FRUIT GROWING IN CALIFORNIA. 
37 
as needed, the crop ranges from five to ten tons an acre, varying, 
of course, in different districts. Only those Grapes showing 
22 to 24 degrees by the saccharometer are used for wine, those 
showing less are used for brandy. One ton of Grapes makes 
from 135 to 160 gallons of wine, according to the variety of the 
Grape. The wine-makers are this season paying from £2. 8s. to 
£3. 4s. a ton for Grapes, and wine of this year’s vintage is being 
sold for 7 t id., 9 d., and 10<i. per gallon, according to quality. 
Wine sold early in the season for Qd. a gallon. 
Mr. Herbert’s Drying Sheds. 
In 1887 J. B. Herbert commenced to dry the product of his 
young orchard. He then found a few hundred trays sufficient 
for his needs. He subsequently commenced to buy fruit from 
surrounding orchards to dry. The business has since grown to 
such an extent that he has shipped this season seventy-six car¬ 
loads of dried fruit. Mr. Herbert is a practical fruit grower, and 
knows what fruit is, how it should be packed, and what the 
market demands. He is constantly advised of the condition and 
demands of the market, and can therefore pay as much for 
fruit as any drying establishment in the county. 
Mr. Flickinger’s Cannery. 
A few years ago the only fruit canning plants in the State 
were located in San Francisco, and to these fruit was shipped 
from all over the State. As a result much of the fruit was 
necessarily picked when it was green. That which was allowed 
to remain on the trees until it was thoroughly ripe was entirely 
too ripe by the time it reached the cannery. It was then made 
into jams, which were unfit for food. J. H. Flickinger was at 
the time a wholesale dealer in cattle and sheep. He noticed the 
difficulties experienced by the cannery men, and at once planned 
to obviate them. His first proposition was, that instead of 
taking the fruit to the cannery the cannery should be taken to 
the fruit. He decided also that only the best varieties should 
be used, and of these varieties only the most perfect fruits. He 
accordingly purchased 500 acres in the Santa Clara County, 
which seemed to recommend itself as the choicest fruit-growing 
section. Having first determined which varieties were the most 
suitable for canning purposes, he selected and planted them. 
