48 



PEOFESSOR CHENOWETH : That will depend some- 

 what on the degree of concentration, of course. 



A MEMBER : Down 7 to 1. 



PROFESSOR CHENOWETH: If you boil it 7 to 1 it 

 will be a jelly, and then it is a little more than 50 per cent. 

 sugar. 



THE CHAIRMAN: Are there any other questions on 

 this subject? Would anybody in the audience like to expess 

 an opinion as to whether it would be advisable for the fruit 

 growers to take any steps to get to the consuming public any 

 of this information on the recipes, that would help to reduce 

 the amount of sugar in their cooking ? It seems to me it is a 

 time when we may possibly run into difficulties in getting rid 

 of our fruit, and anything we can do to help it along is what 

 the Fruit Growers' Association is for, and when you come 

 out with any statements that you are able to back up with 

 a membership of 1000 to 1100, it carries some weight. 



MR. MORSE : It seems to me that this Association could 

 not do any better work than get these recipes and have them 

 printed and furnished to the members of the Association at 

 cost or a little more than cost, and we can send them out to 

 our customers. 



This Association could get them printed. The State 

 Board of Agriculture did something of the sort last year, — 

 furnished leaflets which we could put in our packages of 

 pears and apples and other fruits. We used a good many. 

 It seems to me that the Association could get the recipes from 

 Professor Chenoweth, have them printed somewhere in quan- 

 tities, and furnish them to us. 



THE CHAIRMAN: Will you put that in the form of a 

 motion? 



MR. MORSE : I move that the Association do get reci- 

 pes and furnish them in leaflet form in such quantities as 

 they may think advisable, and notify the members they can 

 be had. 



PRESIDENT MARGESON: I am wondering if this 

 would not accomplish more if it came from the State Board 



