SEEDLING FRUITS, ANNUAL REPORT, I906. 185 



idea of the keeping quality of apples, they must be brought directly 

 from the tree to cold storage. 



Mr. Elliot : I could not say in regard to these apples how they 

 were kept. We had to take them off the tables ; they were shipped 

 to Excelsior and kept in root cellar conditions. 



Mr. Merritt: Is the sprout from that dead tree properly called 

 a seedling? 



Mr. Elliot : Yes, sir, that is a seedling. Mr. Kellogg gave a 

 very good answer to that question just a little while ago. I take 

 it that where you are grafting, it is done by grafting on seedlings. 

 You do not know from what particular apple that seed came, and 

 you may have a wide variation in stock, etc. This tree was a 

 grafted tree, grafted on a seedling, and the sprouts came from the 

 roots after the tree had died down. Now the president says we 

 are short of time, and I will just run through this lot we have 

 here and tell you what they are. Here is the Moran apple Mr. 

 Philips spoke of. According to the statement of Mr. Philips, it 

 is a good apple. Here is an apple grown by Mr. Howard, one 

 of his seedlings, and it is a splendid cooking apple. Here is an- 

 other grown by Mr. Clemons, of Storm Lake, Iowa, which is an- 

 other good one. Here I want to show you the effect of the stock, 

 the difference in the stock. These are Malinda, top-worked on the 

 Duchess (indicating), and these (indicating) are Malinda top- 

 worked on the Transcendent, grown in ^the same orchard. These 

 from the Transcendent were last year sent to Washington and were 

 pronounced first-class in quality. If grafts on the Transcendent will 

 make a first-class Malinda, it is worth knowing. 



Mr. Kellogg : These are supposed to be the best in the class 

 from each tree? 



Mr. Elliot : Yes, sir. 



Mr. Kellogg : You could not have picked those out at random. 



Mr. Elliot : That is about the usual size. 



Rules for Successful Storage. — It is possible to lay down 

 a few rules, or rather principles, upon which the successful storage 

 of fruits is based. These, briefly stated, are as follows: i. Fruit 

 for cold storage should be well matured but still firm at picking 

 time. 2. After picking it should be hurried to storage with the 

 least delay possible. 3. The temperature of the storage room 

 should not be higher than 32 degrees. For apples and pears 30 de- 

 grees is none too low. The lower the temperature within the limit 

 of safety to the fruit stored, the longer it will keep. 4. Quick ripen- 

 ing fruits, like summer apples, early pears and peaches, should be 

 stored in small packages so that the fruit can be cooled down 

 quickly, thereby preventing undue ripening. 5. Fruit wrappers 

 prolong the life of the fruit in storage. 



