The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1883-01-24

rip ming stage. As far north as the for
tieth degree of latitude apples and pears
remain uninjured by frost until Decem-
Der. This is the month in which the
orange becomes ripe, while the various
species of the lemon family go through
the ripening process between November
and April, and will hang fully matured
on the trees for nine months without de-
teriorating. The consequence is that
fruit picking hardly ever comes to dead
stop. Nearly all the year round there is
fruit of some kind to gather.
+ The shipments of fresh fruit, much o.
1t to the Eastern States, amounted in
1881 to 10, 900 pounds. Notwithstanding
the high freight charges, it is an ex-
ceedingly profitable business. The fresh
fruit is shipped in refrigerator cars. In
the more distant counties, where fruit
could not so easily be shipped for sale
in its natural condition, and everywhere
when the yield is so large that there ID
danger of glut of fresh fruit, drying il
pra"ticed on a large scale. The warm
sun mers and dry air of the interior coun-
ties make it possible to dry fruit in the
sun, and this method is employed almost
exclusively for raisins, figs and prunes.
Apples, pears, apricots and peaches, that
must be cut in slices, are usually dried in
ovens. A very cheap and excellent fruit
drying oven, that is much in use here, is
light enough to be carried about the or.
chards and placed directly under the
trees, thereby saving much time and
labor. There are large dealers in dried
fruit who make it a practice to buy up
the entire produce of ranches as it hangs
on the trees, and have the fruit picked
i IT, II,
One of the most important of the in
iustries developed in this State has been
the canning of fruit. California canned
fruit, while priced for its size, color, free.
dom from worms, taste and flavor, can be
sent abroad at lower prices, as rule,
than that of South European countries.
Only the canned apricots and nectarines
of Portugal and France can be placed in
the London market at lower prices than
the same kind of fruit from this State.
Canneries of fruit and vegetables have
been established in all the fruit districts
of this State. The produce thus put up
in 1881 aggregated IL 100000 cans, OF
which 5000, 900 were fruits and berries in
their natural form, 700, 900 were jellies
and sauces, and 700, 900 kitchen vegeta-
bles, the last item including 100000
cans of tomatoes and 5000 of green
peas. The San Francisco canneries put
up 5000, 600 cans, and those of San jose
2,0OO,000. Peaches, pears, apricots, plums
and cherries are the fruits most used here
for canning. The apricot is regarded as
the most profitable. The best peaches
and apricots are obtained from the
ranches along the Sacramento to and
from the warm and sheltered fruit belt
of Solano county, not far from this city,
| WI ere large fruit ripens soonest, and
therefore fetches the best prices. The
best plums come from Napa and Sonoma
cot mites, and the best cherries from Ala.
media, across the bay from this city. Tbs
market prices. in large quantities pei
dozen cans of q pounds each are, for
tablo fruit, $1.S5 to 81. so; for pie fruit
81. AZ to Sl.60; for tomatoes, So cents to
S1.10 The canneries pay for peaches,
! plums, apricots and pears $50 to $50 q
ton. Nectarines, apples, muscatel grapes
strawberries, blackberries and raspberriet
are canned to less extent than Other
fruit. The berries are sold mainly in the
ONE markets.