WINTER MEETING, 1S77. 7 



FRUIT AS A PART OF GOOD LIVING. 



Mr. Gurfield. — The subject assumes no inconsicloraLlc importance wlien -we 

 liave such an enormous crop of fruit as Avas onr fortune tlie i)ast season. The 

 demand lies with the consumers, and if they believe that fruit is an essential to a 

 thoroughly good living, and that it is the most healthy material upon which to 

 make a diet, the methods for using it in variety will increase, and the aggregate 

 amount used will be augmented, thus using up the products of the orchards to 

 good advantage. Even among people who raise an abundance of good fruit it 

 is not employed as a part of the family living, as I should think it would be. 



Ripe fruit for dessert is infinitely more palatable and healthy than pastry, 

 and still how few tables have it in abundance I I am strongly in favor of add- 

 ing more fresh fruit to our table diet. If put in the place of rich pastry a large 

 amount of dyspepsia would disappear as if by magic. 



Prof. Beal. — I most heartily concur in that which has been said, and would 

 add that if apples are dried by the new process, now so common, they are nearly 

 as good as green ones, and there is no reason why this dried fruit cannot be 

 made, in years of great plenty, very cheaply, so that all can enjoy the pleasure 

 of using what comes very nearly to green fruit. 



Mr. Merriman. — I often wonder why there is not more progress in methods 

 of keeping grapes. They are so universally enjoyed in their fresh state, and 

 make so delicate a table dessert, that they should not be confined to a few 

 Aveeks, but should grace the table for months. I believe this can be done ; in 

 truth I have myself kept grapes through the winter in beautiful condition. 

 AVhen this is generally accomplished we shall not need to resort to wine for the 

 juice of the grape, and we shall have no danger of over-stocking the market. 



Mr. Stout. — I do not yet believe we have reached perfection in the making 

 of ajjple sauce, and it is quite desirable that there be progress made in this 

 direction. Preserves made richly are not fit to eat, and we ought to put in their 

 place a healthful sauce that can be made by any one, and I am free to say that 

 my method for making a genuine article of apple sauce has yet to find a supe- 

 rior, either in simplicity or perfection. It is simply to cook the apples slowly 

 for a long time, thus preserving the form of the pieces, and giving a richness 

 of color and flavor obtained in no other way. I am satisfied that if all who love 

 apple sauce will try this method they will never abandon it, and thus we are 

 furnished with a key to one method of answering the question of what shall we 

 do with our apples. 



Mr. Southard, — I am convinced that we eat too much meat, and too little 

 fruit. I have always had good health, and feel indebted for it largely to the 

 fact that long ago I decided to substitute in my living apples for hog. 



President Lyon then delivered his 



INAUGURAL ADDRESS. 



Entering, as we do, upon the preparations for the labor of another year, we 

 may very properly turn our attention for a few moments to a retrospect of our 

 operations duriug the one just now expired, with the hope that, out of its varied 

 experiences, we may be able to draw some deductions that shall point to possi- 

 ble improvements for the future. 



Looking over the ground at the opening of last year's operations, and con- 

 sidering how largely the centennial year, and the claims of the gigantic 



