272 STATE HORTICULTURAL SOCIETY. 



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Prof. Taft: I really could not say, definitely, as to that point. I am 

 very sure the scab will grow in the apples if it is hot and moist — the 

 *ipots will enlarge in the apples. 



Mr. Cook: For a number of years, commencing, perhaps, after the 

 cold winter of 1S73-4, when so many of our apple trees were injured by 

 cold, I have been in the habit of collecting fruit for exhibition, about 

 our county, for the fair, in connection with some other gentlemen. We 

 began to discover in those years this bitter rot in Baldwin, more par- 

 ticularly, and I recollect one orchard which was seriously injured. It 

 was almost impossible to secure specimens of the Baldwin that were 

 not troubled with bitter rot, on the trees, and we found it more preva- 

 lent all through the country after that weakening of the trees by the 

 cold winter. How^ that affected it specially I do not know, but that is 

 what we found. 



Mr. VanAuken: I would like to ask the gentleman a question. What 

 IS the width of the boards he uses in making the cribs, so that the apples 

 may get full circulation? Mr. iSmith: Plight inches. 



Mr. Sherwood: There is a question that has been discussed a great 

 deal in our papers, and it is a matter of observation with us all, and 

 Mr. Harrison, a practical man here, says that apples sweat. Is that a 

 fact? Mr. Smith: Xo, sir. 



Mr. Sher^^ood: It brings out a question in my mind which is a ver}' 

 important thing. I think apples, when they do "sweat", lose much of 

 their flavor, and we run the chances of their decaying more than when 

 they do not sweat. It is my belief (I may be mistaken in it) that if the 

 temperature is held evenly there is no necessity of their sweating. If 

 vou take an apple from the tree and keep it as near that temperature as 

 you can, it will not sweat. The old idea of api)les sweating I do not 

 agree with myself. 



Mr. Morrill: ^^'ou^d you call it condensation? Mr. Sherwood: Yes, 

 sir. 



Mr. Harrison: I suppose it will be admitted that apples in barrels, 

 too closely confined in the hold of a vessel, will heat, if they will not 

 sweat, and I do not think you can get that heat without there being an 

 emanation from the fruit; and I think, if you pile apples high in a bin, 

 you will find much the worse fruit is on the top where the emanations 

 ascend from below. 



Mr. Stevens: I would ask Mr. Smith at what temperature apples 

 should be kept to keep them from sweating? 



Mr. Smith: This fall the cellar was closed entirely while I was pack- 

 ing the apples upstairs, and when we had finished barreling we opened 

 the cellar in order to begin to pack down cellar. When the doors were 

 opened the apples were all dry. Admitting the warm air from outside, 

 the cold apples inside condensed the moisture, and so far as the air had 

 access, and no further, it moistened the apples. 



Mr. Taylor: Covered with dew? 



Mr. Smith: Yes, sir. A pitcher full of cold water, in the summer, 

 when the pitcher is colder than the atmosphere about it, "sweats", and 

 that is the way apples sweat. There is no sweating if temperature of 

 apples and air be equal. 



