128 THE MONTHLY BULLETIN. 



value per unit of expense, and gives only tested recipes, from the sim- 

 plest and most frugal to the most elaborate and epicurean; starting 

 with almond and avocado down to prunes and persimmons and the end 

 of the alphabet. 



Have none of you seen it? Nobody? Possibly the reason is that it 

 does not yet exist, except in hopeful imagination. It would mean a Lot of 

 work by a number of experl specialists. Le1 us hope, then, that some 

 day, not too far off, there will be such a manual published by the organ- 

 ized fruit industries of California — the orange and the lemon and the 

 almond and peach people, aud also let us dream, by the prune and 

 apricot and pear people, who some day may come to the wise conclusion 

 that it. is more comfortable and less painful to hang together than to 

 Jiang separately. 



"Wouldn't it' be worth while? Isn't there a field for such a work? 

 Could a hundred million dollar a year industry afford to do something 

 along this line .' 1 say, advisedly, an American Fruit Recipe Book, and 

 not a California Fruit Recipe Book, for alter all, leaving out Thanks- 

 giving cranberries, does not the Western world have to come to Cali- 

 fornia for most of its fruits? 



There is another thing we need in California. Better technique, better 

 methods of preparation of many of our fruit products. Our canners, it 

 is true, have wonderfully perfected their methods, in cleanliness, in 

 skill, in selection of material, but there is much to be learned and much 

 lo be desired in the select ion and handling of our dried fruits. There 

 is a wide Held for investigation, trained and scientific, in the preparation 

 of our minor fruit products and by-products, jellies, marmalades, chut- 

 neys, fruit pastes, and material for bakers and confectioners. 



At the laboratories of the University at Berkeley investigational 

 projeets ol the utmost value are being carried on- -vinegars, fruit juices, 

 rice products, jellies and so on, by persistent, skillful, successful workers 

 like Bioletti, Cruess and others. We need all this and we need still more. 



I want to make you one definite suggestion, which I trust may result 

 in some action. Let us talk it over with Dean Hunt and President 

 Wheeler and the Regents and see if i1 is not possible to establish an 

 adequate fruit product laboratory. And if it seems advisable, let us 

 urge that at least a part of the establishment consist of a small but 

 practical working plant a1 Davis, or seine other equally good place, if 

 there be one. 



Such a plant should be equipped with evaporators, with dry trays, 

 with sulphur houses, with a small canning plant, with appliances for 

 processing, and should be adequate to test and demonstrate the working 

 theories evolved in the scientific laboratories. 



I say Davis, because it is already a center of practical instruction, 

 because if lias a practical orchard and vineyard of its own, and because 

 it is the center of the greatest deciduous fruit section of California; be- 

 cause it is near a great olive and a growing citrus region, and is close to 

 the great vegetable fields of the Delta. 



It will not be long before the peach and apricot and pear men will be 

 asking that standardized or improved methods of bleaching fruit be 

 worked out. I'm not going to dwell on the subject, but do we not all 



