. Better fruit. Fruit-culture. 19^5 BETTER FRUIT Page 39 The effect of systematic advertising of a brand of apples lias been shown by Guy Carolin, of the North Ameri- can Fruit Exchange. During the last two years he has plastered New York with brightly-colored cards heralding the virtues of the "Skookum" brand of apples, until every school child and every parent think they know what a "Skookum" is. In the subway you read "An apple a day keeps the doctor away"; on the signboards you see "Eat the right apple at the right time," and elsewhere, "Say Sko
. Better fruit. Fruit-culture. 19^5 BETTER FRUIT Page 39 The effect of systematic advertising of a brand of apples lias been shown by Guy Carolin, of the North Ameri- can Fruit Exchange. During the last two years he has plastered New York with brightly-colored cards heralding the virtues of the "Skookum" brand of apples, until every school child and every parent think they know what a "Skookum" is. In the subway you read "An apple a day keeps the doctor away"; on the signboards you see "Eat the right apple at the right time," and elsewhere, "Say Skookum to your gro- ; The result has been not only that the general demand for apples has been increased, but that the "Skoo- kums" sell for from 15 to 25 cents a box more than the others of equal grade. The Childs and Thompson, as well as the independent restaurants, are featuring the baked apple. Their cooks have learned how to bake apples. The dish that they prepare bears but a small resemblance to the half-cooked, half-burnt apples that are still to be endured in the private boarding houses. The gas range, which cooks from all sides, it seems, has its share in this process that prepares a dish fit for the gods. Then, too, with apples to be procured more cheaply than formerly, the New York restaurateurs are serv- ing a little of the scum with the milk. The result is that baked apples have become the most popular dish in town. The writer learned from inquiry at a little cafeteria on Amsterdam where they kept a pan of tempting baked apples in the window that they sold five pans of 18 apples each every day. They served meals to 400 people daily. A little figuring shows that nearly one out of every four customers buys a baked apple, and that three out of four probably have one for breakfast. At tiie Columbia Restaurant on Broadway, where no baked apples were on display, the proprietor said that he was serving eight dozen, or about ion apples, to his 600 or 700 p
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