APPENDIX. 185 



A DISCUSSION OF THE RESULTS. 



The range of all analyses was from fifteen and eight-tenths grams in Ital- 

 ian 955, to sixty-one and five-tenths grams in Silver 974, the average being 

 twenty-nine and three-tenths grams, thus requiring fifteen and eight-tenths 

 ])rune8 to the pound. The average weight of Petites was twenty-two and 

 two-tenths, which is to be placed against twenty-three and six-tenths grams, 

 the average weight of California Petites. so far as published. The averse 

 weight of Italian prunes was twenty-nine and eight-tenths grams. The 

 widest range is seen in Petites, fifteen and eight-tenths to thirty and five- 

 tenths grams: the Italian ranged from twenvy-five and three-tenths to 

 thirty-six and six-tenths grams. In Bulletin 45 attention was called to the 

 large size of sample 584, grown in the Umpqua Valley, but this wider range 

 of analyses indicates that there is really little difference in the size of the 

 fruit grown in the Umpqua Valley and the Willamette Valley. 



Proportion of Pits to Fhxh — The percentage of pits range from one and 

 fighty-tive hundredths in Petite 1044 to eight and seventy hundredths in 

 German 983. The relation of pits to flesh is shown to be as follows in the 

 two leading varieties: Petites. one to sixteen; Italian, one to sixteen and 

 f^even-tenths. the latter of which is about the same as the average for all 

 analyses made. The results still show the Oregon j)rune to carry a little 

 larger pit than the California fruit. 



The tentative relation given in a former publication for the proportion of 

 ])its to flesh in the Petite (one to fourteen) is shown to have been a little too 

 narrow, and that for the Italian (one to seventeen) a little too wide. In the 

 light of this larger number of analyses, it would appear that Petites carry 

 about sixteen times as much flesh as pits, and Italians about seventeen times 

 as much. Measui-ed by the propoi-tion of flesh, then, the Italian seems to be 

 the more economical of the two varieties, but when the jjer cent, of water is 

 taken into account, the Petites should be given the preference. 



Juice and Flesli — As compared with the Italian, the Petite shows the 

 largest proportion of juice to flesh, the average for the latter being seventy- 

 eight and six-tenths per cent., and for the former, seventy-six and four- 

 tenths. If, however, the Silver prune be considered in a sufficient number 

 of analyses, it would probably be found to carry even a higher per cent, of 

 juice than the Petite. 



Sugar and Acid — It is about the sugar content of the prune that the chief 

 interest centers. Examination of the table shows the average sugar content 

 of all samples examined to be thirteen and twelve hundredths per cent, in 

 the flesh, the soft-fleshed Petite ranging a little above the average, and the 

 Italian somewhat below. The Petite has the advantage of the Italian by 

 two and thirty-three hundredths per cent. — thirteen and eighty-nine hun- 

 dredths per cent, against eleven a;nd fifty-six hundredths. The California 

 Reports show the French prune to contain on an average (thirteen analyses) 

 twenty-three and ninety-six hundredths per cent, sugar in the juice, which 

 shows a difl'erence, when compared with ours on the same basis, of about four 

 per cent, in favor of the California-grown fruit. The average sugar content 

 is related to that of California prunes as sixteen and six hundredths to twenty 



