dliners to secure the heads and not trust to the use of nails
alone. Have some regard for the man who has to open these heads in
storage or the salesroom. Try a few yourself if you never have, and you
will use headliners for him who comes after if for no other reason.

Mr. Kellogg: How do you get rid of the waste apples that would rot in
the orchard?

Mr. Dunlap: We have a large vinegar plant, and we convert the cider into
vinegar and sell it as cider vinegar. We have sometimes shipped the
fresh product of the cider mill to factories, where it is made into
vinegar. Then there are evaporators for evaporating them. Take a certain
grade of apples not good to grind up into cider, and they evaporate this
grade of apples. Then there are canning factories that also take them.
The cider mill is a very good way to work up your culls and then sell as
vinegar.

A Member: What do these apple graders cost?

Mr. Dunlap: From $75.00 to $125.00. The price usually depends upon the
equipment.

A Member: Do you use clear cider for vinegar?

Mr. Dunlap: I use clear cider for making vinegar, and if it is too
strong to meet the requirements of the law we dilute it when we sell it.

A Member: I would like to ask if you have any difficulty in getting your
cider vinegar up to the requirements of the law?

Mr. Dunlap: We do not have any trouble about that, except that made from
summer apples. Any cider that will grade 18 or 24 with the saccharimeter
in the fall of the year, when it is made, will make good vinegar.

A Member: Do you pack all one-size of apples in a barrel?

Mr. Dunlap: No.

A Member: Do you use very nearly the same size apples in a barrel, or do
you put large ones at the top and bottom?

Mr. Dunlap: I have heard of growers doing that, but the only way to pack
a barrel honestly is to select your facers--the law permits that they
may have 20 per cent. advantage of the rest of the barrel. The rest of
the barrel ought to be graded uniformly throughout. I don't mean by that
they should all be apples of three or four inches diameter, but that
they run above a certain figure with a minimum of 2-1/4 or 2-1/2,
depending upon the variety you are packing. In running them over
graders, which sizes them, all over that size go over the apron and into
the barrel.

A Member: Do you face both ends of the barrel?

Mr. Dunlap: Yes, sir, we do. We do not undertake to select for the
bottom or tail of the barrel apples as to size or c