CIDER IN FRANCE.

Waikato Times, Volume XXVIII, Issue 2290, 15 March 1887, Page 2

CIDER IN FRANCE.

The apple crop is a very important one for the whole Northwest of France, and this yefir it has turned out very short—some authorities say from 50 to 75 percent, less than last year's crop, which however, was far above the average. In consequence cider apples, which last year sold for one franc the hectolitre (about 2J bushels), are selling , now for treble the price, or 3 frs. In 1884 the apple crop was also short, and there was much cider made here out of dried apples as out of fresh ones, mostly imported from America. Le Mans, in the department of the Sartbe, used to be the principal market for dried apples, but since American dried apples were imported the industry has lost most of its former importance, as our cider manufacturers prefer the American article.

There are only a few hundred barrels of old American crop here, and when the demand comes, as come it must, there will be an unusually good opening for American imports. The greatest consumption of dried apples is toward summer, when the stock of cider runs down, and when manufacturers use them to sweeten the old cider which is left over, as well as to replenish their cells with new.

The sort of dried apples most current for cider manufacturing are chopped apples, with skin and core, and evaporated in hot rooms (not sun-dried). The present value may be Riven at from 30 to 38 frs. per 100 kilogs, (SG.!)S to $7.50 per 220 pounds), in bond. The duty on this sort is nothing, but the city of Havre levies an octroi of lGi frs. per 100 kilog's. ($3.18 per 220 pounds) on what is consumed in the city. Sundried, peeled and sliced apples pay an import duty of (5 frs. and octroi of 12 frs. (§2.32) per 100 kilogs., and are worth from 24 to 2(5 frs. (say §5.80 to $5 per 220 pounds), in bond. Both duty and octroi are not included in the prices given, and are paid by the buyer. —Consul Dufais.