Inevery by; MARKETING SER DEPARTMENT OF AGRIC 1 OTTAWA: CANAD. | — —~—— eee i ee —- sy 4 a Since this publication has been helpful over a long period of years the recipes have been reprinted with- out change. However, it will now be practical to reduce the amount of sugar used i.1 sweetening the fruit, This may be done successfully in most in- stances, For example, -- See page 8 APPLESAUCE sweetened with 1 ae of sugar for each apple is quite palatable unless very sour varieties are used, See page 9 RAKED APPLES are quite good if instead of filling the cored fruit merely sprinkle the top with sugar, BROW! BETTY .. 1/2 cup sugar can be used with good results. —, — APPLES EN CASSEROLE .. 3/4 cup of sugar does not affect the quality but re= tains a more definite apple flavour. ze See page 15 Bott ts ME “tae = apnea APPLE DUMPLINGS .. When sugar is reduced to 1/4 cup the dessert is tart but of good flavour. PUBLICATION 566 ISSUED AUGUST, 1942 HOUSEHOLD BULLETIN 14 REVISED DOMINION OF CANADA, DEPARTMENT OF AGRICULTURE : CANADIAN GROWN APPLES APPLE RECIPES MARKETING SERVICE Published by authority of the Hon. JAMES G. GARDINER, Minister of Agriculture Ottawa, Canada 50M—6009—8-42 APPLE CULTURE IN CANADA HE fruit industry has become one of the chief industries in Canada and the ea apple is by far the most important fruit grown, due no doubt to the fact that Canada produces the best flavoured, most highly coloured and longest keeping apples. The area in the Dominion over which the apple can be grown successfully, commercially, is very great, so great, that if it were all covered with — eincly bearing, there would be more than enough apples to supply the markers of the world. The commercial apple crop is estimated on the basis of all fresh and process- ed fruit moved to market. The five-year average (1936-1940) in bushels under this calculation is as follows: Nova Scotia, 5,481,000; British Columbia, 5,725,000; Onta- rio, 2,453,000; Quebec, 630,000; New Brunswick, 153,000. Nova Scotra.—The apple has been grown in Nova Scotia longer than in any other province in Canada with perhaps the exception of Quebec. It has been grown commercially for the last fifty or sixty years and the industry has now reached extensive proportions. The largest crop to date was produced in 1933 when 8,288,- 000 bushels were sold from the Annapolis Valley and adjacent valleys which make a district of about one hundred miles long and from six to eleven miles wide. Large quantities of the superior quality apples grown in this province are exported annually to the markets of Great Britain. New Brounswick.—The climate of New Brunswick is admirable suited to the cultivating of the hardier apple and as some of the apples of the most attractive appearance and the best quality are amang the hardier sorts this province is capa- ble of producing a very large quantity of the finest fruit. At present practically the whole production of apples is consumed within the province. Prince Epwarp Isuanp.—The culture of apples has not developed as rapidly on Prince Edward Island as the climate and soil justify. The apple succeeds well in the province and owing to the comparatively cool summer and autumn causing slow ripening, the fruit keeps as long or longer than in any other part of the Domin- ion. Apple trees have been grown on Prince Edward Island since about 1763 when the English first settled there. QuesEec.—There are records which show that as long ago 1663 apples were being produced in the province of Quebec. The capabilities of this province for the production of apples of the finest appearance and best quality are very great. It is here that the Fameuse apple is thought to have originated. In the Ottawa and St. Lawrence Valley, throughout the Eastern Townships and in other parts of the province there are many thousands of acres which will grow apples. Due to the large population in Quebec there are not at present sufficient apples grown within its boundaries to supply the local demand and large quantities are therefore imported each year. ‘The industry is, however, developing rapidly. Ontario.—This province is normally one of the largest producers of apples in the Dominion of Canada but the quantity now produced could be increased many times over without exhausting the land where the best apples can be grown successfully. The apples from Ontario are well and favourably known on the markets of Great Britain where large quantities are sold annually. Manirospa.—More attention has been paid to apple culture in this province than in either of the other Prairie Provinces. New varieties suitable to the climate have been developed and small quantities of these Manitoba-grown apples are now appearing on local markets. 88692 Apples, the Cheapest Medicine You can Buy SASKATCHEWAN.—Small apples or crab apples can be successfully grown in many places in the province of Saskatchewan and some apples of the very hardy Russian varieties have been matured. Atprerta.—The climate of Alberta varies much more north to south, some rts being very dry with but little snow in winter, other parts having a great rain- all and snowfall. "The best results so far have been obrained in Southern Alberta where at the Experimental Station at Lethbridge good apples have been produced. British Cotumsp1a.—Apple growing in British Columbia was only begun in comparatively recent years but the development of commercial orcharding has been very rapid, the greatest planting having occured during the period from 1909 to 1914. The climate of British Columbia is varied within shord distances, both wet and dry growing seasons being found. The most noted district is that of the Okanagan Valley where some of the finest orchards in the province and in the Do- minion are to be found. The boxed apples from this province are found in season on all the important markets in Great Britain from which the demand created by high quality is rapidly increasing. THE FRUIT, VEGETABLES AND HONEY ACT The Fruits Marks Act, making compulsory the grading of apples, was passed in 1901. Since that time the Act has been frequently changed by repeal and amend- ment until The Fruit, Vegetables and Honey Act was passed in 1935, combining The Fruit and Honey Act with The Root Vegetables Act. This, with further revision, is at present in force. GRADES Apples packed in barrels, hampers, or baskets are graded:— ‘‘No. 1 Grade’ includes handpicked, mature, well-formed apples of good colour for the variety, practically free from disease or injury, and properly packed. This grade is packed to 144- or 44-inch size range, and above the minimum for the variety. “Domestic Grade’ includes apples of fair colour for the variety, free from insect injury and disease, and fairly free from other injury. Size requirements are similar to ‘‘No. 1 Grade.”’ Apples packed in boxes or crates are graded :— “Eatra Fancy,’ which includes uniform, large, well-coloured apples practically free from imperfection, and well packed. These are usually wrapped. “Fancy” apples are uniform, well coloured and well packed, practically free from imperfection, need not be so well coloured as “Extra Fancy,” are usually wrapped. “Grade C”’ includes uniform, properly packed apples, free from serious damage, and of average size and fair colour, not usually wrapped. Apples of lower grade are used for apple juice, cider and vinegar. 9 qanaee apples are also graded ‘“‘Fancy Quality,” “Choice Quality” and Standard uality. An Apple a Day Keeps the Doctor Away spss seeossnnsinnnienneosionns mesnhoenennseee emer eseeeersnnnere sensi omen Lee FOOD VALUE OF APPLES Science has at last supplied the reason why the apple has been esteemed through the ages—the reason for the ancient couplet, “An apple a day keeps the doctor away.” The apple along with other fruit was long classed as a flavour food. Now they are valued for vitamin and mineral content. The average composition is given:— Per cent Per cent WOU. 55..5),fadeegs 84.6 Carbohydrates...... 13 5 eee Fa! 0.4 i Pe aE 0.3 Minerals... io sea 0.3 Vitamins A, B. C and G. The body uses sugar in the form of glucose. The process of conversion to this form requires times. Apples contain sugar in an easily convertible form and for this reason are of high value. One large apple provides 100 calories. Apples contain calcium, phosphorus and iron as well as other minerals in the form of acid. These enter into bone construction, stimulate nerves, purify the blood and prevent acidosis. Vitamins A—is essential to growth and raises body resistance to disease. B—is essential to growth, stimulates appetite and promotes good digestion. C—prevents the nutritional disease called scurvy, assists in tooth’ development and prevents tooth decay. The framework and skin give bulk which aids in elimination. Water is supplied in its purest form. The apple has recently given marvellous results in treatment of infantile intes- tinal disease. Raw apple pulp or apple powder is isued in the milk formulae. The curative factors are not limited to children. Success has also been shown in treat- ment of such conditions as ulcerative colitus in adults. Apple powder is being extensively used as in this form it may be stored the year round and is of uniform and known potency. Apple juice is a delicious appetizer. BUY CANADIAN APPLES Apples are our cheapest fruit. They are in season throughout the year. Buy the largest container that can be conveniently used. This means economy. Buy an original, closed package. Store in a dry, cool, well-ventilated place. BUY BY GRADE “Extra Fancy” and “Fancy” are used for dessert purposes. “No. 1” is a godd general purpose quality. “Domestic” and ‘‘C” are good grades for cooking or general purpose. Canned apples, apple sauce, and evaporated apples are graded under The Meat and Canned Foods Act, “Fancy Quality,” “Choice Quality” and ‘Standard Quality.” Apple vary in flavour and texture. The firm, tart apples are best for cooking, but care must be taken to buy each variety at its proper season. 5 Variety — Best season for use Yellow Transparent Late July and August. SOME LEADING VARIETIES Size, By 8 a August-Sept......... 2% ee eee Late Aug.-Sept.......| 24 Maiden’s Blush......... PRPUEMICUs 6 fos kee ee 2 PAORRIGOE oo cieleitias oso SepeeO0’. 5 .0..5..... 244 WOR EWIVGEE a acc oss Sept.-Oct............ 2% Gravenstein..............|Late Sept.-Nov....... 2 Wealtny., ¢ oc..c%i% C0 a es ae Saint Lawrence..........|Sept.-Oct............ 2 MIMIIN 54h .0° k desio' aa OR ee 2 Jn as i Late Sept.-Dec.......]| 1% PMI orks tan uk. 2, .}ate-Sept.-Nov...... 2 McIntosh.............../Oct.-Dec. or later..... 2 ee write oe SR. eM Pees 002. ce.) Be OSES ae ae Se. 2 ee 214 Yellow Newtown. .......|/Feb.-May........... 2 MUONS Portes olds. Nov.-March......... 214 ot. Nov.-March......... 7 OS ee POG PMR. if ds bass; 2 Golden Russet.......... Det. oie Shightly seid... ....¢ 5 sears Very slightly acid......... Mild acid, 6.030: eee Mild aromatic. ........0 Very mild acid, aromatic. . Slightly acid: ... 54.5 cess 02 06Ga 66 66 © © Cele. Wild. 6 iccross esa eee Midly gweet..'s 5. scenes Slightly acid: ..i<