IQI4 



BETTER FRUIT 



Page >g 



CANNING OUTFITS 



Can Your Own VEGETABLES and FRUITS 



^^^P A LI I Canning-Outfitscostslittle.veryeasilyoper- 

 ^ I /%ri L ated. Over 100.000 in actual use. Can in 

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 My bi(? \'^\^ catalog is FREK and contains actual reproduced photo- 

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 F. S. aT ATTT. , Box 804 Quincy- TUinois 



Standardization of the Prune 



Profpssor C. I. Lewis, Oregon Agricultural College, bcfor- Oregon SUite Horticullural Meeting, December 11, 1913 



QUITE a number in this audience 

 were present at Salem on July 3 

 when I gave an address on the 

 "Standardization of the Prune." 

 That address has also been printed in 

 some publications, so I do not deem it 



necessary at this time to reijeat much 

 of the address that I gave at Salem. 

 However, I want to firmly inii)ress 

 upon you tliis afternoon the importance 

 of standardization. The mercantile 

 trade and the business trade as a whole 



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Ridley,Houlding&Co. 



COVENT GARDEN, LONDON 



Points to remember when consigning 

 apples to the Loudon Market 



L— We Specialize in Apples 



2.— All Consignments Receive our 

 Personal Attention 



3.-The Fruit is Sold by Private 

 Treaty on its Merits 



CABLE ADDRESS: BOTANIZING, LONDON 



realized long ago that it was inipossihle 

 to do business without stan<lardization. 

 Practically all the manufactured prod- 

 ucts in this country or abroad have 

 been standardized. 



I was very much interested while at 

 Washington to hear an address con- 

 cerning European co-operation. During 

 this address the speaker referred to the 

 success of the Danish bacon producers 

 an<l made this statement, that he be- 

 lieved that it was not so much the 

 co-operation alone that was responsible 

 for the great success of the Danish 

 bacon producers as was the fact that 

 the\ had standardizctl their product. 

 When an English merchant asked this 

 week for three hundred pounds of 

 bacon he knew a month from now he 

 could get a consignment of bacon ex- 

 actly like the consignment he received 

 this week. The hogs have been stand- 

 ardized, the business has been stand- 

 ardized. This is what you need to do 

 with the prune. We have a lack of 

 standardization, not only in the product 

 we turn out but in our methods of pro- 

 cedure in obtaining this product. 



This refers to the grower, the evap- 

 orator and the processor of our prod- 

 uct. I do not believe it is wise or that 

 it will profit us in any way to dwell on 

 the troubles of the past. It is indeed 

 hard to fix the responsibility for any 

 shortcomings that the prune business 

 has had to overcome. The growers are 

 very prone to blame the packers and 

 the packers in turn to blame the grow- 

 ers. Perhaps an investigation would 

 show that both were to blame to a cer- 

 tain extent. However, be that as it 

 may, this condition is true today, that 

 the packers and growers, and in gen- 

 eral all who are connected with the 

 handling of the prune, seem desirous 

 to co-operate, to get together, so to 

 speak, and forget the past. When any 

 set of men are willing to meet us half 

 way on a question such as this it is in- 

 deed wise that we accept their invita- 

 tion and start with a clean slate. 



One of the greatest needs of the 

 I)rune business of the Northwest is a 

 iirst-class tart prune. The French 

 jjiune of California fills to a very nice 

 degree the demand for sweet prunes. 

 However, there is a large class of 

 people who prefer a tart i)rune. Our 

 Italian prune is not an ideal tart prune. 

 The wor<l "Italian" is too broad; it has 

 been made to cover many strains of 

 fruit, and I am of the opinion that 

 there are a number of varieties of 

 jn-uncs grown in Oregon that ;ire called 

 "Italian" which are really not. The 

 present Italian type is too late in ma- 

 turing. It is also often too tart and 

 has loo thick a skin in many cases. I 

 (lesii-e very much to have the hearty 



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