290 NEBRASKA STATE HORTICULTURAL SOCIETY. 



DANGER POINTS TO VARIOUS FRUITS. 



The government tables in this respect are entirely too low. Fruit 

 under certain atmospheric conditions will stand these temperatures, but 

 in many cases the fruit will be destroyed before the danger point, as 

 given by these tables, is reached. The most successful experiments in 

 orchard heating have been conducted where the temperature was never 

 allowed to get below 32 degrees. Thirty degrees may be safe for peaches 

 and 28 or 29 degrees for apples, but the quality will be far better if frost 

 never touches the bloom. Therefore I strongly urge and recommend that 

 in all instances after the bloom has developed to a sufficient stage as to 

 show pink that the thermometer be kept above 32 degrees. 



EFFECTIVE MEANS FOR PREVENTING OILS BOILING OVER. 



The cause of oil boiling over is the fact that there is water in the 

 oil. Some manufacturers claim it is due to certain heaters. This is 

 merely a foolish attempt on their part to advertise their own devices. It 

 is found that any oil containing water will boil over in any heater in 

 which it is ever placed. The most effectual means to prevent oil boiling 

 over is to insist that the oil company drain off the water from the tank 

 cars before shipment is made. It is also a wise plan to allow a tank 

 car to stand twelve hours after delivery and then to make sure that 

 all water is out of the bottom of the car before empying. Where water 

 gets into a cistern it is wise to dip the oil from the top of the tank and 

 to destroy the last few inches remaining in the bottom of the cistern. 

 There has been no successful means discovered of eliminating water 

 from the oil after it was once placed in the heaters. There is no excuse 

 for water being in the oil if proper precautions are taken by the oil 

 companies. 



* 



Orchard heating has long since passed the experimental stage. It is 

 now merely a question of dollars and cents. Can the grower afford to 

 run the risk of not only losing his crop every so often from killing frosts, 

 but the impairing of the quality of his fruit which occurs to a greater or 

 less extent every year from slight frost damage? In many cases it has 

 been proved that the better quality of the fruit produced, due to orchard 

 heating, paid for the entire cost of the heating equipment in a single 

 year. 



Many sections feel that orchard heating is not required as they 

 seldom if ever have a total failure. This is a mistaken idea, for the 

 improved quality of the fruit, due to the saving of the first bloom that 

 is almost always destroyed by late spring frosts will more than recom- 

 pense the grower for the outlay of money and time that is required in 

 the successful using of orchard heaters. 



