3G Aiiirricd)! Ilorflcii/fiinil Sucidt/. 



placed on tlio grotiiid <»ii tlic nortli side of a building and covcnMl 

 \vith loaves, where they kept well lor several weeks. I have often 

 found graj)es that had lain in this way all winter in a sound condi- 

 tion and the flavor hut slightly impaired. 



Mr. Auf/iir — Fruit will keep nuich hettei- if j>ifkcd before fully 

 ripe. If vciy iij)c it will not keep well, even in cold storage. 



J//-.S-. Earle, of Illinois — Moisture and teinpi-rature arc closely 

 allied in producing decay. Fungi, which aid de<'ay, thrive in 

 a moist, warm temperature. 



Mr. JJiiniiid, of Missouri — I once stored a lot of apples in a cave, 

 at an ordinary teni])erature. The cave was very damj), but the ap- 

 ples kept well until late in the spring. 



Mr. Mcnvin, of Tennessee — Mrs. Earle is right about the condi- 

 tions of decay. Peaches will not keep as well wet as dry. In a 

 low temperature they keep longest. 



3Ir. Munaon, of Texas — Bacterial growth and its laws are really 

 at the bottom of efforts at iVuit keeping. General principles are 

 .safe to follow when focts are wanting. Conditions of growth of 

 germs, moisture, temperature and air, are necessary in certain rela- 

 tions for decay. Under water you exclude air and germs. If air 

 is disinfected and germs afterward excluded, decay is impossible. 



Mr. Van Jh'iiKiu — Mrs. JJraekeit, of J^ansas, has tried the cotton- 

 batting cap for fruit cans, and iinds it successful. The principle in- 

 volved in this ])lan is the exclusion of germs, which have been ex- 

 pelled by heat, by the use of the batting, through which they can 

 not re-enter. The skin of fruits, when unbi-okm, prcx'ents the pas- 

 .sage of germs. 



Mr. Durund — My wife's ex})erimcnt in tiiis line wa-^ not sue- 

 ces.sful. 



Mr. (UmUl, of Minnesota — We store ourfViiit in ratinr damp cel- 

 lars, and as cool as can be not to freeze. Fruit certainly keeps best 

 in damp cellars. 



Mr. D'utz — The practice in California is to ]nek fruit very early, 

 before it is ripe, for long shipments. The same is neces.sary for k(>ej)- 

 injr in cold storage. In cold storage of some vears ago fruit did 

 not keep wcj] after taking out. Now they ]iiek early, and the fiMiit 

 keeps well alter being taken out. 



