PART TEN : MISCELLANEOUS 



CHAPTER XLVI. 



UTILIZING FRUIT WASTES 



Some progress has recently been attained in the securing of 

 horticultural by-products from various kinds of fruit wastes. There 

 has been a considerable product of cream of tartar from the pomace 

 and lees of the wineries in Central California. In Southern Cali- 

 fornia citric acid factories have to some extent used lemons rejected 

 in packing, and some other by-products of citrus fruits are being 

 secured in considerable quantities. Vinegar from wine and cider 

 are, of course, made here as everywhere in fruit countries. 



There is also a good demand for fruit pits. During the last few 

 years they have sold profitably. 



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



100 Pounds Fruit Equivalent to Pounds of 



FRESH FRUITS, ~ 



I 



Apples 34 



Oranges 33 



Pears 40 



Plums 50 



Prunes 46 



Apricots 40 



Nectarines 43 



Figs SO 



Grapes 



Watermelons 22 



Nutmeg Melons 19 



DRIED FRUITS. 



| 1 1 1 1 1 1 1 1 1 1 1 



Raisfns * . . .* .' .' .' .' .' .' .' ' ' 216 128 153 97 100 108 103 111 103 82 



As the demand was partly due to war needs it may not always 

 continue so productive, but the Prune and Apricot Growers' As- 

 sociation, in their contracts for 1919, were guaranteed $31.50 a ton 

 for apricot pits, cash on delivery, and whatever further profit may 

 develop from their operations. The kernels are valuable for the es- 

 sential oil that is extracted from them, which is used in various 

 chemical and commercial preparations. The meal resulting from 



