New YorK AGRICULTURAL EXPERIMENT STATION. 319 
In the Department cold storage tests hard, immature, No. 1 
fruit from this Station, stored October 11, was firm and free 
from scald March 14, but was slightly decayed. May 1 it was 
semifirm and good in quality but considerably decayed. Fruit 
picked in 1901 reached its commercial limit February 1 and by 
March 14 was badly scalded and specked with rot. 
Ruope Isuanp Greening. A standard variety for holding in 
storage. 
Tests were made at the Station-all four seasons. The average 
number of fruits stored was 124. The mean date of storing was 
October 6, of average life March 26 and of discarding last speci- 
mens June 15. The crop of 1895 kept poorly, the loss being 
low till late November when it became high and so continued till 
the close of the season except for a short period in midwinter, 
when it was rather low. Ordinarily the fruit kept well till late 
November, then suffered moderately high loss for a short period, 
then the rate of loss again became rather low and continued so 
till March, after which the fruit went down rapidly. Com- 
mercial limit January or early February. Season October to- 
March. 
In the Department cold storage tests hard, sound, No. 1 fruit 
from this Station, stored October 11, 1902, was in good com- 
mercial condition till March 15, when it began to discolor and 
soften. Fruit picked in 1901 gave similar results except that it 
scalded. 
Storage men give its season in cellar storage as till February 
and in chemical cold storage till April 1. It does not stand heat 
well before going into storage as this induces scald. If in good 
condition the fruit goes down in storage gradually, but if affected 
by any disease, quickly. In going down it scalds badly in stor- 
age, loses in quality, turns yellow, becomes mealy, and large speci- 
mens are liable to burst. Wilson believes that this variety is 
commonly picked too early for holding in common storage and 
that this accounts for the prevalence of scald. But cold storage 
- men hold that it should be picked while it is still quite green, that 
is, in the last half of September. Thus picked it will carry through 
until very late in the season without any scald. But such fruit 
does not have the flavor and quality of fruit that is allowed to 
become riper on the tree. It is even more essential that this var- 
