Apple Juice
The other day I wrote something about the necessity for using specifi- cally cider apples and perry pears in the making of good cider and perry. A few days later a member of a Worcestershire farmers' organisation showed me over a brand new factory, created by the energy of one of the group, set up to deal with the smaller, less perfect, product of the apple orchards, that has been almost useless.- By a new process such apples can be made to supply an unfermented juice that retains the flavour of the fruit and is virtually free from alcohol. It is labelled with the name of its place of origin, the Teme Valley. The most philosophic view of the thoughtful farmers of that productive district is that there should be no such thing as a surplus in fruit or vegetables. Surpluses, so called, are merely temporary, and can, therefore, be overcome by right methods of preservation, drying, freezing, canning, processing or extraction of essences. In some cases the canners are actually, becoming the authority to decide which variety of a particular berry the farmer shalt grow.
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