288 STATE HORTICULTURAL SOCIETY. 



degrees. Does not that temperature raise the temperature of the 

 fruit ? 



Mr. Boucher — I have a little fruit-house holding eight hundred 

 bushels built ou the ground right in the orchard, with walls about one 

 foot thick, filled with saw-dust. It keeps apples all right. 



J. C. Evans — Mr. Dunlap wants to know the difference between 

 houses above the ground and those under the ground as to keeping 

 apples. Our experience is that an earthen wall will keep apples better 

 than any other kind of wall. The earth absorbs the spores of the rot. 

 We can regulate the temperature in either case. 



Mr. Dunlap — How do you keep the earth from falling in ? 



Mr. Evans — We set white oak posts and put black jack poles be- 

 hind the posts. The cracks between the poles allow the earth to take 

 up the rot spores. 



Question: What is the best way to dispose of the culls ? 



Secretary Goodman — The best way this year was to evaporate. 

 Evaporated apples are bringing a good price. 



Question : What is the most rapid way of thinning fruit ? 



Secretary Goodman — Men's hands, and the surest way, too. 



Mr. Snodgrass — I employ women and girls. They are cheaper and 

 better, too. 



A voice — Perhaps you don't pay them enough. 



Mr. Snodgrass — I pay them what they ask. 



Question : Name a good fruit or nut tree for wet places. 



Mr. Evans — The pecan. 



Mr. Bomberger — I grow native plums. I cut back the trees and 

 prune out the weaker branches. This reduces the amount of fruit the 

 trees will set. I also thin severely. Such treatment makes fine fruit 

 and is also better for the tree. Does anyone know anything of the 

 Mayflower plum ? 



Nobody knew anything of it. Some one suggested that it must 

 be related to John Lewis Childs. 



NEW IDEAS IN POTATO CULTURE. 



There is an old saying that runs like this, " Try all things, and hold 

 fast that which is good." 



But many have forgotten the first clause, and so only hold fast to 

 the old methods that have been followed for years, regardless of the 

 fact that the present is a time of great advancement, and that all lines 

 of labor have been revolutionized by new inventions and discoveries. 



