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CALIFORNIA FRUITS: HOW TO GROW THEM 



by the trade in fresh ripeness, is given imperishable form, in which its 

 beauty, flavors, aromas and nutritive qualities remain available to de- 

 light and nourish mankind until the following year's sunshine wins 

 from the earth another supply of fresh ripeness. There are many parts 

 of the earth where good fruit is grown : there are few where conditions 

 producing such fruit continue to accomplish its preservation, as they 

 do in California, and this climatic endowment of the State yields an 

 annual income of something like twenty millions of dollars, as the years 

 run. 



Product of California Cured Fruits in Tons 1900-1913. 



In connection with this notable factor of our horticultural produc- 

 tion, certain facts of its utilization and its significance should be clearly 

 understood not only by those who actually employ it in their business, 

 but by those who desire to properly appreciate the industrial resources 

 of the State. 



First. Cured fruits in California are a primary and not a secondary 

 or by-product. It is true, of course, that curing fruit does, to a limited 

 extent, save from loss fruit which shippers and canners are not at the 

 time paying profitable prices for, and it is true also that the recourse to 

 curing frees growers from helpless dependence upon fresh fruit buyers. 

 But this does not mean that curing is a way of getting something from 

 refuse fruit, not suited for other purposes. It should be taken as evi- 

 dence that, for the most part, grades of fruit which are cured are the 

 same which are also available for shipping and canning when prices 

 are right. It is very important in many ways to have it clearly under- 

 stood that, except to an insignificant extent, California fruit drying is 

 not undertaken to save wastes or to get something from fruit which is 

 not suited to higher uses. 



Second. As our cured fruits are a primary and not a by-product, 

 it becomes intelligible why such free investment is made in acres of 

 well-made trays ; in tramways and turntables for their movement from 

 the shelter of convenient cutting or dipping and spreading houses ; in 

 capacious apartments and mechanical devises for giving the cut fruit 

 its bath in sulphur fumes to preserve natural colors and to prevent 

 fermentation and insect invasion; in the carefully prepared drying 



