Page 20 



BETTER FRUIT 



November 



Fred 



" Put this can of Ghirardelli's Ground Chocolate 

 in your basket. You'll find it the most convenient, 

 nourishing, delicious, economical food beverage 

 you can get. There are imitations but I don't handle 

 them as my trade always demands Ghirardelli's." 



And Fred took his grocer's advice. He now uses Ghirardelli's 

 Ground Chocolate as a beverage — morning, noon and night. You 

 can make a cup in a minute. For unusual desserts it hasn't an equal. 



Order from Your Grocer Today 



Cliiraraellis 



Ground Chocolate 



In }^-lb.. 1-lb. and 3-Ib. hermetically sealed cans. 

 There's a double economy in buying the 3-lb. can. 



D. GHIRARDELLI CO. 



Since 1852 



San Francisco 



You are incited to visit the Ghirardelli Pavilion at the Panama-Pacific 

 International Exposition and see a model chocolate factory in operation 



Prune and Grafted Walnut Trees 



Also Apples. Pears, Peaches. Plums, Apricots, Cherries, Small Fruit Plants, Etc. 



Can be bought now at Greatly Reduced Prices 



Write today submitting your want list for quotations. 



LAFAYETTE NURSERY CO., LAFAYETTE, OREGON 



I RHODES DOUBLE CUT 

 PRUNING SHEAR 



RHODES MFQ. CO., 

 •ao S. DIVISION AVE . QRAND RAPIDS. HICH. 



"THE only 

 pruner 

 madetnat cuU 

 from both sides of 

 the limb and does not 

 bruise the bark. Made in 

 all styles and sizes. We 

 pay Ejtpress chargei 

 on all orders. 



Write for 

 circular and 

 prices. 



thu middle of February, late March and 

 May. At the liist withdrawal no scald 

 showed HI), eithei' in the mature or the 

 inimatm-e fruit. It wa.s then held un- 

 der ordinary market conditions, and at 

 the end of ten days only 2.1% of the 

 mature fruit had developed scald, in 

 striking contrast to which is the 65.3% 

 of scald in the innnature fruit. At the 

 second withdrawal the mature fruit 

 was still free from scald, hut 2().5%, or 

 more than a quarter of the immature 

 lots, had developed scald before re- 

 moval. Ten days after the last with- 

 drawal 18.7% of the mature fruit 

 showed scald, in contrast to 89.6% of 

 the innnature fruit — less than one- 

 fifth of each box in the one case, 

 against almost nine-tenths in the other. 

 Such difl'erences speak for themselves. 

 Ten days after the last lots of fruit had 

 been removed from storage, the decay 

 in the mature lot amounted to 3.6%, but 

 the decay in the lot picked before ma- 

 turity reached 23.7%. 



A greater amount of scald shows up 

 than conunonly occurs with other vari- 

 eties, but Rome Beauty is notoriously 

 susceptible to scald. The natural in- 

 ference to be drawn from the large 

 amount of scald developing in the 

 picks made before maturity is that in 

 immatiue fruit the cells forming the 

 skin are weak and break down in 

 storage, .\fter removal from storage 

 they break down still further, and per- 

 mit the entrance of fungus spores, re- 

 sulting in more serious decay, as the 

 fi.gures indicate. 



The dates at which the apples in 

 the above table were ])icked are omit- 

 ted to avoiil confusion. Differences of 

 season, section, culture and soil render 

 it absolutely impossible to give a defi- 

 nite statement regarding commercial 

 picking dates for a variety. Many 

 points .should be considered in deter- 

 mining whether a variety is ready for 

 picking. In general the seeds should 

 be brown, the apple should have a 

 good color for the variety, the ground 

 color shoidd be white or creamy white, 

 but not yellow, and the fruit should 

 snaj) readily from the spurs. The 

 |HO])er time for picking is an individual 

 Ijroblem for each locality and season, 

 anil the grower must determine it for 

 himself. 



The tendency in some localities of 

 the Northwest has been to pick pre- 

 maturely, while in other sections the 

 op])osite tendency is prevalent. It 

 should be thoroughly understood that 

 over-maturity is fully as detrimental 

 to the keeping quality of fruit as im- 

 maturity. Ai)ples that are over-mature 

 at the time of picking have efTected 

 an almost comjjlete change of the 

 starches into sugar, and are that much 

 nearer the end of their life. They 

 could not be expected to last as long as 

 friiil [licked a week or two earlier and 

 l)laccd at a temperature that would 

 greatlx' reduce the speed of the chem- 

 ical changes occurring in it. The com- 

 petition among the growers for high 

 color in such varieties as .lonathan and 

 Ksopus (.Spitzenberg) has often been 

 carried on at the expense of their keep- 



whe:^ writing advertisers mention better fruit 



