PART TEN: MISCELLANEOUS 



CHAPTER XLIII 

 UTILIZING FRUIT WASTES 



Some progress has been recently attained in the securing of horti- 

 cultural by-products from various kinds of fruit wastes. There is a 

 considerable product of cream of tartar from the pomace and lees of 

 the wineries in central California. In southern California citric acid 

 factories have to some extent used lemons rejected in packing, and 

 some other by-products of citrus fruits have been secured in small 

 quantities. Vinegar from wine and cider are, of course, made here as 

 everywhere in fruit countries. 



There has arisen also a profitable export demand for fruit pits and 

 apricot and peach pits, which formerly were burned, are now selling 

 profitably machinery for cheap extraction of the kernels have been 

 contrived by California inventors. The kernels are bought by agents 

 of European manufacturers of oils and essences. Apricot kernels are 

 used by confectioners in place of almonds. 



Comparative value of fruits, and hay, grains, meals, etc. 



100 Pounds Fruit Equivalent to Pounds of 



FRESH FRUITS. 



Apples .......... 34 



Oranges ........ 33 



Pears ........... 40 



Plums ........... 50 



Prunes .......... 46 



Apricots ........ 40 



Nectarines ...... 43 



Figs ............ 50 



Grapes .......... 50 



Watermelons ---- 22 



Nutmeg Melons.. 19 



DRIED FRUITS. 





O 



24 

 23 

 30 

 36 

 33 

 29 

 30 

 37 

 37 

 16 

 13 



15 

 14 

 18 

 24 

 22 

 18 

 20 

 24 

 24 

 10 

 9 



O 



17 



16 

 20 

 25 

 23 

 20 

 22 

 26 

 26 

 11 

 9 



I 



16 

 15 

 19 

 24 

 22 

 19 

 21 

 25 

 25 

 11 

 9 





! 1 



u uS 



13 



12 

 15 

 20 

 18 

 15 

 17 

 20 

 20 

 8 

 7 



The disposition of waste fruit by growers must, however, always 

 lie chiefly in the line of feeding animals unless denatured alcohol enter- 

 prises should arise to consume it at prices to pay something more than 



503 



