Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-07-25
FARM AND FRUIT.
z FFECTS OF VARIATIONS OF Gil
HATE UPON FRUIT MARKET.
Danger From Arsenical Poisons-
Creamery Management-The
Price Of Labor.
PROLONGED FRUIT sgAsoxs.

The difference in climate between various
portions of the State is a wise provision OF
nature, greatly to the benefit OF fruit
growers, and to an extent which is perhaps
not appreciated by all. The apricot season,
which is just closing, illustrates this fact.
When the crop in the interior was ripening
and being marketed, the fruit in apricot
orchards around the Bay, in the Santa
Clara valley, etc, was nowhere near ma
tured. Consequently, the interior had not
only no competition from the coast and the
localities where fruit natures later, but, on
the other hand, our fruit-growers shipped
very largely to the Bay to supply those
sections, as well as having the entire
market of the East. About month later,
when the crop was becoming exhausted
in the interior, the fine fruit from the
vicinity of Hayward's, the Santa
Clara valley, etc, began to come
N, and in return found good de-
nand in the earlier portions of the
State, and was also then without competl-
ton in the Territories and the East. 1t is
easy to see that if the apricot crops of the
entire State ripened at the same time the
prices would be greatly depressed if the
market was not even glutted, but, under
Che wisely ordered course of nature, by
which all kinds and shades of glorious
climate is compressed into the small area of
She one Golden State, this is happily avoided;
increased production is permitted, and
prices are maintained. The last of the APP
ricot crop in the interior was gathered
about 4 month ago. Since that time the
supply has come from the coast, and has
continued of excellent quality to the close.
4 consignment received at the City on Sat
urday, probably about the last of the sea
Chaplin, of San Jose, the State Inspector Of
Fruit Pests, and the quality was as fine, if
not superior, to any chat has been seen
here this year. They were of the Moor
park variety, very large and of excellent
flavor. Thus, not only is the season for the
different varieties of fruit prolonged by the
variations of climate, but we have the best
quality extending from beginning 10 the
close. What IS true of the apricot applies
20 nearly every kind of fruit grown in the
State and affords an additional important
provision against danger Of reproduction.
PUTTING Up FRUIT.
Housekeepers who dislike the tedious,
old-time fashion of clarifying sugar and
boiling the fruit will appreciate the two
following recipes. no fire being needed in
their preparation The first is for " tutti
frHtti," and has been repeatedly tested with
unvarying success. The second is from an
English correspondent:
First put one quart OF white preserving
brandy, or arrac de Batavia, INTO a two-gal-
Ion stone jar that has a tightly-fitling top.
Then, for every pound of fruit in prime
condition and perfectly dry which you put
in the brandy or arrac add three-quarters of
pound Of grdnulated sugar; stir every day
So that the sugar will be dissolved, using a
clean wooden spoon kept for the purpose.
Every sort OF fruit may be used, beginning
with Strawberries and ending with plums.
BE sure and have at least one pound of
black cherries, as they make the color of
the preserve very rich. Strawberries, rasp-
berries, blackberrieS, apricots, cherries
{Swcct and sOur). peaches and plumS, are
grapes. Plums and grapes should be peeled
and seeded apricots and peaches peeled
and cut in quarters or eighths or dice cher
ries also must be seeded. The jar must be
Kept IN cool, dry place, and the daily
stirring must never be forgotten, for that is
the secret of success. You may use as much !
Of one sort Of fruit as YOU like, and it may
be PIT in from day to day Just as you hap |
pen 10 have H. Half the quantity Of the !
spirits may be used. The preserves will be /
ready for use within week after the last
fruit IS put il. and viii keep for u number
of months We have found it good eight !
months after making. /
.alnrd. take some pure white vinegar
AMI mix ii with granulated sugar until the !
syrup is formed quite free from acidity. |
Pour this syrup into earthen jars and put !
in it good perfectly ripe huit gathered Ill /
dry weather Cover the jars tight and put |
them III a dry place. The contents will |
keep for six or eight months and the flavor /
of the fruit will be excellent Reading /,
News
THE PRICE OF LABOR.
The California Patron has au article upon !
this subject, as follows: The high price |
paid for labor on the farms and in the vine !
wards reduces the profit on products till
very little seems to be left 10 the proprie
tors After the product has reached this
market and passed through the commission
houses, with the freight and commission
taken off, the producer is considerably
bothered to find enough TO pay his hired
help. 1t is plain to be seen that the sum
required to pay the help causes more real
trouble to the farmer and frut-rascr than
the demands Of his family. There would
be some more satisfaction in the outlay if
the money so paid was iudiciously used,
but in most cases it Is Squandered and falls
into the hands of a class that were better
70 be out Of the Counuy-that non-produc-
ing class that ever seeks TO live Oft the III
dUstry of others.
The man who works for so per month
and found, If he be as prudent as his en-
ploye- who has a family to support will
come out at the end of the year with more
money in hand than his employer, in the
majority of cases. And this, too, where
Che family has managed. with the poultry
ami garden, 10 support itself.
The fact is, the price Of labor IS entirely
1ul Of proportion to the income Of the
farm and has not as yet adjusted itself to
the changed conditions.
The receiving wharycs of this city are
sight To behold every day from the deposit
OF fruit and vegetables by the steamers and
sailing craft of the bay One TO look at ii
every morning would wonder where il was
all 10 be consumed and how it was all to be
distributed. Thousands of baskets Of
peaches. plums, apricots pears and apples
are piled upon one another. and the wharf
is crowded with trucks, drays. wagons and
carts of every size, loading the products.
with little seeming possibility of ever reduc-
ing the quantity, while constantly arriving
vessels are refurnishing the vacant places
II wouid take about one ship TO supply
the army of samplers who walk She
wharves. testing the quality and making
hearty lunches of the oycriiowing baskets.
Treble-deck wagons are constantly NOV
ing daring the day through the city to the
commission houses and the canneries with
these great loads of the finest fruits in the
world. The cost of the labor in picking
and delivering at the landings where these
are taken on board is enormous and this
does not represent the other thousands of
baskets and boxes landing by rail at other
parts of the city.