o^S Agricultural Gazette of N.S.W. {July 2, 190!?. 



Opinions ;is to the hcsl tciii|icr;itui-c tor siorini;- apph's Mivy all tlic \\ay t'loni 

 'SO to 4U'^ V. 'Pile lalltT Icnipcratuic sliDuld not he cxcccdcil in any case. 

 If the air in cold stora,if(' is too dry, it wilts the apple, and it' it is too dain|. 

 it ci-acks and scalds tliiin, cspi'i-ially if the tcnipci'ati:rr is unt low cnouuli. 

 Experiments made Itytiic Uint('(l States Agricultural hepartinent on the 

 .stui-age of apples, teacdi, among otliev t lnngs,-.that apples sliould he picked 

 when fully grown and higldv coloured, except certain varieties, whicli are 

 liable to overgrow-, and \\ Inch may need picking a little earlier. As soon as 

 possible after j^icking, app'fs should lie put in cold storage, especially in warm 

 weathei', and tlie niost favoui'abh^ storage temperature is at -U' to •')-; J"'. It 

 .stored for any length of time, apples should be placed in closed jiackages, as 

 ventilated packages are liable to do injury by wilting. After removal from 

 .storage, apples sliould be kept at as low a temperature as practicalile. The 

 daTiger of scald is greatest with fruits stored in an innnature condition and 

 nt a high temjx'ratuic. 



Asimr(ujn.-<, Cdhhiute, Ctirrafx, C<-J".rij are carried with little humidity ; 

 parsnips and salsify, same as onions ami potatoes, excej)t that they may be 

 frozen without detriment. 



Cahhage should be stored in crates about '!}, feet in lu'ight, and jiili'd on 

 shehes about 2 feet apart, in order to secure a good air circulation. Late 

 [ilanted cabbage which has closed heads just before frost, is best adapted for 

 cold storage. Artihcial (h'ying of the room isadvisabl(>. Temperatuivs from 

 3r to 36' F. are advised for cabbage, but 'M V. is considered best, and w ill 

 keep cabbage from fall until spring with compaiatively little shrinkage. 



Oder 11 may be kept at .'iL' to .'U' F. for se\eral months, according to 

 variety and ti-eatnient : dressed, [.<'., trimmed celery, for a few days only. 



Onions, if sound when placed in cold storage, can be carried several 

 months, and come out in good condition. It is impoitant that the onions Ix' 

 iis dry as possible when ]iut into cold storage. if they can be exposed to a 

 cool dry wind, they will lose much of theii- moisture. They are usually 

 packed in ventilated packages, ci'ates, or trays. It is claimed, however, that 

 they will keep well in ^acks, if the sacking is not too closely woven, and are 

 stored in tiers ?o that the air has free access. Authorities ditler as to the 

 best temperature at w hich to keep the onions, the I'ange l)eing from 'M) to 

 35" F. ; but '-Vl to 3.T F. seems to be generally preferred. The rooms 

 should be \entilated, and ha\-e a free cii'culation of dry air. 



Onions should not, of course, be stored in I'ooms with other goods. \\ hen 

 the onions are removed, the rooms should be well aired, thoroughly scrubbed, 

 iind after the walls, ceiling, and floor are free from moisture, should be 

 further puritied and sweeteneij by the fi'ee use of lime or whitewash : and a 

 good coat of paint or enamel ]>aint would be ad\ antageous, after which the 

 rooms can be used for other goods. There is no ditHculty experience*! in 

 keeping onioTis in cold storage for six or seven months, and having them 

 come out in perfect condition, if they weie originally sound and properly 

 dry. 



