3 Sept., 1909.] Cool Storage of Fruit. 589 



vessel containing 25 gallons water; when dissolved, add evenly together 

 into the spray barrel. It may not be absolutely necessary to follow these 

 directions exactly, but a mixture made on the lines indicated is perfectly 

 safe and effective. In the case of Bordeaux mixture the only difference 

 is that 4 lbs. of lime must be slaked, strained, and made up to 25 gallons, 

 and afterwards mixed as in a copper-soda wash. 



A strong tobacco or soft soap wash is most effective against peach 

 aphis. One pound soap to three gallons water will usually kill the 

 insects. In the case of tobacco wash the effective "strength" depends 

 on the quality of the tobacco. Test it to kill before generally applying. 

 The addition of soap causes it to spread and adhere better than it other- 

 wise would. 



COOL STORAGE OF FRUIT. 



W. I-rcnch, Engineer in Charge, Cover nmcut Cool Stores, Doncaster. 



Refrigeration is chiefly of economic importance for the following four 

 reasons : — 



(i) To prevent premature decay of perishable produce. 



(2) To lengthen the period of consumption and thus greatly increase 



production. 



(3) To enable the owner to market his products at will. 



(4) To make possible transportation in good condition from point 



of production to point of consumption, irrespective of 



distance. 

 Cool storage is a benefit to mankind in that it allows of a greater 

 variety of food during all seasons of the year. Health and longevity are 

 promoted by the free consumption of fruits, and the placing of fresh 

 fruits at the disposal of even the poorest of our citizens during every 

 month in the year will certainly result in a wholesale benefit to mankind, 

 so far-reaching in its effects as to be incalculable. It adds nothing to and 

 subtracts nothing from the article preserved, not even the water, and in 

 no material sense alters its quality. It causes no change of appearance 

 or taste, but leaves the fruit substantially in its original condition, while 

 it renders it neither less nutritious nor less digestible. 



If the right system is installed and it is properly handled, cool storage, 

 will produce some remarkable results in the preservation of perishable 

 products. It must not be expected, however, that the quality and con- 

 dition of the goods are improved by storage. Cool storage does not insure 

 against natural deterioration. Goods for cool storage must be in prime 

 condition and selected by an experienced person if it is expected to carry 

 them to the limit of their possible life. A cool storage house success- 

 fully operated and managed will supply a uniform temperature at the 

 proper degree throughout the storage season. It will regulate the 

 humidity at the proper point and will supply fresh air properly treated 

 to force out the accumulated gases. The storing of unsuitable, imperfect, 

 and inferior goods has led to much misunderstanding between the man 

 who stores the goods and the cool storage manager. Both should, if 

 possible, be familiar with the condition of the goods they are handling, 

 the different stages of ripeness, quality and liability to deterioration. 

 Cool storage cannot improve the physical condition of perishable goods 

 and is in no way responsible for damage or decay which may arise from 

 improper picking, grading, packing, or handling before placing in the 

 .storage house. If these things are properly understood much 



