CHAPTER XLIII 

 UTILIZING OF FRUIT WASTES 



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

 ticultural 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 

 having 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 



w -d "d 



M (- % 



-I & * *,! I !~ 12 



FRESH FRUITS 



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

 lie chiefly in the line of feeding animals unless de-namred alcohol 



595 



