32 FRUIT HARVESTING, STORING, MARKETING 



Now nothing is more obvious than that the fruit 

 grower meets with serious wastes. Sometimes a third 

 part of his peaches are unsuitable for the market, and 

 apple growers occasionally throw out more apples than 

 they put into the barrels. Any profit which might be 

 wrung from these wastes would be especially accept- 

 able. 



Unfortunately it must be said that the utilization 

 of fruit wastes has never proved conspicuously suc- 

 cessful; and, furthermore, that, in the majority of 

 instances where something has been done, the profit 

 has not accrued chiefly to the man who grew the fruit. 

 The causes which have contributed to this result will 

 become more obvious, perhaps, in the course of the 

 following discussion. 



The principal ways of using waste or cull fruits are 

 drying, canning, preserving, jelly making, manufacture 

 of cider, vinegar, spirits, etc. A few words on each of 

 these may suffice. 



I . Drying and evaporating. — One of the best uses to 

 which cull fruit can be put is to dry it or evaporate it. 

 Formerly the home manufacture of dried apples, dried 

 peaches, dried pumpkins, etc. , was common in all the 

 fanning districts of the United States — at least, in the 

 north — and home-dried fruit was to some extent an 

 article of barter in the country stores. That day has 

 passed. Home-dried apples and peaches went out with 

 home-knit socks and home-made soap. There are still 

 families who dry their own apples, just as there are 

 some who still make soap and knit socks; but for the 

 most part these have all been given up. The change 



