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 color, but we do this—­we lay those apples around in concentric rings and turn the color side or best looking side of the apple up and as nearly level as may be across the top and just the right height, so that when they are pressed into the barrel the barrel will be tight enough so as not to have the apples loose, and yet not have them bruised in the heading.  It takes practice to do that just at the right height.

The barrel should be shaken as it is being filled.  If you do not shake often when being filled and settle the apples down so they reach the place where they belong, no matter how tight you make your barrel, when it gets into the car and on the train and in motion that constant shaking and jar will loosen the apples, and you will have a slack barrel.

A Member:  What sort of apples go to the canneries?

Mr. Dunlap:  That, of course, depends upon the season.  If the season is such that the No. 2 apples are not worth any great amount of money, they will buy everything except cull stock below the strictly No. 1 apple and use them in the canning factory.  If the price is high they will probably take the drops, those dropped in picking, or good sound drops.  We usually make a practice of cleaning up our drops once a week off the ground in picking time.  Before we begin picking we clean the ground entirely and run that through the vinegar factory, into the cider mill, and after that is done any apples that drop in picking they are disposed of in various ways, sometimes to the evaporator, sometimes to the canning factory and sometimes they are shipped in bulk if they are good sound apples and not injured in any way except perhaps for a few bruises.