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Digitized by the Internet Archive 
 in 2011 with funding from 
 The Library of Congress 
 
 http://www.archive.org/details/factpicturestoryOOcali 
 
rAt 
 
 fact and picture 
 
 _ Story of the Prune 
 and Apricot industry 
 of California and its 
 relation to the quality- 
 foratvd Sufvsw 
 
 Registered U. S. Patent Office 
 
 CALIFORNI 
 NATURE - FLAVORED 
 PRUNES and APRICOTS 
 
•V 
 
 US IN ESS— far-flung and 
 colossal as it is today — is 
 just coming out of its swad- 
 dling clothes. Yesterday — 
 men were inclined to ac 
 cept at its face value that 
 smug phrase, "Competition 
 is the life of trade." Today 
 —these self-same men have seen the light; they 
 are ready to acknowledge that, only too often, 
 competition is the lingering illness, if not the 
 actual death, of trade. They have come to 
 realize that in the new order of things compe- 
 tition must give way to co-operation. They 
 have come to appreciate that whatever operates 
 to the detriment of one of their number must 
 inevitably react to the disadvantage of all. 
 
 Co-operation shows what con- 
 certed action can do. It shows 
 what organization, properly di- 
 rected, can accomplish. It is an 
 augury of better times and better 
 things. It brings with it a sense 
 of closer contact, of understand- 
 ing, of greater responsibility. 
 
 Co-operation, properly applied, 
 has to do with the practice of busi- 
 ness — not the theory. It insists 
 upon the greatest return from 
 every dollar spent. It places a 
 premium on quality. It standard- 
 izes values. It stabilizes prices. 
 It bestows upon each factor the 
 greatest return for the time and 
 cost and energy expended. 
 
 It is this underlying thought — this practi- 
 cal aspect of co-operation — that prompted the 
 formation of the California Prune and Apricot 
 Growers, Inc. In reality, this is a great broth- 
 erhood of growers — all striving to produce 
 something the world needs; to produce it intel- 
 ligently and to maximum capacity; and co- 
 operatively to market it so that every factor 
 involved in its production and distribution is 
 rightly paid. In fine — the California Prune 
 and Apricot Growers, Inc., aims to give to the 
 producer — the grower — a fair price for his out- 
 put of dried prunes and apricots; and sell to 
 the trade at a price that will justify both the 
 production and consumption. 
 
 Here is a tremendous industry welded to- 
 gether for a common purpose; a gigantic en- 
 terprise involving the activities of thousands 
 of men annually — covering a large section of 
 the State of California — producing two prod- 
 ucts that stand uppermost in the minds (or, 
 rather, the stomachs) of American individuals 
 —and reaching out in their distribution to the 
 farthermost parts of the world. 
 
 Prunes and apricots are two foods which 
 should receive a wider favor from the Ameri- 
 can people, for the very reason that they are 
 good foods as well as economical foods. The 
 fact that prunes and apricots have been used in 
 the stewed form and as desserts in almost every 
 home in this country means that these fruits are 
 established in use. The question, then, becomes 
 one of educating the public to a 
 higher appreciation and a broader 
 use of them; and this can be done 
 only by an organization big 
 enough to represent the industry. 
 It follows that such a program 
 of education must be methodical 
 —according to plan. It must take 
 into consideration the eating and 
 buying habits of the nation. It 
 must render a genuine service to 
 the consuming public based on 
 definite and appreciable values. 
 
 "Good counsel brings good 
 fruit." Along with the forma- 
 tion of such an Association as the 
 California Prune and Apricot 
 Growers, Inc., there comes a real 
 and distinct protection to the trade and con- 
 sumer. Because prices are stabilized — be- 
 cause consumption is increased by careful 
 and systematic education — because standards of 
 growing, curing and packing are rigidly ob- 
 served — every link in the distributing chain 
 receives a direct and strengthening benefit. 
 
 Understand — there is no intention on the 
 part of the California Prune and Apricot 
 Growers, Inc., to deprive the distributing 
 agents of their normal, legitimate profits. On 
 the contrary — it will increase their volume of 
 profits by increasing their volume of busi- 
 ness in prunes and apricots — by stimulating 
 and accelerating the sale of these commodities. 
 
 iuL It iHia 
 
 ©CI.A501129 
 
OU are interested in a wide- 
 spread, staple demand for 
 any product. You realize 
 that there is little, if any, 
 sales-resistance to over- 
 come. You appreciate that 
 quick turnover is the mer- 
 chandising demand of the 
 day — that quick turnover means economical 
 merchandising. And you must acknowledge, 
 in the light and trend of merchandising his- 
 tory, that this can be attained and guaranteed 
 only by a brand indelibly impressed upon the 
 mind of the buying public. 
 
 Our brand name SUNSWEET and the de- 
 scriptive words "Nature-flavored" attached to 
 it have a tremendous suggestive force and fas- 
 cination for the consumer. It is 
 unquestionably an applicable 
 name for products of this sort. It 
 conveys instantly an impression of 
 good fruits — fruits ripened and 
 sweetened by the beneficent forces 
 of Nature. It brings up a picture 
 of the pleasant environment sur- 
 rounding their production. It ap- 
 peals to all classes. It is easily 
 remembered. And, above all, it 
 is simple. 
 
 As an integral part of the 
 broad and far-reaching service of 
 the Association to the public and 
 the trade, our top-quality brand 
 SUNSWEET comes to you and 
 virtually says: "Before these dried 
 fruits can earn the right to my good name 
 they must meet definite, prescribed standards 
 of quality: on the tree, in process of curing, 
 in packing and after packing. Rigid inspection 
 assures the quality, flavor, count and size of 
 SUNSWEET prunes and apricots. These 
 products are worth what I ask for them. They 
 have been produced up to a certain standard — 
 not down to a certain price. They have been 
 standardized and inspected. And — the fact 
 that my name appears on them is a surety, a 
 guarantee to the buyer and consumer that they 
 are all they claim to be." And now let us see 
 what is back of SUNSWEET — the things 
 that will make good its claims. 
 
 First — A State-wide, co-operative organiza- 
 tion embracing more than 5,000 growers en- 
 gaged in the prune and apricot industry of 
 California; and representing 75 per cent of 
 the acreage used in the production of these 
 dried fruits. 
 
 Second — Our own packing plants and ware- 
 house establishments under the direction, su- 
 pervision and inspection of both our own and 
 State officials. These packing plants are lo- 
 cated close to the orchards where SUN- 
 SWEET prunes and apricots are grown. They 
 represent just another cog in a well-lubricated 
 system of production — a system which enables 
 the California Prune and Apricot Growers, 
 Inc., to control the quality of its output in the 
 fields right through the succeeding stages of 
 preparation and distribution to 
 the ultimate consumer. 
 
 Third — A guarantee that the 
 SUNSWEET label will appear 
 only on top-grade prunes and 
 apricots. 
 
 Fourth — Carefully planned ad- 
 vertising designed to popularize 
 this brand throughout the land. 
 Let these fundamental facts 
 sink in. Aside from any intrinsic 
 interest that may attach to the trade 
 mark itself — it means that here is 
 a quality brand that already is pav- 
 ing its way into consumer-accept- 
 ance ; that will be nationalized and 
 popularized; and that is sponsored 
 and supported by an organization 
 big enough and broad enough to accomplish 
 the task it has set out to do. 
 
 In the formation of the California Prune 
 and Apricot Growers, Inc., we have given the 
 world nothing unique or novel. The domi- 
 nant principles on which it is firmly founded 
 have been weighed in the scales of experience 
 and found sufficient. It is an organization 
 whose whole being and right to existence are 
 built around the word PROTECTION - 
 protection to its grower members, protection 
 to the agencies employed in the distribution of 
 its products, and protection to the consumer at 
 large. SUNSWEET is but the effective means 
 to make that protection sure and lasting. 
 
 ^\ A/ 
 
 L^> I 
 
THIS MAP SHOWS YOU AT A GLANCE THE PRUNE AND APRICOT 
 PRODUCING COUNTIES OF CALIFORNIA 
 
MILLIONS OF 
 rOUNDS 
 
 42 
 
 41 
 4Q 
 
 39 
 
 33 
 37 
 36 
 33 
 34 
 33 
 32 
 31 
 30 
 29 
 26 
 27 
 26 
 23 
 24 
 23 
 22 
 21 
 20 
 
 1312. 
 
 1313 
 
 1314 
 
 1315 
 
 1316 
 
 1317 
 
 GRAPHIC CHART SHOWING PRODUCTION OF APRICOTS 1912-1917 INCLUSIVE 
 
 % 
 
 I3IZ 
 
 1313 
 
 1914 
 
 1315 
 
 1916 
 
 1917 
 
 39 
 
 3& 
 
 37 
 
 36 
 
 33 
 
 34 
 
 33 
 
 32 
 
 31 
 
 30 
 
 29 
 
 23 
 
 27 
 
 26 
 
 23 
 
 24 
 
 2J 
 
 22 
 
 21 
 
 20 
 
 79 
 
 73 
 
 /7 
 
 76 
 
 75 
 
 /4 
 
 /3 
 
 /2 
 
 71 
 
 70 
 
 9 
 
 6 
 
 7 
 
 6 
 
 5 
 
 4 
 
 J 
 
 2 
 
 I 
 
 STATE'S CBOP 
 
 220,000,000185 
 
 96.000,000 L 35 112,000,000 L BS 166.000,000. LBS. 155,000,000. LBS. 
 
 200,000,OOOLBS 
 
 20W4ox&KW9oicom iaxwxwToiq'mooim wMioxiawmomizo ^jjo4ox6cwao^mep ioxwsomweowmi^o lox'toxmommmm 
 X4ox>u>ioeo9oiooig)up jo40Sj60Toeo?oKJowup jo-toXboroeoioiooeoup mw xwioeoiomwup do^KnoiOjoaowiajaiup 304ox>i07ocoiowe6up 
 
 <SEAS07/AL 
 RAINFALL 10.66 
 AT 3/INUaSE 
 
 6<36 
 
 13.45 
 
 £7.7/ 
 
 /6-.6I 
 
 72.63 
 
 GRAPHIC CHART SHOWING PERCENTAGES OF VARIOUS SIZES OF PRUNES 
 AND TOTAL CROP PRODUCTION 1912-1917 INCLUSIVE 
 
THE upper photograph 
 gives you a glimpse of 
 blossom time in California's 
 pruncland — one of the most 
 beautiful spots in the world, a 
 valley whose entire floor is 
 covered with orchards. Every 
 March a blossom festival is held 
 in this section of the State, 
 drawing visitors from miles 
 around to glimpse this won- 
 drous scene. 
 
 Acres and acres of prune orch- 
 ards — that's what you see in the 
 lower picture. Who can help 
 but admire the broad sweep of 
 country, the fertility and abund- 
 ance of it all? 
 
 -faSa$£ 
 
 
 
 
 ifi'Mi 
 
'■-Map 
 
 HERE it is much the same 
 story — only this time it's 
 apricots. Tons and tons of 
 'cots laid out to receive their 
 share of California's sun and 
 warmth — that's what you see 
 in the upper picture. 
 
 Remember— S UN SWEET 
 apricots are fully matured and 
 tree-ripened before they are 
 picked for drying. When 
 properly prepared, they closely 
 resemble the fresh fruit in taste 
 and appearance — retaining the 
 delicate and distinctive flavor 
 charactertistic of this wonderful 
 fruit. 
 
 Now take a good look at the 
 lower picture — the largest 
 drying ground in the world. 
 This photograph ivas taken at 
 the opening of the 1917 prune 
 season — so you can imagine the 
 picture this vast drying-ground 
 presents at the height of the 
 season. 
 
 
 -S: 
 
 \a** 
 
 I,- 
 
IN THE upper picture you see load 
 after load of SUN SWEET 
 prunes and 'cots waiting their turn 
 outside the packing house. The fruit 
 is hauled direct from the neighboring 
 orchards in wagons or motor trucks. 
 
 And then, in the middle picture, you 
 see another outside view of another 
 packing house. This warehouse and 
 packing plant is typical of SUN- 
 SWEET methods — modern, fire- 
 proof, and with adequate provision for 
 the health and comfort of the em- 
 ployees. 
 
 The loiver photograph starts us off 
 on the packing house trail. This 
 picture shows SUN SWEET fruit — 
 fresh from the drying-ground — being 
 initiated into the processes of the pack- 
 ing plant. The 'cots you see here are 
 getting the shaking-up of their young 
 lives. The function of this device is 
 to shake off the twigs and any other 
 particles that may cling to the fruit. 
 From this they are conveyed to the 
 grader where they are graded auto- 
 matically for size. 
 
 Here you see the Inspector — a dis- 
 interested official of the Association 
 critically examining the fruit as it 
 comes into the packing house. He is 
 an autocrat whose word is final, whose 
 decision knoivs no appeal. You 11 
 find one in every Association plant — 
 courteous, perhaps, but with an eagle 
 eye that knows quality at a glance 
 and whose authority is never ques- 
 tioned. "It must be good — or else 
 it wont pass muster." That's the 
 spirit back of SUN SWEET methods. 
 
 ITsS 
 
:-;*^»;Ri:au^£:^^*«*- 
 
 THE upper photograph: here 
 you see the automatic grader 
 in actual operation. The fruit, 
 which has just come from the re- 
 ceiving room, is run onto this grader 
 at the front end and gradually works 
 its way back. The grading screen is 
 made of copper ivith perforations of 
 definite size. The small fruit falls 
 through the holes of small dimension 
 at the upper end of the grader while 
 the larger fruit is agitated forward 
 until it drops through the larger 
 holes. The automatic grader elimi- 
 nates guesswork and makes for preci- 
 sion in grading. In this way tons of 
 fruit are accurately graded for size. 
 
 The middle photograph: after the 
 fruit has been graded it is conveyed 
 to these bins and trucked off to the 
 packing-room. 
 
 The lower photograph: white-clad 
 workers facing SUN SWEET 
 prunes. Note the uniform dress for 
 women employees. The white caps 
 and aprons are always neat and 
 clean — and, naturally, the women 
 are more careful and thorough in 
 their work. 
 
WHAT'S this ponderous mech- 
 anism in the upper picture? 
 It's the "steamer" in which SUN- 
 SWEET prunes are steamed, steri- 
 lized and softened before packing. 
 Each little bucket you see in the 
 picture trundles out its load of 
 steaming prunes and — like a faith- 
 ful workman — goes back over the 
 "circuit" to do it again and again. 
 
 Do you see that man at the left in 
 the lower picture? He's the 
 fastest weigher of dried fruits in 
 the world. He has a record of 
 720 boxes per hour. 
 
 While the stalwart fellow at the 
 right is "doing his bit" by checking 
 up the weight and pressing the 
 fruit down in the box before 
 nailing. 
 
From the Blossom to the Box 
 
 NO T all dried prunes and apricots 
 are California prunes and apri- 
 cots. Nor do all California 
 prunes and apricots bear the 
 SUNSWEET label. This brand 
 name is reserved only for the top pack: the 
 highest-quality dried fruit it is possible to pro- 
 duce in the State of California — famous for its 
 fruits the world over. 
 
 Before prunes and apricots earn the right to 
 be branded SUNSWEET they must meet 
 definite, prescribed standards of quality: on 
 the tree, in process of curing, in packing and 
 after packing. They must conform to stand- 
 ards set by our own and State officials. 
 
 We select our fruit from bearing orchards 
 that are carefully pruned and sprayed. Result? 
 The fruit is absolutely the best that is grown. 
 
 California's wonderful sunshine gives to 
 'SUNSWEET prunes their rich fruit sugar, 
 ripening them to a royal purple hue and flavor- 
 ing them to almost honey sweetness. The rip- 
 ened prunes are then exposed to the sun until 
 the water content is evaporated, leaving in con- 
 centrated form all the food 
 value and delicacy of flavor. 
 
 The trees blossom some 
 time in March. And this, by 
 the way, is one of Califor- 
 nia's rarest and most beauti- 
 ful offerings to the eye — 
 when its thousands and 
 thousands of prune and apri- 
 cot orchards, in valleys and 
 foothills, are laden with pink 
 and white blossoms. 
 
 Fruit sets immediately 
 following the falling of the 
 petals. Ordinarily a grower 
 can gain a fair idea by the 
 latter part of April, of the 
 kind of crop he is going to 
 have. The prune ripens dur- 
 ing the latter part of August 
 and, at this time, has a dark 
 purple color covered with a 
 light purple bloom. When 
 fully ripened, the prune 
 reaches its highest sugar 
 content and falls to the 
 ground, leaving the stem on 
 the limb. As soon as the fruit 
 
 falls, evaporation of the moisture begins to take 
 place through the skin at the spot where the 
 stem was. 
 
 SUNSWEET prunes are never picked or 
 knocked from the trees. Nature alone deter- 
 mines when they have reached full maturity 
 and drops them one by one to the soft soil for 
 gathering. Once every seven to ten days the 
 orchard is gone over by pickers who pick the 
 fruit from the ground. Usually it takes four 
 to five pickings to harvest the crop. 
 
 The ripened fruit is hauled in boxes to the 
 "dipper shed" and there placed on a power- 
 driven outfit where it is automatically dipped 
 in a boiling hot, slightly caustic solution. Later 
 it is rinsed and graded into two or three sizes 
 and spread on trays for the sun-curing process 
 in the yard. 
 
 There's a reason — and a good one — for the 
 procedure described in the preceding para- 
 graph. Here it is: this dipping process serves 
 to crinkle or slightly cut the skin, thereby de- 
 stroying all germ life, preventing fermentation 
 on the drying trays and hastening the actual 
 process of drying or curing. 
 Once the fruit is in the 
 dry-yard, the question of 
 drying and curing resolves 
 itself into a question of indi- 
 vidual judgment. Fruit is 
 allowed to lie on the trays 
 out in the sun until about 
 three-quarters dried and 
 then stacked in piles one 
 above the other, making due 
 provision for air vents on 
 either end. About twenty 
 trays can be stacked in one 
 pile and the finishing pro- 
 cess takes place in the stack. 
 Under normal weather 
 conditions it requires from 
 ten days to two weeks to cure 
 prunes. While the fruit is 
 on the trays in the dry-yard 
 it is given at least one "turn- 
 ing" by hand — the trays be- 
 ing shaken up so that the 
 fruit secures an equal dry- 
 ing on all sides. Also — this 
 materially lessens the time 
 required for drying. 
 
^MmMmmMm^^. 
 
 
 -z : -:/t 
 
 f« 
 
 
 lIMig 
 
 'Here's an- 
 other import- 
 ant point: fruit 
 that ferments on the 
 trays produces what 
 are commonly known as "bloaters" or "frog" 
 prunes. No such fruit is permitted to go out 
 under the SUNSWEET top-quality brand. 
 
 It may be of interest to note, in passing, that 
 we plan a guarantee of sugar content to accom- 
 pany our SUNSWEET brand at some time in 
 the future. Of course, this would depend upon 
 whether we can perfect an accurate and con- 
 venient method of determining the exact sugar 
 content of these prunes. And — when this will 
 have been accomplished — it will be a distinct 
 achievement in the production and standardi- 
 zation of dried fruit. It will be another feather 
 in the cap of SUNSWEET. 
 
 Now — to get back to our story: after proper 
 curing the fruit is taken from the dry-yard to 
 the dried-fruit house of the orchard and there 
 placed in bins for the "sweating" or evening 
 process. Here it is allowed to pass through 
 the "sweat," which saves it from subsequent 
 damage after storage and, at the same time, 
 equalizes the moisture in the individual prunes, 
 giving the entire mass an even and uniform ap- 
 pearance. After the "sweat" the fruit is put 
 up in sacks and hauled to the nearest packing 
 house. 
 
 But, before we follow SUNSWEET prunes 
 through the packing plant, let us go back 
 to apricots — to the orchard where they are 
 grown. 
 
 Only fully matured, tree-ripened apricots are 
 permitted to go out under the SUNSWEET 
 
 quality brand. The fruit is picked 
 
 from the trees when fully ripe but 
 
 not overripe. The importance of this is best 
 
 appreciated, perhaps, by the individual 
 
 grower. He realizes that overripe fruit has a 
 
 tendency to shrink more and does not show up 
 
 so well after being dried. 
 
 After the 'cots have been gathered they are 
 pitted and halved. This is done entirely by 
 hand because no machine has yet been invented 
 that will invariably cut the fruit along the line 
 of the "seam" or suture — which is necessary in 
 order that the fruit may look well after drying. 
 
 The next step is to get the apricots on drying- 
 trays — pit side up. They are then lightly sul- 
 phured to preserve the fruit and retain its natu- 
 ral color. And the last step — so far as the 
 grower himself is concerned — is to place the 
 apricots on trays out in the sun to be "cured." 
 During this process all dark pieces or "slabs" 
 are picked out. The test of completion is to 
 have the fruit pliable but not soft enough to 
 be "sticky." 
 
 Once they reach the packing house both 
 prunes and apricots undergo a rigid examina- 
 tion in every process. Nothing is overlooked 
 — nothing is taken for granted. Every sack — 
 every pound — of fruit must come up to a fixed 
 standard from which there is no deviation. 
 
 After they 
 have been in- 
 
Here 
 is a fac- 
 simile of 
 t h e In- 
 spection 
 Certificate 
 which accom- 
 panies each 
 shipment of 
 SUN SWEET 
 Prunes and 
 Apricots. This 
 Certificate guar- 
 antees quality, 
 flavor, count, size 
 
 then graded for size and prepared for packing. 
 Eventually they find their way through chutes 
 to the shipping room where they are weighed, 
 boxed automatically and properly labeled for 
 size. After that — they are trundled out to the 
 cars for shipment. 
 
 In boxing prunes for the market it is essen- 
 tial that they be "steamed" for several minutes 
 or until the heat reaches the pit. This steam- 
 ing process not only cleanses and sterilizes the 
 prunes but makes them easier to handle in 
 packing. After cooling off, the prune has" a 
 glossy, jet black color, often with a dark purple 
 sheen. The SUNSWEET prune, when it 
 leaves the packing house, presents a very tempt- 
 ing appearance. It is black, smooth-skinned 
 and pliable — but not soft. 
 
 The dried apricot, too, requires a sterilizing 
 and rinsing process before being packed. The 
 fruit is thoroughly washed in an agitated cold 
 water bath and lightly sulphured. The sul- 
 phur offsets the darkening effect that might 
 result from this cold plunge; and, what is 
 more, prevents any possibility of mouldy or 
 wormy fruit. 
 
 So that— when the SUNSWEET apricot is 
 ready to leave the packing house — it is yel- 
 
 low amber in color, has a smooth clear skin, 
 and is pliable — but not soft enough to be 
 sticky." 
 
 A. visit to one of these packing plants, in 
 season, impresses you with the fact that every- 
 thing here moves along with precision and 
 without delay. Each plant is an admirable 
 example of organized efficiency. There is no 
 lost motion — no indirection. 
 
 Our system of packing house supervision 
 is complete. Our various packing houses 
 I are located near the orchards. Our State- 
 \ wide organization enables us to keep in 
 \ touch with every grower, every packing 
 \ plant, every factor engaged in the produc- 
 tion of SUNSWEET dried fruits. The 
 men who supervise their packing and 
 production are men of long experience 
 in the selection, buying and packing 
 of fruit. 
 
 SUNSWEET prunes and apricots 
 are graded and packed on a high- 
 standard schedule that remains fixed 
 season after season, day in and day 
 out. No detail in growing or pack- 
 ing that would operate to the possi- 
 ble betterment of the fruit has been 
 overlooked — you can be sure of that! 
 To turn out a pack as nearly 100 per cent 
 perfect as possible — this is the fundamental 
 idea upon which SUNSWEET is grounded. 
 And — the importance of this is being con- 
 stantly drilled into the mind of every one in 
 the employ of the Association — from the time 
 the fruit leaves the orchard until it is loaded 
 into the car and shipped. And it is this pains- 
 taking attention to detail — this constant watch- 
 fulness and guidance — that makes possible the 
 uniformlv high quality characteristic of SUN- 
 SWEET". 
 
 This much is certain: no better fruits are 
 grown and no better dried fruits are packed — 
 SUNSWEET prunes and apricots are fit for 
 anv table in the land. 
 
Two Toods that Serve and Save 
 
 / 
 
 UST now, when food-conservation 
 is receiving such serious consider- 
 ation, the value of dried products 
 is becoming more and more ap- 
 parent. As fresh fruits will not 
 keep indefinitely, and canned goods are bulky, 
 the drying of fruits has the 
 double advantage of protection 
 against decay, renders the fruit 
 compact, convenient, and, at the 
 same time, palatable. 
 
 The food value of a pound of 
 dried fruit is, of course, much 
 greater than the same quantity 
 of fresh fruit. And under pres- 
 ent conditions, where economy 
 is such a factor to the house- 
 wife, the high food value of 
 prunes and apricots places them 
 among the reasonable (and al- 
 ways seasonable) articles of 
 diet. Not only do they inject 
 variety into the daily fare, but, 
 as a source of energy, they com- I 
 pare with cereals and starchy # • 
 vegetables. Their food value, \ 
 delicious taste and beneficial 
 effects upon the system have 
 long been recognized. 
 
 Perhaps no other dried fruit 
 is quite so generally used as the 
 prune; nor is there any of more 
 value in the diet. But how sel- 
 dom you find it properly cooked 
 or prepared in the various tooth- 
 some ways to which this fruit 
 lends itself. And for that reason 
 prunes only too often are not as 
 highly esteemed as they should 
 be. 
 
 In preparing, the fruit should 
 first be soaked, in cold water 
 to cover, at least two hours. 
 Long, slow cooking in the water in which they 
 were soaked is necessary to make them soft and 
 juicy, no sugar being added during the process. 
 When cooked, they should be sweetened mod- 
 erately and will be much improved by standing 
 at least twenty-four hours before serving. In 
 this way, they will be plump and well-seasoned 
 to the center. Also, by the slow process of 
 cooking, very little sugar will be necessary. A 
 
 lELLEDEGRAF, 
 
 ugh whose courtesy 
 
 accompanying arti- 
 
 reproduced, enjoys a 
 
 ity on domestic science and 
 modern cookery. She is a 
 graduate of t h e Domes tic 
 Science Department of the 
 Columbia University, New 
 York, and has held demonstra- 
 tions throughout the country. 
 Only recently she appeared 
 before the leading women's 
 clubs of America in a similar 
 capacity. Latterly she has 
 rendered conspicuous service 
 to the Government through 
 her classes on food-conserva- 
 tion and war-time cooking. 
 
 few slices of lemon (or lemon juice) or, per- 
 haps, a stick of cinnamon, offer a pleasing 
 variety to the stewed prune. 
 
 The prune juice itself provides one of the 
 most healthful, natural syrups. It is often 
 recommended for invalids and offers one of the 
 most harmless and efficient laxa- 
 tives that can be given to young 
 children. 
 
 When you stop and consider 
 it, there is an almost endless 
 variety of dishes — palatable, at- 
 tractive, wholesome, high in 
 food value — that can be pre- 
 pared from prunes quickly and 
 readily. For example, there are 
 prune dumplings; and then - 
 filling for sandwiches, filling 
 for pastry, ice cream, bread. 
 Also they can be cooked with 
 cereals or used for puddings and 
 fruit salads. And even the lowly 
 bread and rice pudding, too, are 
 glorified when three or four 
 baked prunes, with plenty of 
 juice, are added to the other- 
 wise unexciting dessert. 
 
 The flavor of the apricot 
 seems to be perfectly retained in 
 the dried product, making this 
 fruit a very desirable one for use 
 in sauces and desserts. With 
 pineapple, the dried apricot 
 makes a most excellent marma- 
 lade. The sauce added to an 
 omelet just before serving will 
 be found most appetizing. And 
 then, there is frozen pudding- 
 made of juice and pulp ; steamed 
 pudding; apricot and wine jelly 
 for the convalescent; and dried 
 apricots can be prepared in so 
 many other practical ways by 
 the skilful housewife. With both prunes and 
 apricots so little sugar is necessary (the fruits 
 having natural sugars of their own) that they 
 are doubly valuable now. Whether used by 
 themselves as substitutes for fresh or preserved 
 fruits, or mixed into bread, puddings, pastry, 
 and various other dishes, prunes and apricots 
 offer a wholesome, nutritious and economical 
 way of securing variety in the daily fare. 
 
y4 New Dish for the Nation 
 — this Suns wee t Creation 
 
 All of us are familiar with such 
 favorites as stewed prunes, prune 
 whip, stewed apricots, apricot pie, 
 apricot cobbler and apricot souffle. 
 But why stop there? Think of 
 the infinite variety of dishes — 
 tempting, delicious, nourishing — 
 that can be made from these two 
 dried fruits. 
 
 Take, for example, this ^^ \ 
 delectable Prune Pastri- ] 
 Pie — a splendid tribute 
 to the baker's art, attrac- 
 tive enough and whole- 
 some enough to grace 
 any table in the land. 
 What could be more tasty, 
 
 "Oh Boy: 
 
 more nutritious, or more ap- 
 pealing, than this layer of 
 SUNSWEET Prunes nestling 
 between crisp, flaky crusts ? 
 Altogether a tempting and 
 toothsome dessert designed to 
 tickle the palate of the Made- 
 in-America Boy — and his father 
 and mother and sister, too. 
 
 This is merely an illustration 
 of what SU|NSWEET 
 can do — and will do — to 
 educate the American 
 public to a higher appre- 
 ciation and a wider use of 
 California's nature-flav- 
 ored prunes and apricots. 
 
 Prune Pastri-Pie 
 
 Here's the way Maxime — premier 
 pastry chef of the Hotel St. Francis, 
 San Francisco — goes about making the 
 ordinary-sized Prune Pastri-Pie: 
 
 Take one pound of SUNSWEET 
 prunes and stew them thoroughly in a 
 small quantity of water until they are 
 soft. Then — let cool. After that, re- 
 move the stones and mash the prunes 
 together. Do not strain, but keep the 
 juice. And then — spread the mash over 
 ordinary pie dough in the baking pan. 
 
 Place strips of dough over the top of 
 the prunes and put in oven to bake. 
 Add no sugar. If necessary, a little 
 sugar may be placed on top of the pie. 
 
 A relatively simple procedure, as 
 baking goes. The result is a luscious 
 Prune Pastri-Pie a la SUNSWEET- 
 um-m--m! Wholesome and nutritious 
 — sweet but not cloying. Rich? Yes! 
 But naturally so! Just such a pie as 
 mother can make — if she has SUN- 
 SWEET Prunes to make it with. 
 
 • •:. 
 
 *»C3!3ES^- 
 
 m 
 
 OJkt 
 
Rather inviting, this 
 Apricot Pie! Open, 
 frank, and proud of its 
 SUNSWEET Unease! 
 For — dried apricots 
 {and, more especially, 
 SUNSWEET Apri- 
 cots) are the greatest 
 of all pie fruits. When 
 properly prepared, they 
 closely resemble the 
 fresh fruit in taste and 
 appearance. 
 
 
 
 ■ 
 
 Nor is the use of Apricots confined to the making 
 of pies — as witness this alluring Apricot Souffle. 
 
 There is a tall hedge 
 of difference between 
 stewed prunes, as most 
 people know them — 
 and stewed prunes, as 
 they should be. One 
 of the things SUN- 
 SWEET will "get 
 home" is how to stew 
 prunes properly — and 
 that boiled prunes are 
 NOT necessarily 
 spoiled prunes. 
 
The food \&hie of Prunes ^Aprieote 
 
 ^ 
 
 HERE are excel- 
 lent reasons why 
 more dried fruits 
 generally should, 
 in some form or 
 other, be eaten in 
 much larger quantities than at 
 present. We must remember that 
 there are two chief objects of 
 foods: (1) to build and repair 
 tissue; (2) to yield energy. 
 
 Can dried fruit build and repair 
 tissue? Can dried fruit yield 
 energy ? The answer to both these 
 questions is, "Yes." The dried fruits, however, cannot 
 build to any appreciable extent, either muscular tissue 01 
 bony tissue, but the fruit can build fatty tissue. 
 
 The table below shows us, conclusively, that the chief 
 nutritive element in the dried fruits generally is sugar, one 
 of the most valuable of the carbohydrates, and certainly 
 most easily digested and assimilated of all. When we con- 
 sider that the consensus of opinion among physiologists and 
 nutrition investigators is that the carbohydrates of our food, 
 and not the nitrogenous compounds, are the source of mus- 
 cular energy for the body, we can better appreciate the high 
 nutritive value and the desirability of dried fruits. 
 
 The value of fruits and 
 vegetables also in the diet is 
 further emphasized when 
 the mineral ingredients of 
 foods are considered. These, 
 for convenience and brevity, 
 may be divided into base- 
 forming and acid- 
 forming elements. 
 Those contributing 
 to the former are 
 potash, soda, lime, 
 magnesia, etc. — to 
 the latter, sulphur, 
 phosphorus, chlorin, 
 etc. In meat and 
 eggs we have an ex- 
 cess of the acid- 
 forming elements. 
 The grain by-prod- 
 ucts indicate some- 
 times a balance or a 
 slight predominance 
 of acid-forming ele- 
 ments, and the more 
 refined the product 
 the greater is the ex- 
 cess. In milk the 
 balance is in favor of 
 the bases. Vegetables 
 and fruit contain a 
 large excess of base- 
 forming elements. 
 These statements in- 
 dicate very strongly 
 
 WE are indebted to M. E. Jaffa, Professor of 
 Nutrition of the University of California, for 
 the article which appears on this page. Pro- 
 fessor Jaffa enjoys a country-wide reputation as 
 an authority on food values. His investigations 
 in the field of nutrition have attracted national 
 and international attention and his bulletins 
 and reports are regarded as an authoritative 
 exposition of the subject. In the accompanying 
 article he has tried to give you, in semi-scientific 
 terms, interesting and informative facts concern- 
 ing the nutritive value of prunes and apricots. 
 You will find it instructive reading. 
 
 wat^ 
 
 
 
 m 
 
 Water 
 
 Protein or nitrogen- 
 ous compounds 
 
 Fat 
 
 Sugar, starch & 
 
 Crude Fiber 
 
 Mineral matter or ash 
 
 Fuel value per lb., 
 calories 
 
 28.47 
 
 29.14 
 
 22.7 
 
 1 
 38.2 
 
 4.55 
 
 2.54 
 
 4.3 
 
 2.9 
 
 .61 
 
 .59 
 
 .7 
 
 .3 
 
 62.57 
 .66 
 
 63.37 
 1.65 
 
 62.5 
 
 8.5 
 
 55.0 
 
 2.2 
 
 3.14 
 
 2.71 
 
 1.3 
 
 1.4 
 
 100.00 
 
 100.00 
 
 100.0 
 
 100.0 
 
 1,336 
 
 1,292 
 
 1,395 
 
 1,125 
 
 the desirability of having in the 
 diet a generous proportion of 
 fruits. A diet consisting only of 
 cereals, meat and eggs, in which, 
 therefore, the acid-forming ele- 
 ments would greatly predominate, 
 would serve to bring about dis- 
 turbances of metabolism. 
 
 It might be well here to con- 
 sider also the mineral matter to be 
 found in dried fruits. 
 
 Prunes, especially, are high 
 in iron. Indeed, the seeded raisin 
 is the only fruit which exceeds the 
 prune in iron content. Certainly, this is a valuable 
 point to remember in considering the nutritive value of 
 prunes. Another important effect of eating fruit is the in- 
 troduction of an acid substance into the digestive tract 
 which later yields an alkaline or basic substance in the 
 blood and tissues. 
 
 Now — in order to determine relative food values we 
 must have some basis of computation. One method of com- 
 paring the total value of one food with another is by 
 means of the calorie or unit of energy. An inspection of 
 the figures giving the caloric values of foods listed in the 
 accompanying table shows how favorably dried fruits com- 
 pare with flour and white bread. The comparison, how- 
 ever, of the chemical composition alone, does not give one, 
 always, the true physiological or real value of a food. 
 While it is true that flour possesses the higher total food 
 value, when compared with the ordinary dried fruits, still 
 a combination of the two is far better than either alone. 
 In using dried fruits we obtain not only the nutritive 
 
 value of the sugar, 
 but whatever other 
 hygienic or medici- 
 nal value they have 
 by virtue of the salts 
 and organic acids 
 found in fruits and 
 also in vegetables. 
 
 The craving for 
 sweets, exhibited in 
 most children and 
 many adults, is a 
 natural demand on 
 the part of the sys- 
 tem for a, needed 
 food. This truth is 
 brought home to us 
 more clearly when 
 we remember that 
 Nature's food for 
 the infant, mother's 
 milk, contains, of 
 its solids, 50 per 
 cent sugar. Nature 
 continues to provide 
 sugar for the older 
 children in the form 
 of sweet fruits. 
 
 Here is the table referred to in the 
 accompanying article by Professor 
 Jaffa. It shows, in concise form, the 
 nutritive -value of prunes and apricots, 
 as compared with other staple articles 
 of diet. And it offers the best argu- 
 ment that could he advanced for a 
 wider consumption of these fruits. 
 
 QQ 
 
 29.4 
 
 2.4 
 
 100.0 
 
 1,290 
 
 28.1 
 
 2.0 
 
 100.0 
 
 1,350 
 
 12.5 
 
 ££ea 
 
 32.9 
 
 56.5 
 
 .5 
 
 100.0 
 
 1,650 
 
 100.0 
 
 1,270 
 
A Tribute lay the Chef 
 
 Ml 
 
 T is time that prunes and 
 apricots came into their 
 own. Heretofore these 
 dried fruits have been con- 
 tent to stay in the back- 
 * ground of modern cook- 
 ery ; and I am glad that a concerted 
 
 effort is being made to bring them 
 
 out from hiding, so to speak, and 
 
 popularize their daily use. I look 
 
 forward to the time when the true 
 
 food and gastronomic value of 
 
 dried prunes and apricots will be 
 
 properly appreciated — when chefs 
 
 and cooks and housewives generally will see that they 
 
 occupy a much more important place on their menus than 
 
 they do now. For — it would be hard to find two foods that 
 
 adapt themselves so readily to so many uses. Now, I am 
 
 going to show you just a few ways of using them: 
 
 Let us say you wish to use prunes raw. Alright ! All you 
 
 need do is to let them soak thoroughly in cold water for at 
 
 least three hours. (Apricots require only a half hour for this 
 
 purpose.) You can use them for soups, for garnishing salads, 
 
 for pies and puddings — just the same as fresh fruit. And 
 
 then you can use them as sauces for puddings, as stuffing 
 
 for poultry or game and — yes ! — use them even as vegetable. 
 Not alone this — you can use them to flavor drinks or for 
 
 the purpose of garnishing a bowl or caraffe. 
 
 As desserts, prunes and apricots are always in order. 
 
 And, while I think of it, what is more tempting than prune 
 
 jam or apricot marmalade? 
 
 And now think of the many, many things you can do with 
 
 prunes by cooking and baking. To the ingenious chef or 
 
 housewife nothing is 
 
 impossible. For in- 
 stance — there are 
 
 any number of ways 
 
 to combine prunes 
 
 and apricots with 
 
 flours and cereals. 
 
 You can have prunes 
 
 with macaroni, spag- 
 hetti, vermicelli, and 
 
 so on. 
 And then, of course, 
 
 there are numberless 
 
 ways in which to use 
 
 prunes and apricots 
 
 in making breads, 
 
 rolls, fruit cakes, etc. 
 There is this much 
 
 to be said, however, 
 
 in preparing prunes 
 
 forboilingorbaking : 
 
 use plenty of water 
 
 so the fruit will be 
 
 "loose." Give them 
 
 lots of room — don't 
 
 pile them up and 
 
 smother them. Give 
 
 them an opportunity 
 
 HERE is a chef who believes in giving prunes 
 and apricots their just desserts. Victor Hirtz- 
 ler, the chef responsible for the accompany- 
 ing article, is an artist in the same sense that 
 Caruso or Paderewski is an artist. His life has 
 been devoted to the culinary arts and his creative 
 genius is responsible for many toothsome, 
 wholesome dishes now fa?nous here and abroad. 
 For fourteen years Victor has been practicing his 
 art at the Hotel St. Francis, Sa?i Francisco. 
 Prior to that he was in Neiu } ork and Paris. 
 You will enjoy reading this glowing tribute to 
 prunes and apricots by this famous chef. 
 
 to swell out their chests, so to 
 speak, and give you the best that is 
 in them. 
 
 Let us take baked prunes, for ex- 
 ample. Properly prepared these 
 may well rank with the foremost 
 table luxury. The thing is sim- 
 plicity itself : first — lay your 
 prunes side by side in a baking dish, 
 taking care that there is ample 
 room for each prune to expand in 
 the process of baking. Cover the 
 prunes with water and set into a 
 hot oven. Be careful, however, 
 that the oven is not too hot ; the best flavor of every baked 
 dish is brought out by slow cooking. 
 
 At the end of an hour pour off three-quarters of the 
 juice. And Hooverize every bit of this juice. To the juice 
 remaining in the pan, add sugar to taste, a bit of lemon 
 rind and a stick of cinnamon. Then cover the pan closely 
 and return it to the oven to finish baking. The prunes 
 should remain in the oven until the juice has been reduced 
 to a thick syrup. They are then ready to be served in any 
 number of ways. 
 
 Served cold with whipped cream (and, perhaps, sprinkled 
 with ground nuts) they are really delicious. They make 
 
 ,^8^ 
 
 In order to demonstrate tlic wide 
 utility of dried prunes and apricots 
 Victor Ilirtzler, maitre de cuisine of 
 the Hotel St. Francis, San Francisco, 
 prepared a dinner in which these fruits 
 tiffined importunity in nearly every 
 course. They not only dominated hut 
 usurped the menu — which teas: 
 
 Prunes en Supreme 
 
 Chicken Soup 
 
 Salted Almonds 
 
 Filet of Sole with Sunsweet Prunes 
 
 Stuffed Squnh Chicken with Sunsweet Apricots 
 
 Peas etudes Potato Chateau 
 
 Prune and Apricot Salad 
 
 Pudding Glace Prune et Apricot 
 
 Assorted Cak^s 
 
 Demi Tasse 
 
 Prune and Apricot Punch Prune Bread Apricot Rolls 
 
 {Recipes will be furnished on request) 
 
 a luscious addition to a fruit 
 salad. And anyone who has 
 not tasted a fowl dressing 
 of prunes and some ground 
 nuts has a treat in store. 
 
 In this brief resume I have 
 only tried to touch upon 
 the infinite variety 
 of wholesome, appe- 
 tizing and zestful 
 dishes than can be 
 made from prunes 
 and apricots. It is 
 enough, however, to 
 show what can be 
 done with them — 
 providing the chef 
 or housewife has the 
 inclination and the 
 proper guidance. It 
 is hardly fair to these 
 dried fruits to use 
 them as desserts and 
 stop there. They de- 
 serve better treat- 
 ment than that. 
 They are good foods, 
 to begin with ; nat- 
 ural foods, high in 
 nutritive value, easy 
 to digest. They are 
 easy to handle in the 
 kitchen and adapt 
 themselves to a wide 
 range of uses. 
 
The Sales^S$ttificettice of Simsweet 
 
 NCE in a decade, perhaps, you find 
 a trade name or mark that trips off 
 the tongue lightly, that nestles in 
 your memory and that is easy to re- 
 member and repeat; a name so 
 simple, so suggestive, so significant that you 
 can't help but warm up to it at once. 
 Such a name is SUNSWEET. 
 It is a name that will linger in the minds of 
 American housewives as a sign of the highest 
 quality prunes and apricots obtainable. 
 
 The day will come — and sooner than you 
 think— when SUNSWEET will be a buyword 
 throughout the land. The American housewife 
 no longer will say: "Send me some prunes and 
 apricots." Instead, it will be the most natural 
 thing for her to say : "Send me SUNSWEET." 
 Because— she will know what SUNSWEET 
 is and what it stands for. She will know that 
 
 this brand is a symbol of top-quality dried fruit 
 —the finest prunes and apricots it is possible to 
 produce in California. And she will realize 
 that here is a definite standard of quality upon 
 which she can rely day in and day out. 
 
 What a change from the "good old days" (so- 
 called) when prunes were prunes and apricots 
 were apricots; when practically all buying was 
 a hazard — impossible for the child and risky 
 even for the parents; when "Caveat emptor" 
 ("Let the buyer beware") reflected the trend of 
 the times. 
 
 Today — what a contrast! — the housewife 
 sends her little child to make purchases at the 
 corner grocery. She sends her with perfect 
 confidence that, even though a child, it will be 
 easy for her to get exactly what she wants. All 
 that the little messenger needs is explicit in- 
 structions to get this or that product by name. 
 
 SUNSWEET Prunes 
 are packed in all de- 
 sirable sizes, but only 
 one grade — the very best. 
 It is easy to see that the 
 trees in one orchard ivill 
 produce a multiplicity of 
 sizes. Therefore, we plan 
 to educate the consumer- 
 public to a better under- 
 standing of our grad- 
 ings; and to show that 
 our brand name SUN- 
 SWEET is a designation 
 of quality — not size. 
 
The Safes^Sgraficance of Staisweet 
 
 HREE dominant questions: Will 
 it please and satisfy the public? 
 Will it make a profit for you? 
 Will it please and satisfy the 
 trade? To each of which SUN- 
 SWEET answers, most emphatically, "Yes!" 
 Wide as is the demand for prunes and apri- 
 cots, we have hardly begun to tap the surface. 
 The fact that they are not new foods is just so 
 much in their favor. It is not so much a question 
 of establishing a demand for prunes and apri- 
 cots. We have that — to start with. It is more 
 a question of increasing this demand — by stand- 
 ardizing and elevating these products in the 
 mind of the buying-public. 
 
 And — there can be no doubt in your mind 
 as to the ability of the California Prune and 
 Apricot Growers, Inc., to accomplish this. 
 
 This program of consumer-education will be 
 built around the quality-brand SUNSWEET. 
 
 The consumer will be taught new and varied 
 uses of prunes and apricots by broad and exten- 
 sive publicity. We will tell the housewives of 
 this nation — as we are telling you now — the 
 story and glory of SUNSWEET. Result? 
 They will not only buy more prunes and apri- 
 cots — but they will buy them oftener. 
 
 It goes without saying that this influence will 
 be reflected in the sales that go over the counter. 
 Increased demand will bring an increased vol- 
 ume of sales and with it will come an increased 
 volume of profits. 
 
 Bear all this in mind when you stop and con- 
 sider the scope, the sales-significance of SUN- 
 SWEET. It is not merely that we have given 
 the nation another household name. It is a 
 name that will be indelibly impressed on the 
 mind of the consumer-public; a name that the 
 American housewife (multiplied 20,000,000 
 times) will go by in buying prunes and apricots. 
 
 SUNSWEET Apricots 
 are packed in five sizes 
 {Choice, Extra Choice, 
 Fancy, Extra Fancy and 
 Jumbo) but only one qual- 
 ity — the very best. Each 
 box of SUNSWEET 
 Apricots (as well as 
 SUNSWEET Prunes) 
 carries a guarantee of 
 quality of fruit and 
 weight; an Inspection 
 Certificate accompanies 
 each shipment, guarantee- 
 ing condition on arrival. 
 
PD -6.5. 
 
< ,V/l»w£fc 
 
 <&■ 
 
 > 
 
 \ ^ 
 
 \ V N v ! 
 |\ **>*\ 
 
 '4 / 111 
 
 \\7 4- 
 
 20,000,000 Monies Will Come to Know This Name 
 
 H'. 
 
 ™ * SUNSWFFT ..p 
 
 The day will cnmt-wd »«ri man jnu 
 ihmV— when SUNSWF.FT w.ll he 1 hut 
 word ihroughflut (he land- The Amr'itan 
 houmnile will no lonfrr uy: "Scnrl me 1 
 
 w,l! rr rh* moil natural ihinj -r. (he world l.x 
 her way '■Sen.lmeSUNSWEFT" 
 Because— ihc American houwrw.te will he 
 
 [W 5J ndA P -i- — "^ 
 
 consume! .i-joipaFEO 
 -.« and aprievn. Sh 
 it SUNSWEKTuir, 
 
 LIFORNIA PRLI 
 
 KhT Rrr 
 PRICOT GROWERS, l« 
 
 "S 
 
 0/ 
 
 
 
 •"'v 
 
 \9lin9lrV(B«r flavored 
 
 primes and Apricots 
 
 
 _/. 
 
 
 sfeii 
 
 
 
 pr 
 
 ] 
 
 Califc 
 
 )rnia Prune & Apricot CjroffiSifl 
 
 SAN JOSE, CALIFORNIA 
 
 
 G. '"v\ '<*&>,' / 
 
 frgp 
 
 l7 ^^ 
 
 f m ^^^ H E S E advertisements have per- 
 m ^^ formed, quietly but effectively, be- 
 ^_ .J fore an audience of more than 
 ^"^ 200,000. They have blanketed 
 the country from tip to tip and from end 
 to end — and all to what purpose ? 
 
 To show what SUNSWEET is and 
 what it stands for ; to reveal the bigness of 
 the organization back of it; to make clear 
 to wholesalers and retailers the tremendous 
 sales-significance of this trade mark. 
 
 These advertisements — forming a care- 
 fully planned trade paper campaign — have 
 
 appeared in publications in the United 
 States and Canada with an aggregate cir- 
 culation of more than 200,000. 
 
 It is impossible to measure the influence 
 wielded by this campaign in registering a 
 favorable impression of SUNSWEET in 
 the minds of the trade. Grocers, bakers, 
 confectioners and merchants all ; canners 
 and packers; brokers and jobbers; whole- 
 salers and retailers — all have been told the 
 story of SUNSWEET. 
 
 Here's the list of trade papers we have 
 used and are using: 
 
 American Grocer 
 Bakers and Confectioners 
 
 Review 
 Bakers Helper 
 Bakers Review 
 Bakers Weekly 
 California Fruit News 
 Canadian Grocer 
 Commercial Bulletin 
 Grocers Advocate 
 Grocers Magazine 
 Grocers Review 
 Illinois Retail Merchants 
 
 Journal 
 Inland Storekeeper 
 Interstate Grocer 
 Louisiana Grocer 
 
 *TT^ 
 
 Merchants Index 
 Merchants Journal 
 Merchants Trade Journal 
 Michigan Tradesman 
 Modern Grocer 
 Modern Merchant and 
 
 Grocery World 
 National Baker 
 National Grocer 
 New England Grocer 
 New West Trade 
 Northwestern Merchant 
 Office and Store 
 Omaha Tradesman 
 Oregon Merchant 
 Pacific Coast Gazette 
 Pennsylvania Merchant 
 
 Retailers Journal 
 Retail Grocers Advocate 
 
 (Neil- York) 
 Retail Grocers Advocate 
 
 (San Francisco) 
 Retail Merchant 
 Southern Merchant 
 The Merchants Journal and 
 
 Commerce 
 Trade 
 
 Twin City Bulletin 
 Up-to-Date 
 
 Western Canner and Packer 
 Wholesale Grocer 
 Winnipeg and Western 
 
 Grocer 
 
 
 
Main Offices of the California Prune and Apricot Growers., Inc., San Jose, California 
 this splendid structure was built for and is owned by the association 
 
 Officers of the 
 
 California Prune and Apricot Growers, inc. 
 
 T. S. MONTGOMERY 
 
 President 
 
 W. A. YERXA 
 
 Vice President 
 
 H. G. COYKENDALL 
 
 General Manager 
 
 JOSEPH H. BONE 
 
 Sec'y and Treas. 
 
 S. R. SQUIBB 
 
 Ass't Sec'y 
 
 T. S. Montgomery 
 
 H. G. COYKENDALL 
 
 EXECUTIVE COMMITTEE 
 Wm. G. Alexander 
 
 H. C. Dunlap 
 A. Kammerer 
 
 DIRECTORS 
 
 W. A. Yerxa . 
 H. C. Dunlap . 
 Frank A. Brush 
 G. C. Alexander 
 
 Princeton 
 . Yountville 
 . Santa Rosa 
 . Healdsburg 
 
 T. S. Montgomery 
 
 H. G. COYKENDALL 
 
 J. O. Hayes . . 
 W. G. Alexander 
 A. Kammerer . 
 
 . San Jose 
 Cupertino 
 . San Jose 
 . San Jose 
 . San Jose 
 
 Nathan Lester . . . Santa Clara 
 
 D. Felsenthal Fillmore 
 
 C. G. Hamilton Hemet 
 
 J. W. Macaulay .... Visalia 
 
 TRUSTEES 
 
 Wm. J. O'Connor 
 F. W. Wilson . . . 
 
 . . . Chico 
 
 Irwin E. Pomeroy . 
 S. E. Johnson . . 
 J. S. Williams . . 
 
 Santa Clara 
 
 
 . . . Napa 
 
 
 Henry C. Malone . 
 
 R. P. Van Orden . 
 
 . Mt. View 
 
 F. A. Abshire . . . 
 Geo. W. Glendenninc 
 
 . Geyserville 
 . Cupertino 
 . Los Gatos 
 
 Fred L. Barnhisel 
 Henry Hecker . . 
 
 Hollister 
 
 J. J. Stanfield . . . 
 
 Frank T. Swett . 
 J. C. Shinn . . . 
 
 Martinez 
 
 . . . NlLES 
 
 Frank Di Fiore .... San Jose 
 
 M. J. Madison Hayward 
 
 F. E. Bagnall Simi 
 
 L. E. Mills .... Santa Paula 
 
 E. O. Eggen Hemet 
 
 W. F. Riesland Hemet 
 
 J. W. Arthur Hanford 
 
 Arthur Swall Tulare 
 
 Copyright. 1918. by the California Prune and apricot Growers, Inc. 
 Produced by Honig-Cooper Company. Advertising agents. San Francisco 
 

 
 
 
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