In Paraguay the citrus grower is not armed with statistics concerning his returns. The growers are unanimous in their opinion, however, that the industry pays. A crop of 4000 baskets from the Uruguayan tangerine grove sold several years ago for $6,000 Argentine gold ($1.00 Argentine gold equals $0.965 U. S.), or about $0.50 per hundred.

The general average for the common Paraguayan orange is one dollar (gold) f. o. b. wharves per thousand. A so-called Orange Trust handles most of the orange crop.

Growers in the vicinity of Puente assembled at the packing house Thursday evening. August 11th for the purpose of making preparations for the coming season's shipments. The general officers of the M. O. D. were present and gave short addresses. Mr. St. Clair Sherrod, of Anaheim, spoke about the satisfaction the M. O. D. had given him.

F. C. Fitzgibbon, traffic manager of the M. O. D., attended the traffic and shippers convention in Chicago, IL, this month.

The white tissue of the orange contains pectin which is of great value in making jellies from fruits deficient in pectin.

Gumption with the Quill

TELEPHONE PICO 3580 1206-08 So. HILL STREET

Dent-o-mel

Arrange with your Packing House

Manager to get a bottle of Dent-o-mel.

Preserve your teeth and you conserve your health.

A LETTER TO YOU

Dear Home Keeper:

I hope you enjoy receiving letters for I am planning to write to you quite often. And I do hope you enjoy writing letters! For of course I will be disappointed if you don't reply, and will be looking for a letter from you every day until it comes.

Recently I've been thinking a great deal about just what it means to be a home keeper, and how very splendid it is. What a big and important place home keepers have in the world and how badly off the world would be without them. I like to feel that I am needed, don't you? And we are needed. Each of us has a place that no one else can fill and a home that no one else can keep. So, realizing that, we want to do our very best, I'm sure, and want to be willing to help each other whenever we have the opportunity. Citrus Leaves is giving its home keepers a lovely opportunity to work together and to help each other. Let's make the most of it!

By the way, this is the month little Bobbie starts to school, isn't it? I know just how happy he is to be so grown-up and to start out to meet the big world all by himself, and you are doubtless happy too, to know that the ideals which you have instilled in him. will now go out and become a real part in the world's life.

If you try out any of the suggestions given on this page and find them helpful, tell me about it, and if there is anything that you would like to see on this page, tell me that. Don't hesitate to give your ideas. They will help us all and we need them.

Most sincerely yours.
JOAN.

Preparation of Fruit for Jelly

1st. Rinse thoroughly in cold water to remove dust and dirt, and any possible chemical deposit in case the fruit has been sprayed with chemicals.

2nd. Cap or stem berries and small fruits after rinsing.

3rd. Small fruits should be mashed, and large fruits cut into small pieces. Add water before.. cooking is begun. Allow 4 pint of water for each pound of fruit, for the small fruits that have been mashed. For fruits, such as apples and crab apples, which have been cut into small pieces, allow 11⁄2 parts of water for each part of fruit.

sary. Frequently, when no pectin is found in raw, pressed juice of certain fruits, juice cooked out of the same fruit will contain a large amount of it. Crushed fruit, with water added, should be brought to the boiling point and allowed to simmer until very tender, but not mushy. This process usually requires thirty to forty-five minutes. Cloudy jelly will result from fruit which is cooked until it is very soft.

When the fruit is cooked, it should be put into a cotton bag and pressed, to extract all the juice possible. Now allow the juice to drain through a bag (do not press) to remove all the small particles of fruit.

To make the juice clearer still, allow it to stand until the tiny particles settle to the bottom, then pour off the juice carefully, leaving the sediment in the bottom. This juice should now produce clear and sparkling jelly, if cooked properly. The small amount of juice remaining, containing the sediment, may be made into a second-quality jelly.

Very satisfactory home-made jelly bags can be made from white or cotton flannel, cut into squares. French-seam two sides, hemming the open end, and sew loops at the seam and the opposite side, in order to suspend the bag while the juice is dripping.

Juice may be extracted tw or three times. each extraction containing a smaller amount of pectin.

(Next month we will describe the pectin test and explain the use of the hydrometer.)

The first thing a kindness deserves is acceptance, the second is transmission.-George MacDonald.

Anaheim Co-operative Orange Association Has Show Packing

House.

N 1913 the Anaheim

Orange Growers As

sociation was operating a rented house located on the Santa Fe tracks at Anaheim, shipping about 75 cars of fruit per year. Since April, 1920, the organization has been shipping 600 cars per year from one of the most modern and efficient packing houses in Southern California valued at $75,000.00. It is one of the show places in the south and is annually visited by many who are interested in the packing end of citrus production. The building is 93 feet wide and one hundred and fifteen feet in length. The saw tooth roofing formation gives equal light to all parts of the house and every effort has been made to furnish the best equipment obtainable. The house has a capacity of four cars per day. In connection with this, the organization operates a second packing house in East Anaheim which has an equal capacity. Mr. W. E. McCann is acting as foreman of this branch.

J. H. RITCHIE

The Anaheim Co-operative Orange Association is regarded as one of the strongest in that district. In November, 1917, Mr. F. E. Halliday assumed the management of the company. Associated with him was Mr. J. H. Ritchie. In June, 1918, the association was re-organized and at that time took its present

name of the Anaheim Co-operative Orange Association. The following December plans for the present building were adopted and construction work was begun at once.

Mr. F. E. Halliday died during January, 1921. He was undoubtedly one of the most popular figures in the citrus industry of the Anaheim district. Mr. J. H. Ritchie was appointed to assume the duties of manager and secretary of the organization. He is thoroughly acquainted with the details of the association and the business of the organization is rapidly increasing. About 2,000 acres are signed with the house.

Mr. Ritchie is a native of Illinois but spent his early life in Nebraska. In 1888 he married a Nebraska girl. His one child has been married five years and is making a name for himself in the citrus industry. He is associated with Mr. J. D. Spennetta of Orange.

Prior to entering the fruit business, Mr. Ritchie was secretary and manager of a Ne-. braska telephone company. He built that corporation into a $100,000 capital stock oranization paying 10% dividends annually. The skill with which he met opposition is shown by the fact that his rival had control of 2,600 phones when Mr. Ritchie entered the field. When he left, his own organization had 2,800 telephones and nine exchanges, and the nearest rival only five hundred.

The officers of the Anaheim Co-operative Orange Association are: President, J. J. Schneider; vice-president, S. D. Winters; secretary and manager, J. H. Ritchie; directors, N. E. Allen, W. E. Dumke, R. M. Fay, J. J. Schneider, F. A. Fehlman, Wm. Wagner, Jr., and S. D. Win

ters.

Brands of the following names are packed: Anaheim Sunflower, Autumn Leaf, Red Breast, Anaheim Poppy, Bell and Gold Bear.