PART TENTH: MISCELLANEOUS. 
CHAPTER XL. 
UTILIZATION OF FRUIT WASTES. 
Some progress has been recently attained in the securing of 
horticultural 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 are largely using lemons 
rejected in packing, and some other by-products of citrus fruits 
have been secured in smali quantities. Vinegar from wine and 
cider are, of course, made here as everywhere in fruit countries. 
There has arisen also a profitable demand for fruit pits and 
apricot and peach pits, which formerly were burned, are now 
selling profitably—machinery for cheap extraction of the ker- 
nels having been contrived by California inventors. The ker- 
nels are bought by agents of European manufacturers of oils 
and essences. 
The disposition of waste fruit by growers must, however, 
always lie chiefly in the line of feeding animals, and refuse fresh 
fruits of all kinds, and especiallv refuse dried fruits have nutritive 
value which should not be lost. A statement of the value of 
various fruits as compared with various cattle foods has been 
prepared by Prof. M. E. Jaffa, of the University Experiment 
Station, in the table upon the next page. 
A good average of the pitted fresh fruits is represented by 
prunes. Using the equivalents in the table below for computa- 
tion, it appears that if wheat bran costs $15 per ton, fresh prunes 
would be worth as a substitute $3 per ton; likewise, if cotton- 
seed meal is selling for $21 per ton, the prune value would be 
about $2.75. At the market price of oat hay, the figure for fresh 
prunes should be nearly $3 per ton. 
The dried fruits naturally rank iar above the fresh material 
as stock feed. Of the dried fruits represented in the table, 
raisins lead in food value; containing one and one-fourth to one 
(469) 
