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Toua les autras exemplaires originaux sont filmte on commen9ant par la premiAre page qui comporte une emprelnte d'impression ou d'illustration et en terminant par la darniire page qui comporta una telle empreinte. Un des symboles suivanta apparaltra sur la derni*re image de chaque microfiche, selon le cas: le symbole -^ signifie "A SUIVRE". le symbols V signifie "FIN". Les cartes, planches, tableaux, etc.. peuvent «tre film<8 i dea taux da reduction diff«rents. Lorsque le document est trop grand pour Atre reproduit en un seul clichi. il est film* * partir da I'angle sup*rieur gauche, de gauche * droite, et de haut en baa. en prenant le nombre d'images n*cessaire. Les diagrammes suivanta iliustrent la m*thode. 2 3 5 6 M:cRocopy rismution tist chart (ANSI and ISO TEST CHART No. 2) ti& 1 36 1^ 2.2 us ^ 1.8 ^ ^IPPLIED IM/1GE 1653 East Ur SlreM Rochester, Me» rork U609 ijsi (716) «82 - 0300 - Phone (716) 288 - 5989 - Fa, ii^ Iff BULLETIN 123 n 4. . . JULY. 1902. Ontano Agraultural College and Experimental Farm. COLD STORAGE OF PEARS AND APPLES. Bv .1. B. R.TKOM«. B.A.. A,„ H. L. Hrrr. B.S.A.. Oc.lph theDVarLttTAVs?c"'o„\i:t^^^^^ ""^VT^ ""'' -ducted by a beginning, it wan Su7ht wis^to 'c'fnHL th.""' '" •'''^''' '''"^^^f*^^- ^^ W. Peart, of BuHin,tora„T?h e 4X'^ ZTtl^ '^ ^^- \ Trenton. The fruit wa.s oa-ked in 1\1J\ i ,. '^einpsey. of from thi.s Department and th.-n^ln i ^"'m ^^'^o'-'i"*,' to directions Toronto and ^n sTSatharines O K^^^-lst H^''^ '^'"'■'^'' warehousen in The pears arrived at the PrJ.l/ chiss specnnen.s were packed, the apples abourNov 18th Owin l^' ^«'-'^'rj»«« "^'out Oct. Ist. and warehouse, the secUon of pears tZwl^ K '"" ,^ "'"^''^'^t the Toronto ture was shipped out befo^^ebeht' «""»'.)' Ko the'" '°^ *«'"?;- we have only one ten.perature to .x^port lip"'; ' *^' ^'^"'' '''*^'-*^'"'-«' The Expkui.ment with Pears. , The plan in detail was as follows ■ The fruit wfl« r^„.b i • . similar sections, one section to be hM „f t , '^"'t was packed m two other at a temperature of S8'' F.! !• *^''"P«''l "«•« of -'»". and the sections i.lenS in sMe of narW^n? Tf '"" ""^^ '^'^'^"^''^ "'*" t«'o «tit'- other medium-std pS ireadfof tl^';: ""TT^ '"i:^" ^'''''- '^^ boxes of pears, packed as follows "'' •'*"^««^^'"»« t^.re were five A. With pears only, no packing or wrapping. pcars^Thf bo^ ""' ^' ^^^' ^' ''''''''' ^-'^ '^^ '-"on, and top of and 5cS=:;5tii^Siet:;rt . K^r^ ^-^^^ - '^^- D. Sa.ne as C. with oil-paper instead of tissue paper making ^,:rbo:,S..;j;jh't.'"'^^^^"*pp'"-" ^^^-^ ^^«'--> »- -^^-it. [1] I '^ I '■ ! 11 Hi ! The pears at St. CatharincH. the Mcction we are able to report upon, were held at 38*'. Mr. Joh, WutHoii, the tiiaua^'er o» the St. (.'utharines colli Htorai^ warehouHe. very kindly rtj,'ree* a most important consideration. As an instance, let us consider, in the foregoing table of figures, the leports opposite Large A, and Large D, respectively. Packed bare in the box, these pears were e.vamined on Nov. 23, and gave 89 per cent, ripe, and 27.5 per cent, sound, that is neither bruised nor decayed. With each pear wrapped in paper, and excelsior packed carefully between the layer.x, 89 percent, were ripe on December 30, five weeks later than the date of equal maturity with th^ ordinary .style of ))acking. (jl.5 per cent, of the D style were sound at this date, as against 27.5 per cent, sound at the earlier date with the A style of packing. Again the Medium A were examined on December 7th, and 41.5 per cent, were sound. The Medium D were examined four weeks later, and 69 per cent, were sound. The degree of ripene.ss was estimated partly by the feeling of the fruit, and partly by the color. It is not quite clear why the mere style (w thout wmppiUK and filling n.atenal such as ^cel^o?? is LrndTtJ^ SKitv for fl.« •" r"'.'"^ r ^rrV "''"'■^ " '""• *»»'« «lHckneas give" oppcjrtunity for tl.e individuals to be knocked against the sides of the I^eJtrrtuaT'rurhfJ"- T';; "'•"PPi"« "f '^-•^ r-'-" ' "the .t preventN mutual rubbing, and the .'xccls or filling bv its resilipnr... ..r ehtaticity. prevents slackness and keeps th. b.,x^ul? The w ann nj by isolating the indivi.luals. also prevc^nts the spread of rot thr:;:;Xu.' ll«„.? 1 . storage postpones, but cannot avert, inaturitv and decay. Apparently the limit for those Duchess r-ears w.^ Sd at the storage temperature .,f 38'. at ab<,ut Christmas for thi meS sted pears, and about two weeks earlier for the large-si.ed pears The flav<^ of the sound we 1 matured fruit, towanl the end of DeJember wa^ excel nroHrK^ '^^!!rl^.'^' ^T ^^^'^^ e'^Perin.ents that good Sle peZ mlS t profitably be held in cold storage for the Christm,a market ^ ^ ,«.., -^M^^conc'V^'on of the experiment a (,uantity of the fruit was ore- sm ed in the College kitchen. The.se preserves are reported now (12 ^rtolri^T'""*/'^ ^r 'r'^ty-^hich iH^o doubt The, t^ ■'t. to the iully-matured condition of the fruit when preserved Ced\, oi1^fj''"'*t T'". 2^^*'""'^ *'"» ^^^ .u.'dium-sized pped in oil-paper, packed with exceNior in a case lined with - rapping paper, making it practically air-tight. Storage of Snow Api'le.s. The Snow apples were packed after the following- styles • witholat wra^pi-ngoTSIliS^f "^ '""' ^°"*'*'"^"" ^^^-^^'"-^ "^ "^ '--'. B. In the ca.se unwrapped, with excelsior top and bottom ; torn a'id'^JtteTr lT;r^ '" ''"'"' P'^P^'^' "*^^ ^-'^'^ ^P -» ^-^■ D. Wrapped in oil paper, otherwise same as C ; b. In a barrel in the ordinary way Thi.s made four boxes and one barrel in the section ; and the section was durhcatcd, one being held at 38- and the other at 31- I J !!! ¥ Theite uitplcM rKMchcd the cold Htora^i; wan'hoiiHu HUxit Nov. 18th, an«i were Hhippod to (luelpli aUmt Munch Ut. The followinj; table hIiowh the renultN of the experiment : Rtyle of pAoking. T«ni|>eriitura No. of appi in CM*. A a.".'.'. .'.'.'.'.'.. as 3V 38" 31* 38' 3r ;»• 3r :«^ 31' 241 223 1H8 20*2 c 144 155 D 144 145 E 630 685 Por cent. Percent Por cum. iMiiind. bruited. decayed. 51 43 li 3. '.5 48.5 19 '!« :w 25 6:< 34 13 1>1 5 4 88 7 6 80 11 tt 8xp«)riiiu>ntN nIiown thnt cirtnin ri'HultH limy Im- ri-ftclnM| l>y cnlil Htoriii^i*. It ri'iiiuinM to bt* coiiHiKitKi» (^oMMKitfiAl.LV. In coiiNi«l<>rinx th«' couiiin'icial »i«le of th«« i|U«-stion, wc must r»'ii iImt thiit the plan of Mtomj(« n'Coniiiu>inlex|H}ntli- tnn.': Hrnt, th«' extra coxt of packinjj; iiiul Hocomlly, the cowt of NtoriKu. Till- pxtrii coHt of pacltiii;;. Mr. A. VV. IVait, Hurlinjjton, Ont, who han |Mtckt?x. "Total I'xtra cost, sov««n to oiyht ctmts per l»ox. "As ngn'msi this, however, it inuHt b«' iK)rno in iiiim) that four Ikixcm of l)arf pears will make al)o»t five Iioxph of wrapped ones." There is uIho to lie luhled on the credit Hide, the Having of fruit from bruisiii); and ilecay by the superior method of parking; and thiH, for the fruitgrower who KMiks to the future, means, IwHides the actual saving of fruit, the |)ossibility ctf e.stiibliHhing a reputation for furnishing an article of rtrHt-cla>'s (|uality. As to the cost of storage, the wisdom or unwiHtionH are, by taking the risk, and * . torage a well- ventilated cellar will serve the purpo.se of the faiuay iu preserving apples and late pears. In this statement there is, of course, nothing new ; but it is necessary to repeat at this juncture that there are three reasons for the spoiling of fruit in cellars: Kir.>t, the fruit, all or part of it. may be of poor (|uality when stored, 'llien the handling, packing, or iiinnncr of storing the fruit may Ik; careles.s. Finally, the storage roo>n may be badly ventilated and uneven in temperature. The cellar should Ihj well ventilated, w.ith the window or windows ujxjii as much a.s poHsible, so long as the temperature »...i»„.i.,i .1.,,,, ,1,., „,i.i,ii,. „,' , ™ , ' ; S:' •";'," ""•'■ •••■■ at tlifM* tiiiicH will liL. I.- I I 1'"*',"^"''.'*; *"<• «N'llm, himcvrr, .vi'ii ,.1..^;; Mr'j;:;!u;.^:TiSi;::; :ir ;^ >• •■i»k.. the i..'» '" I»»|»h in ».iil«l,l„ tor tl,i, .,„„«,»,. F.,r i,r V. ,;, """'■•.'•■■ K- My r- wi,ii. the ice i, i..i„« pnt";:::":,,:;',.;.;;,; 3, '■"'"■'•"'"■'• ' ' thefnnt an.lto .see that the ten. H-ratur.. In.l hu.ni" ?v o h ... ..s in th.. I,.«t A. .^1 ^ "lacninei). I lien- is im iiccount of sue. a plant m the last Ap.-.l .m.nhe.-.,fthe " Cmadia.. llo.tie.ilt.„ist. " ' .e rentS There arrVl""*''! if '^'-•«" -^rehouse, where space n...y :}^^:.dtl^f^l^''^''l^''''^'''^'-^^^^ now. there will h. ,n,„i I when the de.na.id ii.cre.wes. ate that it can rarely happen rpi "> -..w,, If 111 Afu lllllll Ihe rates iit these a.-e moderate, so mod,.!- that the fruit-grower ..-ill not have a ;,'ood ' i ^- 8 margin of profit after deducting the cost of storage from the advance in the price of fruit during the storage season. I have at hand a price-list from a large cold storage warehouse, giving storage rates as follows : barrel, 10 cents per month 25 cents per .season ending May Ist. Bushel box, 5 cents per month, 15 cents per season. Box containing one- quarter barrel, 4 cents per month, 12 ceats per season. SUMMAKY. 1. Apples and pears keep best nrhen wrapped singly in paper, and packed in a shallow box not larger than a bushel. They ship best when, in addition, they are packed in layers with excelsior between. 2. Apples keep better at a temperature of 31° than at a higher tem- perature. Our experiments do not show what is the best temperature for pears. 3. C!old storage cannot make bad fruit good ; neither can it keep bad fruit from becoming worse. Only good specimens will keep for any length of time in cold storage, or will pay for storage. 4. For long storage, it pays to select the best fruit anH to pack it in the best manner known. The extra labor and the cost of material are more than repaid in the greater quantity and better (juality of fruit left at the end of the storage period. 5. With apples and pears at least, and, it seems likely, for most kinds of fruit, the fruit should be picked and stored in advance of dead ripeness. The maturing process goes on more slowly in cold storage than on the tree or bush. 6. With the two kinds of fruit triod, apples and pears, the medium sizes of fru't keep longer than the largest, all being perfect specimens and picked at the same ti'ne. It would, therefore, be an advantage, especially with pears and peaches, to pick the larger specimens first, and leave the smaller to mature later. 7. Fruit, on being removed from cold storage, should be allowed to warm gradually, and moisture should not be allowed to deposit upon it. But if the wetting catnot be prevented, then the fruit should be spread out and dried as quickly as possible. H. With h11 kinds of fruit, there is . time limit beyond which it is unprofitable to hold the fruit in cold storage, or anywhere else. That limit, for sound fruit, is dead ripeness. Duchess pears can be kept pro- fitably until late in December; Fameuse, or Snow, apples, until March or April. The time limit has to be determined for each kind of fruit. 9. In addition to proper conditions in the storage room, the most im- portant points in the storage of fruit are the selection of sound fruit, grading into uniform sizes, one variety o.dy in a case ; and careful pack- ing. Therefore, the lesults of these experiments can be made use of by the family, in preserving fresh fruit for their own use ; by the fruit- grower, in securing better prices for good fruit later in the sea.son, in the local markets ; and by the shipper, in enabling him to take advantage of the higher prices ottered in foreign markets.