WINTER MEETING, 1SS0. 43 



storing. Before heading the barrels, bring the fruit from the orchard, place 

 it in a store-house or shed, there to remain two or three weeks for the purpose 

 of passing through what is called the sweating process. Allow the doors to 

 remain open to admit a free circulation of air in fine weather, but close on 

 damp or rainy days. Here at leisure the apples may be pressed, headed, 

 marked, and turned down on the side to allow the pressure to become uniform 

 in every part of the barrel. We prefer to let them remain as late as possible 

 in this condition without too much risk of freezing, although the weather may 

 be cold, bearing in mind the fact that warmth and moisture are the only nec- 

 essary agents to bring forward ripening and mellowing, and produce the spores 

 of fungi which cause mildew and ultimate decay. 



As winter approaches, the inquiry forces itself upon our minds, how can we 

 keep our apples in sound condition from December to May? Storing in the 

 ordinary manner in the farmer's cellar, or even in a frost-proof building, does 

 not accomplish the purpose. The failure, undoubtedly, is in a great measure 

 due to the want of proper ventilation and a sufficiently low and uniform tem- 

 perature. For a number of years past the orchardists of our State have felt a 

 pressing need of a suitable store-house for winter apples, pears, and other 

 fruits. In seasons of great abundance, like that of "78, when thousands of 

 bushels of fine fruit were left ungathered in our orchards, while every availa- 

 ble market was glutted with fruit, and the prices so low as to leave no profit to 

 the grower, we often heard it remarked by the farmer, "Our apple orchard is 

 the most unprofitable part of our farm;" and in many cases the following 

 winter the axe is lain at the root of the tree, and it is no longer permitted to 

 encumber the ground. Yet, with all the discouraging experience of the past, 

 it is a well-known fact that there is always a demand in spring for good sound 

 apples in our large city markets, and at remunerative prices. Hence the ques- 

 tion, is it profitable for Hillsdale orchardists to store for spring sales? We 

 have it in a nut shell ; I would say, "Yes ; if we have the facilities for keep- 

 ing them sound." 



Various kinds of fruit houses and refrigerators have been constructed wherein 

 ice is used as a cooler, and chemicals for absorbing moisture. Most of these 

 have proved objectionable on account of the fruit not sustaining its keeping 

 qualities when exposed to the air in spring, or the action of the chemicals used 

 materially injuring the flavor of the fruit ; also, such houses have been found 

 too expensive to be of practical value to the farmer. 



In order to preserve our fruit in the condition as near as possible as when 

 plucked from the tree, the principle requisite seems to be that it be placed in 

 air of very low temperature, — near freezing point, — with draught sufficient to 

 carry off surplus moisture and purify the room. The fruit may then remain 

 in the same condition for an indefinite length of time. 



Perhaps no plan as yet has been devised whereby all the requisite conditions 

 are perfectly secured ; yet by untiring diligence and perseverance, and the 

 ingenuity of man scientifically applied, we may soon hope to be able to obtain 

 the desired result. 



Pres. Smith. — I have a thousand-barrel cellar that is adapted to the keeping 

 of fruit; still, my experience has been that there is more profit in the sale of 

 the apples soon after plucking from the tree. 



J. D. Baldwin. — Apples to bring the best price must be as far removed from 

 the glut of other fruits as possible, and because they can be preserved, there is 

 profit in growing them. To get the most money out of the apple crop, there 



