential to the growth of plants and is everywhere found in abundance. Sulphur, united with oxygen and the metals to form sulphates, is generally abundant enough. The same may be said of chlorine, which, united with sodium or potassium, is always present in our prairie soils. Phosphorus, as it occurs in the phosphates, is one of the most essential ingredients of a fertile soil. Calcium and magnesium are found in combination as carbonates and sulphates, and, though essential, are usually abundant, especially where limestone rocks underlie the soil and outcrop in so many places. Potassium is found united with chlorine or sulphuric acid. It is one of the elements that is most liable to be exhausted from the soil by a succession of crops. Sodium exists almost everywhere. It is one of the elements of common salt, and, though much like potassium, cannot take the place of the latter in plant nurture. Iron is abundant and at the same time necessary in small quantities. The elements above mentioned, together with oxygen, are to be found in the ashes of plants. Besides, there are two elements that come largely from the atmosphere, namely carbon and hydrogen, which, united with oxygen, make up the bulk of the plant. Thus, wood is a substance containing carbon, hydrogen, and oxygen, with small quantities of nitrogen and mineral salts. The mineral salts represent about one per cent. of air-dried wood.
Having considered in a general way the constituents of the plant, and having noticed the source of each of these constituents, it may be of interest to look at the composition of the soil as revealed by chemical analysis. "A" is the analysis of a soil from Finney county, as made in the laboratory of the Kansas State University, by the author. "B" is a soil from Wyandotte county, as reported in the report of the Kansas State Board of Agriculture for 1874. "C" is a prairie soil from Dakota, as reported by Prof. E. Richards, of the department of agriculture.
Silica 50.6 lbs. Phosphoric acid 21.4 " Sulphuric acid 14.3 " Chlorine 1.3 " Carbonic-acid gas 94.9 " Iron oxide 6.1 " Lime 138.6 lbs. Magnesia 23.7 " Soda 21.3 " Potash 27.1 " ----------- Total 399.3 lbs.
In some cases it happens that there is a sufficient quantity of an ingredient in the soil, but it is not in a sufficiently _soluble_ form to be available. It will be noticed that in the analyses quoted above the amount of the necessary constituents of the soil to plant growth is not in any case large. The nitrogen may be present in the volatile and organic matter, and upon the proportion of this complex organic matter very often depends to a great extent the fertility of the soil.
Some experiments made at one of the agricultural experiment stations upon the effect of "apple stock," that is, young trees raised for nursery purposes, on the soil, showed that in eleven tons of such stock the following quantities of ingredients were removed from the soil:
Silica 50.6 lbs.
Phosphoric acid 21.4 "
Sulphuric acid 14.3 "
Chlorine 1.3 "
Carbonic-acid gas 94.9 "
Iron oxide 6.1 "
Lime 138.6 lbs.
Magnesia 23.7 "
Soda 21.3 "
Potash 27.1 "
-----------
Total 399.3 lbs.
This is no inconsiderable quantity of material to be removed by a single crop.
Professor Goessmann, in discussing the ash of fruits, gives the following analysis of the ash of the Baldwin apple; this would represent the mineral matter taken from the soil by the fruit: Potash, 63.54 per cent.; soda, 1.71; lime, 7.28; magnesia, 5.52, and phosphoric acid, 20.87. Comparing this with the ash of other fruits, it is seen that the amount of potash required is larger than in the case of other fruits except plums and peaches, and the amount of phosphoric acid is high, but not as high as in the case of some berries. The application is obvious; in order to successfully raise apples there must be an abundance of potash and of phosphoric acid in the soil, and these ingredients must be in an available form.
If we compare the apple and the pear by an analysis for fertilizing constituents, or such constituents as are usually introduced into deficient soil by means of fertilizers, we have the following table: 1000 parts of the fruit contain, in the case of each,
H2O N Ash K2O Na2O CaO MgO P2O5 SO3 SiO2
Apple 831 0.6 2.2 0.8 0.6 0.1 0.2 0.3 0.1 0.1
Pear 831 0.6 3.3 1.8 0.3 0.3 0.2 0.5 0.2 0.1
When we study the composition of the apple, to determine the "proximate principles," as they are called, it is noticed that we have the constituents mentioned in the discussion of the elements contained in the fruit combined to form various substances; thus:
Apples. Pears. Cherries. Peaches.
Water 82.04 83.95 75.73 84.99
Sugar 6.83 7.00 13.11 1.58
Free acid .85 .07 .35 .61
Albuminous substances .45 .26 .90 .46
Pectous substances .47 3.28 2.29 6.31
Soluble 14.96 10.90 17.25 9.39
Free acid in fruits is not neutralized by sugar, but it is well known that an abundance of sugar will cover up the sour taste of a fruit. The constituents above noted are mostly found in the expressed juice of the fruit, and give it its characteristic flavor. Without the sugar in these juices it would not be possible to make any alcoholic beverages from them. In the process of fermentation, in the case of apple juice, we have first the change of the sugar to alcohol and carbonic-acid gas, which imparts to cider its characteristic taste and tang. Afterwards, the alcoholic solution, in the presence of the organic matter, is subjected to what is called acetic fermentation; that is, the vinegar plant grows at the expense of the organic matter in the cider, and this beverage is converted into vinegar, containing acetic acid. It is a familiar fact that the change does not readily take place except when cider is exposed to the air, and this is shown to be true from a chemical standpoint, as the cider really is oxidized to make the vinegar; that is, it takes up oxygen from the air.
The greater the proportion of sugar, the greater the quantity of alcohol, the stronger the vinegar will be. Grapes contain more than twice as much sugar as apples; hence, a wine that is made from them is stronger in alcohol than a cider made from apples. Cherries, as will be seen by reference to the table above, contain a large amount of sugar; hence their use in making cherry brandy, which contains a large per cent. of alcohol. It should be said, however, that in order to make brandy the cherry juice must be distilled. In this respect the process is similar to that employed in making apple brandy.
After the juice has been extracted from the apples the pomace that remains is sometimes used as a fertilizer. This is valuable chiefly on account of the mineral salts contained in it. An analysis of the pomace shows that it contains: Water, 69.90 per cent.; ash, .71; albuminous substances, 1.58; fiber, 4.87; nitrogen, free extract, 21.24; fat, 1.71.
The acid of the apple is usually considered to be malic acid, but really there are several acids mixed together. It is a mild and agreeable vegetable acid, and its presence adds much to the flavor of the fruit. The pectous and albuminous substances are those that assist in the formation of fruit jellies. Some of these substances are liquid when hot, and gelatinize on cooling; by too long boiling they lose this property of gelatinizing; hence the precaution that is taken in the making of fruit jellies not to boil the juice too long.
The subject of the ripening of fruits like the apple has been extensively studied, as has also that of the subsequent decay. According to recent researches, early varieties of apples contain little starch when picked, and do not keep well. The season, soil, and age of the tree affect the composition of the fruit. It has been shown that sugar is sure to be formed from the starch in the process of ripening, after the fruit is taken from the tree, and during the winter the cane sugar is gradually, and finally almost entirely, changed to directly-reducing sugar. The maximum sugar content is reached earlier the earlier in the season the apple ripens. Late winter varieties reach this point as late as November. There is much starch in the latter when picked, which gradually changes to sugar on keeping. This process is analogous to the ripening of the banana. This fruit is picked while green, and from it is made by the natives of South America a flour which is a good farinaceous food, and readily answers the place of the starchy grains. We are familiar with the fact that as the fruit ripens it contains large quantities of sugar, and is edible uncooked, which fact is usually not true of starchy foods.
The subject of the decay of the apple has been discussed in a very interesting way in the _Popular Science Monthly_ for May, 1893, by Byron D. Halsted. Though chemical changes take place here, also, and the apple is finally resolved mostly into carbonic-acid gas, water, and mineral salts, yet these changes are brought about by the action of various fungi which find a soil favorable to their growth in the apple pulp.
Though apples are considered digestible and wholesome, their digestibility is much increased by cooking. This is especially true if some of the starch is not converted to sugar, for, as noted above, starch, to be readily assimilated in the system, should be cooked. There is probably no fruit that is so uniformly wholesome and so deservedly popular with all classes as the apple. The apple and pear were known in England before the conquest, and, indeed, probably before the Saxon invasion. They have been gradually "improved" from the wild crab-apple of Europe. It is stated on good authority that there is no country on the globe so well adapted to the growth of this fruit as the temperate regions of North America, and this seems to be demonstrated by the fact that the apples of the United States are superseding the native fruit in most of the civilized countries.
ANALYSES OF THE ASH OF THE APPLE.
Sap-wood. Heart-wood.
Potash 16.19 6.620
Soda 3.11 7.935
Chloride of sodium .42 .210
Sulphate of lime .05 .526
Phosphate of peroxide iron .80 .500
Phosphate of lime 17.50 5.210
Phosphate of magnesia .20 .190
Carbonic acid 29.10 34.275
Lime 18.63 35.019
Magnesia 8.40 6.900
Silica 1.65 .700
Organic matter 4.60 2.450
------ -------
Totals 100.65 100.535
ANALYSES OF APPLES.
One hundred pounds of average apples contain the following:
No. 1.
Fiber 3.2 lbs.
Gluten, fat, and wax .2 "
Casein .16 "
Albumen 1.4 "
Dextrine .7 "
Sugar 8.3 "
Malic acid .3 "
Water 82.66 "
Error .08 "
----------
100 lbs.
No. 2.
Nitrates 5 lbs.
Carbonates 10 "
Phosphate 1 "
Water 84 "
--------
100 lbs.
No. 3.
Water 85.0 lbs.
Sugar 7.6 "
Acid 1.0 "
Albuminous substances .22 "
Insoluble matter 1.83 "
Pectous Substances 3.88 "
Ash .47 "
----------
100 lbs.
WEIGHT OF APPLES.
Thirty-three hundred three-bushel barrels were weighed. The average net weight, barrel not included, was: Ben Davis, 134 pounds, or 44-2/3 pounds per bushel; Missouri Pippin, 136-2/3 pounds, or 45-5/9 pounds per bushel; Winesap, 144-3/4 pounds, or 48-1/4 pounds per bushel. Apples vary in weight in different seasons. Jonathans weighed in quantity three seasons give 134, 136 and 140 pounds per barrel, averaging 45-5/9 pounds per barrel. These weights are all net; they do not include the weight of the barrel.
TIME OF BLOOMING IN LEAVENWORTH COUNTY.
Observations taken through a period of eight years--1890 to 1897--show the Jonathan, Missouri Pippin, Winesap and Ben Davis in full bloom on April 25, 29, 30, 20, 22, 20, 22, 26.
SOME APPLE-PRODUCING STATES.
Quantity of apples grown in 1889 in states having more than Kansas, taken from the United States census of 1890:
1. Ohio 13,789,278 bus. 2. Michigan 13,154,626 " 3. Kentucky 10,679,389 " 4. Illinois 9,600,785 " 5. Indiana 8,784,038 " 6. Missouri 8,698,170 " 7. New York 8,493,846 " 8. Virginia 8,391,425 " 9. North Carolina 7,591,541 " 10. Pennsylvania 7,552,710 " 11. Tennessee 7,283,945 " 12. Iowa 5,040,352 " 13. West Virginia 4,439,978 " 14. Kansas 3,713,019 "
AMERICAN APPLES ABROAD.
Furnished by Walter Wellhouse, through courtesy of Simons, Shuttleworth & Co., Liverpool.
========================================================================= | Ports of Export. | Figures given represent barrels. Date. +-------+-------+-------+-------+-------+-------+-------+-------| | | | | | Phila-| | | New | | Mont- | Port- | Balti-| del- | Hali- | St. | York. |Boston.| real. | land. | more. | phia. | fax. | Johns. ---------+-------+-------+-------+-------+-------+-------+-------+-------=1897.= | | | | | | | | Aug. 7 | 201| | | | | | | " 14 | 232| | | | | | | " 21 | 829| | | | | | | " 28 | 986| 30| 592| | | | | Sept. 4 | 2,178| 653| 793| | | | | " 11 | 6,608| 897| 2,470| | | | | " 18 | 7,873| 908| 6,178| | | | | " 25 | 9,435| 1,622| 9,623| | | | 2,106| Oct. 2 | 10,448| 1,849| 9,306| | | | 7,000| " 9 | 16,233| 3,823| 8,279| | | | | " 16 | 18,193| 7,738| 8,285| | | | 3,218| " 23 | 24,930| 15,212| 8,450| | | | 9,146| " 30 | 24,237| 19,660| 16,806| | | | 5,410| Nov. 6 | 22,469| 19,237| 31,811| | | 390| 4,216| " 13 | 15,747| 16,201| 20,816| | | | | " 20 | 27,219| 9,526| 31,441| | | 363| 5,000| " 27 | 18,261| 8,152| 8,463| 9,431| | 1,045| 1,285| Dec. 4 | 15,649| 8,449| | 6,889| | 200| 5,610| " 11 | 11,231| 6,799| | 6,605| | | 718| " 18 | 5,706| 3,244| | 300| | | 330| " 25 | 6,588| 1,939| | 3,735| | | | =1898.= | | | | | | | | Jan. 1 | 4,349| 3,521| | 7,469| | | | " 8 | 8,749| 3,643| | 13,775| | | 7,000| " 15 | 11,158| 5,587| | 9,920| | | 8,500| " 22 | 8,265| 4,756| | 10,979| | | | " 29 | 10,979| 4,376| | 5,634| | 480| 952| Feb. 5 | 3,463| 3,997| | 7,950| | 200| 3,046| 1,012 " 12 | 6,689| 2,407| | 7,687| 55| | | 1,523 " 19 | 4,187| 5,060| | 6,005| | | 2,740| " 26 | 6,613| 2,293| | 4,704| | 350| 2,108| 1,500 Mar. 5 | 4,886| 677| | 6,832| | | | " 12 | 6,005| 2,375| | 4,963| | 230| 2,702| " 19 | 6,497| 1,048| | 6,294| | | | 135 " 26 | 7,730| 4,368| | 299| | | | Apr. 2 | 7,142| 2,921| | 4,296| | | | " 9 | 6,863| 2,163| | 2,077| | 685| 4,999| " 16 | 5,783| 293| | 1,258| | | | " 23 | 3,093| 379| | | | | 682| " 30 | 1,190| 519| | | | | 1,270| May 7 | 1,500| | | | | | | June 11 | 1,500| | | | | | | +-------+-------+-------+-------+-------+-------+-------+-------Totals |361,894|176,322|163,313|126,261| 55| 3,943| 78,038| 4,170 ---------+-------+-------+-------+-------+-------+-------+-------+-------
THE APPLE BUSINESS.
By J. G. THOMPSON, of Edwardsville, Kan.
Often the title of a book or essay gives little information as to what will follow, and under "The Apple Business" there are a variety of subjects, on any one of which an essay might be written. In this short paper I shall speak of our foreign markets. A Kansas apple in London is a long way from home. But it is there, and not at all disconcerted by its strange surroundings. What is our apple doing there? Was it imported as a curiosity? Is it there as evidence of some venture or speculation? Neither; it has passed the experimental stage and is on a perfectly legitimate errand. It has gone over for English gold and will send the same back to its Kansas home. Now comes the interesting part, which makes business of the transaction. If profitable, it means prosperity; and a wave of prosperity is what the whole country needs, and when the wave comes there will be a lot of folks who will want to make the inundation permanent. Apples, on arriving in London or Liverpool, are sold at auction on the docks, immediately on arrival, usually in twenty-barrel lots. Of each lot two barrels are opened, one is poured out on a table, and one has the head removed so that the faced end may be seen. This is called a "show," and in the account of sales the "shows" are charged for at the rate of one shilling each.
AMERICAN APPLES ABROAD.
European receivers of American apples, represented by Chas. Forster, 76-78 Park Place, N. Y. ================================================================= | Ports of Import. | | Figures given represent barrels. | Date. |----------------------------------------------| Total. |Liverpool.| London.|Glasgow.|Hamburg.|Various.| --------+----------+--------+--------+--------+--------+---------=1897.= | | | | | | Aug. 7 | 168 | | 33 | | | 201 " 14 | 185 | | 47 | | | 232 " 21 | 455 | | 374 | | | 829 " 28 | 1,113 | | 495 | | | 1,608 Sept. 4 | 3,044 | | 580 | | | 3,624 " 11 | 7,605 | | 2,370 | | | 9,975 " 18 | 10,933 | 70 | 3,813 | | 143 | 14,959 " 25 | 12,960 | 2,494 | 6,425 | 657 | 250 | 22,786 Oct. 2 | 13,286 | 7,774 | 5,167 | 1,804 | 572 | 28,603 " 9 | 16,325 | 11,252 | 6,499 | 3,747 | 512 | 28,335 " 16 | 20,530 | 5,461 | 7,473 | 3,648 | 322 | 37,434 " 23 | 29,381 | 13,047 | 8,709 | 6,391 | 210 | 57,738 " 30 | 26,641 | 16,055 | 14,619 | 8,432 | 366 | 66,113 Nov. 6 | 39,615 | 9,449 | 18,897 | 8,371 | 1,791 | 78,123 " 13 | 33,631 | 4,338 | 7,579 | 6,650 | 566 | 52,764 " 20 | 29,167 | 11,226 | 18,288 | 13,755 | 1,113 | 73,549 " 27 | 26,308 | 7,169 | 3,588 | 7,686 | 1,886 | 46,637 Dec. 4 | 18,091 | 8,724 | 3,154 | 6,597 | 231 | 36,797 " 11 | 14,050 | 2,469 | 4,766 | 3,829 | 239 | 25,353 " 18 | 4,613 | 2,794 | 211 | 1,475 | 487 | 9,580 " 25 | 7,468 | 2,733 | 1,106 | 616 | 339 | 12,262 =1898.= | | | | | | Jan. 1 | 11,949 | 2,196 | | 617 | 577 | 15,339 " 8 | 19,486 | 9,428 | 709 | 2,644 | 900 | 33,167 " 15 | 17,747 | 11,952 | 1,450 | 4,011 | 5 | 35,165 " 22 | 16,332 | 4,885 | | 1,316 | 567 | 23,100 " 29 | 11,974 | 5,174 | 1,539 | 3,601 | 142 | 22,430 Feb. 5 | 3,546 | 4,987 | 417 | | 718 | 19,668 " 12 | 12,584 | 3,709 | 1,101 | 673 | 294 | 18,361 " 19 | 12,320 | 5,160 | 521 | | 41 | 18,042 " 25 | 10,234 | 4,656 | 1,353 | 1,325 | | 17,568 Mar. 5 | 8,431 | 3,284 | 100 | 505 | 75 | 12,395 " 12 | 9,192 | 6,389 | 424 | 270 | | 16,275 " 19 | 8,671 | 5,026 | 117 | 160 | | 13,974 " 26 | 7,747 | 4,078 | 381 | | 191 | 12,397 April 2 | 9,788 | 4,187 | 271 | | 113 | 14,359 " 9 | 6,917 | 8,493 | 1,192 | | 185 | 16,787 " 16 | 5,049 | 2,091 | 60 | | 134 | 7,334 " 23 | 2,059 | 2,095 | | | | 4,154 " 30 | 543 | 2,436 | | | | 2,979 May 7 | 1,500 | | | | | 1,500 June 11 | 1,500 | | | | | 1,500 |----------+--------+--------+--------+--------+---------Totals | 490,138 |198,281 |123,828 | 88,780 | 12,969 | 913,996 -----------------------------------------------------------------
I have just received the apple catalogue of Woodall & Co., of Liverpool, England, giving a list of sales made by them of 2451 barrels of American apples, from the 3d to the 10th of this month [December, 1897]. This catalogue gives the mark, brand or owner's name on barrel, the name of the variety, condition of fruit, and whether tight or loose in the barrel, the name of the vessel on which the fruit arrived, the point from which it was shipped, and the gross proceeds of the sales of these 2451 barrels--1047 were from Canada and 1404 from the United States. Last year I sold for export 1000 barrels of apples. The buyer told me it was very difficult to carry barreled apples across the water in good condition. And that, owing to the peculiar motion of the ship, apples which were tight when loaded would be loose and bruised on arrival at Liverpool. You may judge of the correctness of this statement when I tell you that, in the account of sales of 153 barrels, 142 are reported as loose and 11 tight. They are not all that bad, for further on 212 are reported as 171 tight and 41 loose. Apples when loose lose from $1 to $1.75 in value; a lot of 12--8 Winesap and 4 York Imperial, loose--were sold for 15s. 3d. or $3.80 per barrel; 43 Winesaps, loose, brought 14s. 9d. or $3.68. Newtown Pippins bring the highest price, ranging from $5 to $9 per barrel.
The apples are mostly from Canada and New York, the varieties being principally Newtown Pippin, Baldwin, Greening, and [Northern] Spy; still I find in the list such familiar names as Ben Davis, Genet, and Winesap. On inquiry, I find the freight from Kansas City to New York is 63-1/2 cents, and from New York across the water, seventy-five cents per barrel. A report of sales would read something like this: One barrel Ben Davis, $3.80; freight, $1.35; commission, 20 cents; net proceeds, $2.25. This is supposing they should reach the other side loose. If, owing to superior skill in packing, they should reach their destination tight, the net proceeds would be $3 or $3.25. The Liverpool quotation on western Ben Davis, December 11, is $4 to $5 for tight; $3.50 to $4.38 for loose. I speak of one firm only; many others are in the same line.
COMPARISON OF SEASONS, 1881 TO 1898. ======================================================================== | Ports of Export. | Figures represent barrels. |---------------------------------------------------------------Date. | New | | Mont- | Port- |Halifax|Phil-|Bal- |Anna-| York. | Boston. | real. | land. |and St.|adel-|ti- | pol-| | | | |Johns. |phia.|more.| is. --------+---------+---------+--------+-------+-------+-----+-----+------1880-81 | 599,200| 510,300| 145,276| 39,908| 24,250|9,872| | 1881-82 | 75,889| 65,093| 56,433| 6,497| 13,805| | |21,535 1882-83 | 169,570| 102,409| 64,390| 16,890| 18,542|3,900| |19,893 1883-84 | 53,048| 7,145| 7,445| 9,811| 3,758| 325| | 1884-85 | 256,314| 307,130| 84,487| 71,460| 41,207| | | 8,612 1885-86 | 466,203| 221,724| 68,716| 87,301| 37,982| 186| | 3,161 1886-87 | 175,595| 303,479| 106,713|100,569| 94,606| | |26,965 1887-88 | 275,696| 163,916| 93,058| 25,215| 32,652| | |17,884 1888-89 | 474,337| 382,199| 291,307|145,825| 94,691| 860| |18,190 1889-90 | 169,557| 132,589| 162,526|122,433| 53,627| | |37,030 1890-91 | 76,503| 23,123| 182,095| 80,365| 89,190| | | 1891-92 | 537,247| 339,964| 320,457|163,145| 87,379| 550| 72| 1892-93 | 218,037| 204,138| 429,243|235,395|116,725| | | 1893-94 | 29,396| 4,796| 56,255| 49,344| 35,058| | | 1894-95 | 221,398| 523,123| 273,353|155,878|264,410| | | 1895-96{| 230,705| 84,771| 128,027|141,955|165,797| | | {|[A]13,610| |[A]1,861| | | | | 1896-97 | 570,327|1,015,029| 700,274|221,350|409,733|3,133| | 1897-98 | 361,894| 176,322| 163,313|126,261| 82,208|3,943| 55|
Additionally in 1891-92, 1,337 barrels were exported from Newport News, and 215 from Norfolk.
---------------------------------------------------------------------------| Ports of Import. | Figures represent barrels. Date. |------------------------------------------------------------|Liverpool.| London. | Glasgow.|Hamburg.| Various.| Total. --------------+----------+---------+---------+--------+---------+----------1880-81 | 839,444 | 177,936 | 216,391 | | 95,036 | 1,328,806 1881-82 | 133,784 | 46,147 | 59,266 | | 55 | 239,252 1882-83 | 253,432 | 46,975 | 81,269 | | 13,318 | 395,594 1883-84 | 46,661 | 4,843 | 29,685 | | 343 | 81,532 1884-85 | 491,898 | 123,081 | 137,631 | | 16,590 | 769,210 1885-86 | 537,695 | 147,102 | 176,445 | | 24,031 | 885,273 1886-87 | 468,553 | 187,840 | 138,756 | | 12,775 | 807,924 1887-88 | 346,557 | 104,072 | 139,517 | | 18,275 | 608,421 1888-89 | 790,502 | 279,374 | 272,068 | | 64,465 | 1,407,409 1889-90 | 418,850 | 128,248 | 116,449 | | 14,115 | 677,762 1890-91 | 252,548 | 116,705 | 80,772 | | 1,260 | 451,285 1891-92 | 917,535 | 224,356 | 282,553 | | 25,892 | 1,450,336 1892-93 | 798,291 | 174,405 | 220,790 | | 10,052 | 1,203,538 1893-94 | 101,205 | 32,581 | 38,524 | | 2,530 | 174,841 1894-95 | 853,198 | 388,535 | 173,312 | | 23,110 | 1,438,155 1895-96 {| 410,596 | 196,184 | 127,942 | | 16,533 | 751,255 {|[A]11,342 |[A]2,458 |[A]1,771 | | | [A]15,471 1896-97 |1,581,560 | 716,771 | 411,575 | 117,105| 92,835 | 2,919,846 1897-98 | 490,138 | 198,281 | 123,828 | 88,780| 12,969 | 913,996 ---------------------------------------------------------------------------
[A] Boxes.
During the week ending December 11, 1897, there were exported from the United States to Europe 25,447 barrels of apples; of these, Liverpool got 3335, London, 2580, Glasgow, 3567, Hamburg, 5264; equaling 14,756. The total export to Europe this year from the United States, up to December 11, is 586,906 barrels bringing this country over 1-1/2 million dollars. Last year we had a much larger crop, and up to this date had exported 2,087,573 barrels. Owing to the liability of getting loose in the barrel some shippers use boxes. We packed, last fall, 1000 boxes of Willow Twig and Ben Davis; these were packed in pear boxes, each apple wrapped in paper; the boxes (filled) would weigh about forty pounds. The apples are placed in layers six long by four wide and four layers deep, ninety-six apples to the box, putting the finest apples on top. The covers are put on with a lever press that presses on the ends of the boards and springs both the bottom and top of the box; the extra size in the middle is protected by cleats on the ends. The sides are of thicker boards and do not spring. If the apples should shrink in size, as apples do, the spring in the box will take up the slack. In loading on the car or ship, the boxes are placed on their edges. One thousand boxes make a good car-load, weighing about 40,000 pounds. A barrel will make about 4-1/2 boxes. These cases of selected apples are expected to sell readily for eight shillings (or $2) per box, and packed in this careful manner should go through in perfect condition. If they bring satisfactory prices, I predict that next year more than one Kansas orchard will be packing apples for foreign export.
A SHORT ACCOUNT OF THE WELLHOUSE ORCHARDS.
In 1876 Mr. F. Wellhouse planted, at Glenwood, Leavenworth county, Kansas, 117 acres of apple trees, as follows: 60 acres of Ben Davis, 32 of Missouri Pippin, and 25 of Winesap. This orchard yielded, in 1880, 1594 bushels of apples, which sold for $1.50 per barrel, or $797; and in 1881 it yielded 3887 bushels, which sold for $4 per barrel, or $5184.
In 1878 he planted, near Gardner, Miami county, 160 acres, as follows: 80 acres of Ben Davis, 40 of Missouri Pippin, 30 of Winesap, and 8 of Cooper's Early and 8 of Maiden's Blush. These two orchards, of 277 acres combined, yielded, in 1882, 12,037 bushels, which sold for $2.48 per barrel, or $9,950.
In 1879 he planted, at Fairmount, Leavenworth county, 160 acres, as follows: 80 acres of Ben Davis, 40 of Jonathan, 30 of Winesap, and 8 of Cooper's Early and 8 of Maiden's Blush.
These three orchards, of 437 acres combined, yielded as follows:
1883, 12,388 bushels, sold at $3.00 per barrel. 1884, 11,726 " " 2.04 " 1885, 15,373 " " 2.00 " 1886, 34,909 " " 1.45 " 1887, 33,790 " " 2.11 " 1888, 20,054 " " 1.81 " 1889, 11,952 " " 2.49 " 1890, 79,170 " " 3.00 " 1891, 63,698 " " 1.75 " 1892, 978 bushels. 1893, 900 " 1894, 47,374 " sold at $2.50 per barrel. 1895, 59,138 " 1896, 784 " 1897, 3,758 " 1898, 3,639 " not sold yet.
In 1889 he planted, near Wakarusa, Osage county, 800 acres, as follows: 300 acres of Ben Davis, 200 of Missouri Pippin, 160 of Jonathan, 75 of York Imperial, and 65 of Gano. In 1895 this orchard yielded 3470 bushels.
In 1894 he planted, near Tonganoxie, Leavenworth county, 300 acres, as follows: 100 acres of Ben Davis, 100 of Gano, 33 of Jonathan, 33 of York Imperial, and 34 of Missouri Pippin.
In 1895 he sold nearly 21,780 bushels, put in cold storage 9000 bushels, and sent to dryer 26,600 bushels, making a total for 1895 of 57,380 bushels.
In 1896 he set out, near Summit, Leavenworth county, 140 acres, making a total acreage of 620 acres of Ben Davis, 76 of Winesap, 409 of Missouri Pippin, 190 of Jonathan, 150 of York Imperial, 160 of Gano, 16 of Maiden's Blush, and 16 of Cooper's Early.
During this time he sold thousands of bushels of "culls" that are not counted in this statement, excepting in 1895. These culls sold, per bushel, as follows: 1883, at 30 cents; 1884, at 15 cents; 1885, at 20 cents; 1886, at 13 cents; 1887, at 27 cents; 1888, at 14 cents; 1889, at 18 cents; 1890, at 20 cents; 1891, at 15 cents; 1894, at 20 cents.
For profit, Mr. Wellhouse puts the Jonathan first, Ben Davis second, Missouri Pippin third, and Winesap fourth. He says Cooper's Early does not pay him.
REVISED LIST OF APPLES
Recommended for Kansas by the votes of the members of the State Horticultural Society, at its annual meeting, December, 1896:
_List of Winter Varieties._
Ben Davis 44 votes. Winesap 42 " Jonathan 41 " Missouri Pippin 40 " Gano 30 " York Imperial 18 " Genet 12 " Smith's Cider 8 " Maiden's Blush 5 " Grimes's Golden 3 " Willow Twig 3 " Huntsman 2 votes. Mammoth Black Twig 2 " Early Harvest 2 " Gilpin 1 " Red Winter Pearmain 1 " Salome 1 " Rome Beauty 1 " Ortley 1 " Wagener 1 " White Pippin 1 "
_Summer and Fall Varieties._
Early Harvest 19 votes. Red June 13 " Maiden's Blush 12 " Chenango 6 " Yellow Transparent 5 " Cooper's Early White 5 " Duchess of Oldenburg 4 " Red Astrachan 4 votes. Golden Sweet 2 " Keswick Codlin 2 " American Summer Pearmain 2 " Wealthy 2 " Orange Pippin 2 " Summer Swaar 1 "
_Fall._
Maiden's Blush 20 votes. Grimes Golden Pippin 13 " Rambo 10 " Jonathan 10 " Pennsylvania Red Streak 3 " Cooper's Early White 3 votes. Lowell 3 " Fameuse 3 " Fall Wine 2 " Jefferis 2 " Hay's Wine 1 vote. Summer Rambo 1 " Munster 1 " Fall Pippin 1 " Northern Spy 1 " Rome Beauty 1 vote. Hubbardston's Nonsuch 1 " Huntsman's Favorite 1 " Sweet Russet 1 "
_List for Family Orchard._
Jonathan 25 votes. Winesap 24 " Maiden's Blush 22 " Early Harvest 21 " Red June 15 " Missouri Pippin 13 " Grimes's Golden Pippin 13 " Ben Davis 12 " Rawle's Genet 12 " York Imperial 11 " Rambo 10 " Chenango Strawberry 8 " Cooper's Early White 8 " Yellow Transparent 7 " Jefferis 6 " Huntsman's Favorite 5 " Smith's Cider 4 " Wealthy 4 " Milam 3 " Rome Beauty 3 " Gano 3 " Red Winter Pearmain 2 " Willow Twig 2 " Fameuse 2 " Benoni 2 " Fink 2 " Duchess of Oldenburg 2 " Gilpin 1 vote. Golden Sweet 1 " Fall Pippin 1 " Newtown Pippin 1 " Sweet June 1 " Jersey Sweet 1 " Lansingburg 1 " Whitney No. 20 1 " Red Astrachan 1 " White Winter Pearmain 1 " American Summer Pearmain 1 " Minkler 1 " Yellow Bellflower 1 " Dominie 1 " Sweet Rambo 1 " Pennsylvania Red Streak 1 " Stark 1 " Lawver 1 " Lowell 1 " Fulton 1 " Roman Stem 1 " Red Winter Sweet 1 " Primate 1 " Klepsroth 1 " Garretson's Early 1 " Red Betigheimer 1 " Wagener 1 "