RESULTS OF THE FRUIT EXHIBIT AT ST. LOUIS. 145 



seventy -one days, twenty-two plates of Jonathans remained 

 eighteen days, eight plates of Smith Cider were placed on the 

 table July 23rd, remaining eighteen days. The same day five 

 plates of Northern Spy were put that remained for twelve 

 days. August 5th, eight plates of Allans Choice were opened on 

 tables remaining twenty-three days, fourteen plates of Duchess 

 that remained fourteen days. August 24th, twenty-nine plates 

 of Jonathans were put out that remained twenty days, twelve 

 plates of Ben Davis that remained forty-five days, seventeen 

 plates of Wolf River that remained forty days, and twenty plates 

 of Early Pennock that remained thirty-five days. September 

 1st, nine plates of Wealthies that remained eighteen days, eight 

 plates of Porters that remained twenty-five days, seven plates 

 of Chenango Strawberry that remained ten days. I might ex- 

 tend this list indefinitely but it seems useless. Of course there 

 were other entries made of these same varieties, some of which 

 we were able to leave on the tables for shorter time, while others 

 remained even longer. The instances I have mentioned are 

 perhaps a good average and they demonstrate that apples taken 

 from cold storage under similar conditions will hold up approxi- 

 mately the same time as fruit that is taken fresh from the tree. 

 A great many people hold the opinion and I have always been 

 of this class that when apples are taken out of cold storage they 

 must be used at once as they would not keep any length of time. 

 Very much to my surprise, however, our experience at St. Louis 

 demonstrated beyond any question of doubt that the placing of 

 apples in cold storage has nothing to do with the length of time 

 they will keep when taken out of storage. The temperature of 

 the refrigerator rooms in which the apples were stored was 

 kept as near 32 degrees fahrenheit as possible. The range of 

 temperature being 31 and 32 degrees. 



My observation teaches me that in order to carry fruit suc- 

 cessfully in cold storage it is necessary to carry the apples 

 carefully, taking great pains to select the stock eliminating 

 everything but perfect fruit and then carry the apples to cold 

 storage without delay. The temperature of the rooms must 

 be held as near constant as possible, and right down to the 

 freezing point. I would make this exception however, that such 

 varieties as the Missouri Pippin, Ben Davis, Gano and apples 



