i9i8 



BETTER FRUIT 



Page 7 



•wood. For the sake of renewing fruit- 

 ing wood in tlie center of the tree, older 

 branches may be cut bacli to any lateral 

 spur. This will force strong new wood 

 from the tips of the spurs remaining 

 and upon this wood new spurs may be 

 developed. Some branches may inter- 

 fere and will need cutting out. The 

 tree may get too thick in the center, and 

 here again loss of vigor in the fruiting 

 wood is the best indication of crowding. 

 Figures 8 and 9 illustrate how such 

 principles are followed out in pruning. 

 These are before and after taking. By 



such a system of pruning we reduce to 

 a minimum the unfruitful branches 

 which are so often conspicuous in the 

 framework of the cherry tree, we main- 

 tain the fruiting area near the ground, 

 as contrasted with the long, willowy 

 type of unpruned tree, and we develop 

 strong fruit spurs, each bearing a goodly 

 number of fruit buds, and these strong 

 fruit buds bear large rather than small 

 clusters of fruit. Not only do we pro- 

 duce better fruit and more fruit, but 

 we develop a tree and a type of fruit 

 cluster which mean economy in picking. 



The Value of Fruit in Human Nutrition 



By Dr. S. J. Crumbine, Secretary State Board of Health, Topeka, Kansas 



WE have only to go back to Genesis 

 to find the first mention of fruit as 

 a diet, and how and when the human 

 race strayed away from that diet we do 

 not know; but it is self-evident that 

 they did, for the great majority of the 

 human race are meat eaters. That fruit 

 was intended to be eaten we know- 

 not only from the taste of pleasure 

 that it gives one when eating it, but 

 also from observation of the effect on 

 the human system and from experi- 

 ment. It has Ijeen discovered that fruit 

 is a very essential part of the diet of the 

 human race in some form or other. We 

 find that in the portions of the world 

 where it is most needed nature has pro- 

 fusely provided it, and there we find it 

 growing most luxuriantly. In the trop- 

 ical climates we find it growing in lux- 

 uriance where the consumption of meat 

 is the least needed, and in the colder 

 climates we find it less abundant, and 

 the need for a meat diet that much 

 more demanded. The refreshing part 

 of fruit lies in the acid flavor, and the 

 acid has a very important place in the 

 human nutrition. While it is true that 

 from a caloric standpoint the measure of 

 fruit is not great, is not highly concen- 

 trated, yet as a matter of fact it carries 

 a considerable amount of nutrition at 

 least in sugar which the fruit contains. 

 It also contains a small proportion of 



the other essentials — hydrocarbons, pro- 

 teins and fats. I think it can be fairh 

 said that fruits are as nutritious from 

 the calory standpoint as that of green 

 vegetables. I am speaking of fruits in 

 general, not certain kinds of fruit, and 

 of vegetables in general. Also that the 

 various dried fruits contain as mucli 

 nutrition as dried vegetables. When it 

 comes to the matter of preserved fruits, 

 that is a difl'erent proposition. They 

 are highly condensed by reason of the 

 addition of sugar. So important has the 

 matter of fruit become that in the feed- 

 ing of an army and great bodies of men, 

 where highly concentrated food is nec- 

 essary, fruit in some form has become 

 one of the main features of the supplies. 

 You cannot think of the British soldier 

 without fruit in some form — marma- 

 lade, jelly, or something of the kind. 

 That is just as much as anything else a 

 part of his army ration. It remained 

 for an old sea captain to discover the 

 uses of fruit and the necessity for it 

 on a long sea voyage. The scourge of 

 scurvy, which was the bane of the 

 mariner, has been obliterated by the 

 use of fruits. We have come to under- 

 stand that the place of fruit in human 

 nutrition is a place that cannot be filled 

 by anything else. It is absolutely nec- 

 essary for the greatest nourishment and 

 good health. 



The PincK Hiitei* 



It -was iiglitcning ofthe Ameilcaii belt fhat made ihis 

 "hxt possible. Thie Qaxae. is \von iP we keep it wp/ 



BEST SEfVlCE- 

 'UALlTYa(i>RlCES 



r PERFECTION IN \ 

 FRUIT 

 LLABEL%/ 



3 



1423-24 NORTHWESTERN BANK BLDC. ' 

 PORTLAND.OREGON. ^ 



E.Shelley Morgan 



NORTHW ESTER N MANA GER 



WE CARRY-AND CAN SHIP IN 24 

 HOURS-STOCK LABELS FOR PEARS, 

 APPLES.CHERRIES a STRAWBERRIII, 



Fruit is important for more than the 

 matter of the mere nutrition that it 

 affords. The sugar and hydrocarbons, 

 or carbohydrates, the proteins and fats 

 and the mineral salts, all are important. 

 The fruits are also essential by reason 

 of the flavors alone. Physiologists have 

 found out that one of the important 

 elements in nutrition is the flavor which 

 the fruits carry. That has been demon- 

 strated by experiment. The effect of 

 the flavor is in the action on the diges- 

 tive juices. Otherwise it has been dem- 

 onstrated that foods from which the 

 flavor has been removed, or in which it 

 was very slight, has impaired the diges- 

 tive machinery. The flavor of the food 

 has an extremely important ijart in the 

 matter of nutrition. Nothing has so 

 delightful a flavor as ripe fruit. Like 

 the skin of the apple, ripe fruit contains 

 ether and essential oils. What is more 

 appetizing than a ripe apple? The other 

 day I placed sonic apples in the grip 

 which I carried, and one of them 

 remained there only about a day. I 

 packed my grip about two weeks later, 

 and it still retained the odor of the 

 apples. It was like ojx'ning the door to 

 the apple cellar. So the delicious flavor 

 and odor of the ripe fruit is an import- 

 ant factor in the digestion of our food 

 and excites the action of the digestive 

 juices. We have the flavor of the fruit 

 as one of the things which goes to help 

 in the <ligestive actions. Probably the 

 king of all the fruits is the apple. It 

 contains a maxinmm amount of sugar — 

 only a few of the fruits containing 

 more, grapes being one of them — and a 

 large amount of free acids in available 



