California’s other Contributions to the World’s Bill of Fare
By 1874 people in the Eastern states had begun to talk of California
canned fruits. Apricots and the large white grape found ready sale, but
California raisins, though on the market, were not in demand. That line
from the old game “Malaga raisins are very fine raisins and figs from
Smyrna are better,” represented the idea of the public; and figs,
raisins, and prunes eaten in the United States all came from abroad. But
how is it to-day?
Thanksgiving and Christmas dinners of our Eastern friends owe much to
California. She sends the seedless raisins, candied orange and lemon
peel, the citron and beet sugar for the mince pies and plum puddings.
Her cold-storage cars carry to the winter-bound states the delicious
white celery of the peat lands, snow-white heads of cauliflower, crisp
string beans, sweet young peas, green squash, cucumbers, and ripe
tomatoes. For the salads are her olives and fresh lettuce dressed with
the golden olive oil of the Golden State. Of ripe fruits, she sends
pears, grapes, oranges, pomegranates. For desserts, she supplies great
clusters of rich sugary raisins, creamy figs, stuffed prunes, and
soft-shelled almonds and walnuts. All these and other delicacies
California gives toward the holiday making in the East.
But it is not only to the homes of the wealthy that she carries good
cheer; to people who have very little money to spend, and those who
are far away from civilization, as soldiers, surveyors, woodmen, and
road-builders, California’s products go to help make palatable fare.
To these her canned meats, fish, and vegetables, and canned and dried
fruits, are very welcome.
The canneries and fruit-packing establishments of the state bring in
many millions of dollars each year and give employment to a host of
people, a large number of whom are women and young girls.
Most of the fruits California now raises came into the country with
the padres. Captain Vancouver tells us that he found at the Santa Clara
mission, at the time of his visit in 1792, a fine orchard consisting
of apples, pears, peaches, plums, apricots; and at San Buenaventura all
these with the addition of oranges, grapes, and pomegranates. Alfred
Robinson describes the orchards and vineyards of San Gabriel mission as
very extensive. Wine and brandy were made at most of the missions, San
Fernando being especially noted for its brandy. Guadalupe Vallejo tells
of bananas plantains, sugar cane, citrons, and date palms growing at
the southern missions. Palm trees were planted “for their fruit, for the
honor of St. Francis, and for use on Palm Sunday.”
Not only did the padres enjoy fresh fruits from their gardens, but
raisins were dried from the grapes, citron, orange, and lemon peel were
candied, and much fruit was preserved. It is not recorded that they had
pumpkin pie in those days, but a small, fine-grained pumpkin was raised
extensively for preserves. It is still a favorite dainty among the
native Californians, and no Spanish dinner is complete without this
dulce, as it is called. Spanish-American housewives excel their American
sisters in the art of preserving. Pumpkin, peach, pear, fig, are all
treated in the same manner, being first soaked in lye, then thoroughly
washed and scalded in abundance of fresh water, and then cooked in a
very heavy sirup. The result of this treatment is that the outside
of the fruit is crisp and brittle, while the inside is creamy and
delicious.
The first of California’s dried fruits to come before the public was the
raisin. Raisins are merely the proper variety of grapes suitably dried.
Some think that they are dipped in sugar, but this is not the fact. The
only sugar is that contained in the juice of the grape, which should
be about one fourth sugar. The only raisin grape for general use is the
greenish variety called the Muscat. The rich purple or chocolate color
of the raisin of the market is caused by the action of the sun while
the raisin is being cured. If dried in the shade the fruit has a sickly
greenish hue. The seedless Sultana is a small grape, fast coming into
favor for a cooking raisin.
The proper planting of a raisin vineyard requires a large amount of care
and labor. But the summer is one long holiday, as there is little to do
to the vines from early May until August. Then comes picking time. From
all the country round gather men and women, boys and girls, and the work
begins.
To be a successful raisin grower and packer, one must take care in
all little things. The workman who neglects to cut from the branch the
imperfect or bad grapes, or who lays the fruit in the trays so that
it will be in heaps or overlapped, is apt to be soon discharged. After
about a week of exposure to the sun and air, the grapes are turned by
placing an empty tray over a full one, and reversing the positions. Then
after a few days longer in the sun, the fruit goes to the sweat-box, a
hundred pounds to the box, and is placed in a room in the packing house,
where it lies about ten days. The bunches go into this room unequally
dried, with still a look and taste of grape about them, but after this
sweating process they come out uniform in appearance, rich, sugary,
tempting,--the raisins of commerce, with little suggestion of the fruit
from which they came. Then they are boxed.
There are generally three grades: very choice clusters, ordinary and
imperfect bunches, and loose raisins. Raisins of the third class are
sent to the stemmer and a large proportion of them then go to the
seeder. Seeding raisins for mother and grandmother at holiday times
used to be the duty and pleasure of the older boys and girls of the
household. But seeding is now done by machinery. A machine will seed on
an average ten tons daily. Before entering the seeder the raisins are
subjected to a thorough brushing, by which every particle of dust is
removed. They are then run through rubber rollers which flatten the
fruit and press the seeds to the surface; then through another pair
of rollers, with wire teeth which catch and hold the seeds while the
raisins pass on down a long chute to the packing room, where women and
girls box them for market.
With all fruits the drying process is much the same, though peaches,
apples, and pears are first peeled. California figs, when dried,
sell well. This is a fruit which is growing in favor, whether fresh,
preserved, or dried. Fruit canning is an interesting process. The fruit
is not boiled in sirup and then placed in cans, as is frequently the
custom in home preserving, but when peeled it is placed directly in the
cans, in which it receives all its cooking and in which it is finally
marketed.
The raising of beets and the converting of them into sugar form an
industry which is growing rapidly, and is of the utmost importance to
the people of the Pacific slope.
The canning of fresh vegetables is a new industry which is bringing into
the state a steady stream of money, and in addition is proving a double
blessing to thousands of people, both those who gain from it their
living, and those who could not otherwise have vegetables for food. A
sailor said recently that if he could not be a sailor he would do the
next best thing--can vegetables for other sailors. When Galvez
received the order from the king of Spain to found settlements in
Upper California, one of the chief reasons for so doing was that fresh
vegetables might be raised for the sailors engaged in the Philippine
trade. To-day the Philippines use a large portion of California’s canned
goods.
In the southern counties olive orchards are being extensively planted.
Near San Fernando is the largest in the world, covering thirteen hundred
acres. Doctors have said that a liberal use of California olive oil will
do much to promote the good health of mankind, and it is thought by many
that the manufacture of olive oil will be one of the greatest industries
the state has known.
Nut raising is keeping pace with fruit in importance. To an Eastern
person it seems strange to see nut-bearing trees cultivated in orchards;
though profitable, this method does away with the pleasures of nutting
parties.
California’s crystallized fruits are in constant demand, especially for
the Christmas trade. This crystallizing is a process in which the juice
is extracted and replaced with sugar sirup, which hardens and preserves
the fruit from decay while still keeping the shape.
One sometimes reads the saying, “Fresno for raisins, Santa Clara for
cherries and prunes, and the northern counties and mountain-ranches for
apples.” But in fact, California’s fruit industries are well distributed
over the state, and the really excellent work which is being done in all
sections will still advance as the people learn more of the necessary
details and methods.
In spite of mistakes and experiments the steady progress on the
California ranches is being recognized. Of one of our leading fruit
growers, Mr. Eliwood Cooper of Santa Barbara, the Marquis of Lorne
writes in the Youth’s Companion: “He has shown that California can
produce better olive oil than France, Spain, or Italy, and English
walnuts and European almonds in crops of which the old country hardly
even dreams.”
A history of California’s products would be incomplete without a
reference to him who is called the “Wonder Worker of Santa Rosa.”
“Magician! Conjurer!” are terms frequently applied to Mr. Luther
Burbank, the man who is acknowledged by the scientists of the world to
have done more with fruits and flowers than any other man. Mr. Burbank
waves his wand, and the native poppy turns to deepest crimson, the white
of the calla lily becomes a gorgeous yellow, rose and blackberry lose
their thorns, the cactus its spines. The meat of the walnut and almond
become richer in quality, while their shells diminish to the thinness of
a knife blade.
Yet in these seeming miracles there is nothing of “black art” or sleight
of hand. The experiments of this wonderful man, the surprising results
he gains, are obtained, first by a close study of the laws of nature,
then, where he desires change and improvement, by assisting her process,
often through years of closest application and unceasing toil. He is a
man of whom it is truthfully said, “He has led a life of hardships,
has sacrificed self at every point, that he might glorify and make more
beautiful the world around him.” Any boy or girl who knows something
of how plants grow and reproduce themselves will find great pleasure in
following Mr. Burbank’s simple methods.
It is only recently that his countrymen have begun to appreciate the
work of this great naturalist. A short time ago a resident of Berkeley,
a student and book-lover, one who knew Mr. Burbank but had given little
attention to his productions, was in Paris. While there he had the good
fortune to be present at a lecture delivered before a gathering of the
most eminent scientists of Europe. In the course of his address the
speaker had occasion to mention the name of Luther Burbank. Instantly
every man in the audience arose and stood a moment in silence, giving to
the simple mention of Mr. Burbank’s name the respect usually paid to the
presence of royalty. It is a name now known in all the languages of the
civilized world, and numbers of the wisest of the world’s citizens cross
the ocean solely to visit the busy plant-grower of Santa Rosa.
Luther Burbank was born in Worcester, Massachusetts, in 1849, and while
yet a lad his strongest desire was to produce new plants better than
the old ones. His first experiment was with a vegetable. For the sake
of getting seed, he planted some Early Rose potatoes in his mother’s
garden. In the whole patch only one seed-ball developed, and this he
watched with constant care. Great was his disappointment, therefore,
when one morning, just as it was ready to be picked, he found that it
had disappeared. A careful search failed to recover the missing ball,
but as he thought the matter over, while at work, it struck Luther that
perhaps a dog had knocked it off in bounding through the garden. Looking
more carefully for it, he found the ball twenty feet away from the vine
on which it had hung. In it were twenty-three small, well-developed
seeds. These he planted with great care, and from one of them came
the first Burbank potatoes. The wealth of the country was materially
increased by this discovery; the wealth of the boy only to the amount of
one hundred and twenty-five dollars, which he used in attending a better
school than he had before been able to enjoy.
In 1875 Mr. Burbank, to secure, as he said, “a climate which should be
an ally and not an enemy to his work,” moved to Santa Rosa, California.
For ten years of poverty and severe toil he was engaged, for the sake
of a livelihood, in the nursery business, making, in the meantime, such
experiments as he had time for. During the next twenty years,
however, Mr. Burbank was able to give nearly his whole time to his
nature-studies. His energy is tireless, and his aim is to supply to
humanity something for beauty, sustenance, or commerce better than it
has possessed.
Perhaps among all his productions the greatest good to the world will
arise from the spineless cactus. The scourge of the American desert is
the cactus, commonly known as the prickly pear, the whole surface of
which is covered with fine, needlelike spines, while its leaves are
filled with a woody fiber most hurtful to animal life. When eaten by
hunger-crazed cattle it causes death. After years of labor Mr. Burbank
has succeeded in developing from this most unpromising of plants a
perfected cactus which is truly a storehouse of food for man and beast.
Spines and woody fiber have disappeared, leaving juicy, pear-shaped
leaves, weighing often twenty-five or fifty pounds, which, when cooked
in sirup, make a delicious preserve, and in their natural state furnish
a nourishing, thirst-quenching food for domestic animals. The fruit
of this immense plant is aromatic and delicate, and its seeds are at
present worth far more than their weight in gold, since from them are
to spring thousands of plants by means of which it is believed the
uninhabitable portions of the desert may be made to support numberless
herds of cattle.
Another of Mr. Burbank’s achievements is the evergreen crimson rhubarb,
which is not only far less acid than the old variety, but richer in
flavor and a giant in size.
The pomato, a tomato grown on a potato plant, is most interesting. The
plant is a free bearer, having a white, succulent, delicious fruit,
admirable when cooked, used in a salad, or eaten fresh as our other
fruit.
The experiments with prunes conducted at the Santa Rosa ranch have been
of the greatest value to the state. For forty years the prune growers of
the Pacific slope had been searching for a variety of this fruit
which would be as rich in sugar and as abundant a bearer as the little
California prune of commerce, and yet of a larger size, and earlier in
its time of ripening. Mr. Burbank with his famous sugar prune filled all
these requirements, and revolutionized the prune industry of the state.
Besides this triumph he has succeeded in obtaining a variety of this
fruit having a shell-less kernel, so that the fruit when dried much
resembles those which are artificially stuffed.
The flowers which Mr. Burbank has evolved by his methods, and those
which he has simply enlarged and glorified, are far too numerous to be
named here.
In 1905 a grant of ten thousand dollars a year was bestowed upon Mr.
Burbank by the Carnegie Institution of Washington, D.C., for the purpose
of assisting him in his experiments. Seldom has money been better
placed.