New York AGRICULTURAL EXPERIMEN? STATION. 265 
three months and two varieties four months. Graham gives the 
prolongation of season as from, 4 month to 214 months for differ- 
ent varieties. Hart reports this difference as one month for 
seven out of nine varieties. 
As to the relative efficiency of storage under ice and of chemical 
cold storage, Newhall assigns the same season in either storage to 
14 varieties. In the case of 40 varieties Newhall finds that 
chemical cold storage lengthens the season by one month as com- 
pared with storage under ice and in the case of two varieties the 
season is lengthened two months. Hart reports 7 varieties as 
keeping one month longer in chemical than in ice storage. Gra- 
ham assigns to one-half of the varieties he reports on a lengthen- 
ing of the season by 14 month in chemical storage, but in other 
cases this difference varies from 4 month to 114 month. 
Shafer estimates the life of fruit in chemical cold storage as 
60 days longer than the same varieties under ice, though in very 
cool seasons such as that of 1903 there is, he says, hardly any 
difference in the keeping quality of the fruit in the two storages. 
Ice storages have several disadvantages. After warm fruit is 
put in, it takes some time to get it cooled off and in the mean- 
time the ripening process is going on. The temperature can- 
not be held so low as it can with mechanical refrigeration, 38° to 
40° being about the temperature in an ice storage, which how- 
ever is held quite even at this temperature. Then about one- 
third of the air space in the building is occupied by the ice 
storage. So far as large commercial operations are concerned, 
ice storage is a thing of the past. It is a significant fact that 
no new ice storages are being put in. 
AT WHAT TEMPERATURE SHOULD DIFFERENT VARIETIES BE HELD ?. 
Some correspondents appear to hold all varieties at about the 
same temperature, while others vary the temperature according 
to the variety. While practices differ in individual cases a 
general principle can be detected running through and guiding 
practice in general. It is, that varieties that keep long and go 
down slowly are held at about 31° to 32°, while early ripening 
varieties and those that do not keep so well are held one or two 
degrees higher, that is, at 33° to 34°. In a few cases shorter 
