592 Journal of Agriculture. [lo Sept.. 1909. 



bruised or otherwise damaged fruit, either from rough handling or through 

 being affected by any of the many prevalent diseases associated with 

 orchards, should be strictly kept apart for disposal to the best advantage, 

 and should not be cool-stored. Pears should be picked and packed care- 

 fully to preyent bruising, preferably in bushel cases. If it is desired 

 to keep pears for a long period it is necessary for them to be picked 

 l)efore they reach full maturity, and to be ripened in a cool temperature, 

 say from 50° to 55° F. If the best texture and flayour are to be de- 

 veloped it is a matter of practical judgment on the part of growers to 

 determine the proper time of the season for picking different varieties of 

 pears for cool storage. The stem should at least cleave easily from the 

 tree before the fruit is leadv to pick. 



Varieties. — Williams' Bon Chretien, four to six weeks. Temperature, 

 32" to 2,;^° F. This pear must be stored immediately after it is picked, 

 in open ventilated bushel cases, and must be picked as green as possible. 

 Doyenne Bossoch, four to five months. Temperature, 32° to t,2)° ^ ■ This 

 pear improves in flavour in cool stores and is very profitable. Howell, 

 good keeper up to four months. Temperature, 30° to 33" F. 



Swan's Orange. Beurre Bosc, Marie Louise. Beurre Golden, Beurre 

 de Capiaumont, Beurre Clairgeau. Thompson's, Bakehouse Bergamot, 

 Broom Park, Kieffer's Hybrid, Vicar of Winkfield, Madame Cole, Winter 

 Cole, and Bailev's Bergamot are all good keepers up to four months. 

 Temperature 30° to ^;^° F. 



Winter Nelis and Josephine de ^lalines are the two most profitable 

 pears in cool .storage, generally realizing from los. to i8s. per case, and 

 will keep from six to eight months at temj>eratures from 30" to 32° F. 



Peaches, Plums, Cherries, &€. 



Peaches. — Brigg's Red May, York, Early Crawford, Diamond, Late 

 Crawford, McDevitt's Late Cling, Lady Palmerston, and Elberta. These 

 peaches have been successfully stored from one to two months at tempera- 

 tures from 32° to 34° F. 



Plums. — The following can be successfully stored: — Diamond, Ange- 

 lina Burdett, Coe's Golden Drop, Early Orleans, Late Black Orleans, 

 Hill End, Grand Duke. Green Gage. Pond's Seetiling, Reine Claude de 

 Bavay, and Japanese. 



By rigid attention to quality of fruit and providing the best facilities 

 for cool storage, good results may be obtained for a period of from eight 

 to ten weeks. Temperature, 32° F. 



Cherries. — Cherries are quite perishable and can only be stored for 

 short periods, from ten to fourteen days, at temperatures ranging from 

 32° to 34" F. 



Oranges. — Will keep one to three months. Temperature, 34° F, 



Lemons. — Will keep four months. Temperature. 38" F. 



Grapes. — Grapes have been stored with good results for three months. 

 Temperatures, 2iZ° to 2^^^^ F. 



Straiuberries. — These may be successfully storetl for a period of four 

 weeks, if covered with cotton wool. Temperature, 32° F. 



Currants. — Will keep four to six weeks. Temperature, 32° to 34° F. 

 Red varieties keep better than black or white, and should be protected by 

 paper covering. 



Tomatoes (ripe). — Will keep from one to two months. Temperature, 

 42° F. 



