New York AGRICULTURAL EXPERIMENT STATION. 295 
over the tree two or more times, thus picking the fruit when it is 
just the proper picking size and when it is the same degree of ripe- 
ness. 
It was found that with different varieties the effect of cold storage 
in prolonging the season beyond that of fruit kept in ordinary stor- 
age is not the same. Thus Missouri Pippin may be kept four months 
longer in cold storage than under the more common conditions, but 
York Imperial may be kept only one month longer, the average 
difference for all varieties being about sixty days, the effect being 
greater on winter and spring ripening varieties and less on those 
which mature earlier. 
The information secured by corresponding with men who store 
apples is tabulated. It is quite variable, as might be expected from 
the fact that the men are operating in different parts of the country. 
In this table are given the limits to which the various varieties will 
keep in chemical cold storage, in ice storage, and in cellar storage. 
The differences in the keeping season under the different meth- 
ods’ of treatment are also figured out. Chemical cold storage 
is evidently everywhere regarded as the best method of keep- 
ing apples and the statement is made that “so far as large com- 
mercial operations are concerned, ice storage is a thing of the past.” 
With some exceptions the correspondents favor varying the tempera- 
ture according to the variety. “A general principle can be detected 
running through and guiding practice in general. It is, that varie- 
ties that keep long and go down slowly, are held at about 31° to 
32°, while earlier ripening varieties and those that do not keep so 
well are held one or two degrees higher, that is at 33° or 34°.” 
It is found that the earlier apples do not go down so quickly after 
coming out of storage if they are held at the higher temperature. 
Also fruit of a more open texture as Twenty Ounce, freezes at a 
higher temperature than more solid varieties like Baldwin. One 
man makes a practice of keeping large fruit one degree higher 
than medium sized fruit of the same variety. 
The temperatures recommended by various storage men are also 
tabulated. An inspection of this table leads one to suspect that in 
many instances the difference in treatment of the fruit is governed 
by the caprice of the storage man, as the differences are slight and 
many of them do not vary the treatment materially for different 
varieties. They all agree in accepting a temperature of from 30° to 
35° as the best for apples. It seems generally agreed that the keep- 
ing quality of apples is affected considerably by the season, a cool 
