a very satisfactory yield, but it requires a considerable
amount of labor to do this.

As to labor costs per gallon, we have as yet no definite figures except
that one man can grind and press a minimum of eight to nine gallons an
hour. Two men can raise the output to at least thirteen gallons. At 25
cents per hour the cost per gallon on this basis varies between two and
four cents. As the apples are of little value, and the labor generally
"rainy day" labor, this seems to give an inexpensive product.

Our vinegars are as yet incomplete. The run of 1914 was very limited and
of necessity stored in a cold cellar. It now tests two per cent. acetic
acid, so is only half finished.

As to variety yields, the results of the work of two seasons compare
very closely and show generally that there is a variation from a minimum
of a scant two gallons up to more than a pint over three gallons from
forty pounds of each variety. The forty-pound quantity is taken as
representative of the bushel by measure. The varieties leading cider
production are--the Hibernal and Wealthy, which generally have given us
about three gallons per forty pounds, the Duchess and Patten running
slightly lower in cider yield. The Longfield, Lowland Raspberry,
Charlamoff and Whitney rank in a third group, according to our trials.
This does not mean, however, that those in the latter group are not
usable, as the Charlamoff and Whitney are among the highest in sugar
content. These figures are greatly modified if the apples have been in
storage or are over-ripe.

The chemical analyses of the ciders show that, in general, Minnesota
apples do not contain relatively high percentages of sugars. This varies
with the season and increases with maturity. The highest total sugar
content in ripe apples has been found in the Charlamoff at 9.25 per
cent., followed in order by Whitney, 9.08 per cent., Wealthy 8.81 per
cent., Duchess 8.60 per cent., Patten 8.21 per cent., Hibernal 7.85 per
cent., and Longfield at 7.17 per cent. The significance of these figures
is seen when the statement is made that it usually takes two per cent.
sugars to make one per cent. of acetic acid. With the majority of our
apples we must work carefully, or the vinegar will not meet the state
standard of four per cent. acetic acid. This is further substantiated by
the report of the State Dairy and Food Commission that the vinegar
samples sent to them rarely come up to the standard.

From the data