266 Report oF THE HorRTICULTURAL DEPARTMENT OF THE 
lived varieties are held at lower temperature than the long lived 
ones, that is, at a little under 32°. 
The early apple, when held at a low temperature, loses in 
quality when it comes out of storage it goes down quicker 
than if held at the higher temperature. Moreover, some fruit 
as, for instance, that of the ordinary Twenty Ounce, freezes at a 
higher temperature than dces other fruit like the ordinary Bald- 
win, and for this reason aside from others must be held higher. 
It is well known that very large specimens of a given variety 
do not keep so well as medium sized or small ones. Newhall 
makes practical aj ylication of this fact in that he holds average 
sized Rhode Island Greenings at 32° but large ones at 33°; also 
in that while he commonly holds Hubbardstons at 33°, if the 
fruit is under size it is he'd at 32°. On the contrary, Morgan 
and others hold sll fruit of the same variety at the same temper- 
ature irrespective of size. 
Howes holds all varieties reported on at 32°. Similarly Hart 
holds all varieties *sr which this question is answered at 30° to 
32° except Hubbardston which is held at 30°. Graham holds 
most varieties at 32° but a few at 33°. Newhall holds most 
varieties at 32° or 33°, but summer and early fall varieties as 
high as 34° or even 35°. Phillips Bros. hold at various temper- 
atures, ranging from 380° to 35°. The varieties on which each 
of these parties reported on temperature are shown in Table IIT 
with the respective temperatures reported. Fenton reports on 
Baldwin, Ben Davis, Northern Spy, Rhode Island Greening, 
Tompkins King and Twenty Ounce, recommending that each be 
held close around 32°. Beckwith agrees with the recommenda- 
tions of temperatures for all varieties in Newhall’s list with 
which he has had experiences and to that list adds Baldwin, Ben 
Davis, Black Gilliflower and Roxbury, all to be held at 32°, 
