THE MANUFACTURE OF HORTICULTURAL 



BY-PRODUCTS 



Prof. W. W. Chenoweth, Massachusetts Agricultural College, 

 Amherst, Mass. 



Mr. Presi lent, Members of the Massachusetts Fruit 

 Growers' Association, Ladies and Gentlemen: 



I am glad indeed to meet with you upon this occasion 

 and to discuss with you a subject which it seems to me is 

 destined to have a profound influence upon the future horti- 

 cidture of our commonwealth. 



The elimination of waste is the keynote of success in any 

 business enterprise. Fruit growing is just as much a busi- 

 ness proposition as is the manufacturing of shoes or any 

 other commodity. Conservation of time, energy and mate- 

 rial has long been the watchword in the industrial and 

 commercial world but it is only within the last few years 

 that we have felt any real serious need of applying this prin- 

 ciple to our horticultural and agricultural industries. No 

 one will attempt to deny that the losses from our fruit plan- 

 tations and vegetable gardens is considerable and in some 

 cases enormous, and yet we have gone along year after year 

 without making any great effort to prevent this loss. No 

 statistics are available to show us the amount of this loss, 

 yet the aggregate sum throughout the state must be enorm- 

 ous. 



It is not only feasible but entirely practical to save a 

 large portion of this annual loss by manufacturing these 

 wasting crops into nutritious and palatable foods. An in- 

 spection of any market will show among many others the fol- 

 lowing horticultural products offered for sale: Cannd goods 

 both fruits,and vegetables of all kinds, butter, marmalades, 

 jams, preserves, jellies, fruit juices, pickles, dried fruits, 

 cider and vinegar. These are all standard goods with a de- 

 mand equal to the supply and practically all of them are 

 within the range of possbilities of home manufacutre. Many 

 of these products can be produced from fruits and vegetables 



