296 HORTICULTURE FOR SCHOOLS 



EXERCISES 



EXERCISE I. Fruit drying. 



Materials. Fruits suitable for drying, such as apples, pears, peaches, 

 apricots, prunes, grapes, figs; trays and other utensils necessary for 

 drying fruits. 



Procedure. (1) Pack, cut, and dry the fruit according to the methods 

 discussed in the text. Record the weight of the fruit before and after 

 drying. Obtain the market quotations for the fresh fruit. On the 

 basis of the value of 100 pounds of fresh fruit, compute the price a 

 pound of the dried product which would have to be realized in order 

 to make drying profitable. (2) If you can obtain them, dip and dry 

 some prunes. (3) Secure some fresh raisin grapes and dry them. 

 (4) Compare your dried specimens with some obtained from the market. 



EXERCISE II. Study of dried fruits. 



Materials. Samples of dried fruit. 



Procedure. Examine as many samples of dried fruit as possible. 

 Notice special packs, and the like. Note differences in sample. Com- 

 pare them as to size, appearance, quality. 



EXERCISE III. Study of by-products. 



Materials. By-products from the fruit industry. 



Procedure. Bring to class samples of as many kinds of horticultural 

 by-products as you can obtain. Be prepared to explain how each is 

 made. The samples brought by the whole class should make a varied 

 and interesting collection. 



EXERCISE IV. Making by-products. It is suggested that the class 

 make one kind of horticultural by-product, such, for example, as 

 vinegar, or olive oil. The choice of by-product will be determined by 

 the locality. 



