310 MINNESOTA STATE HORTICULTURAL SOCIETY. 



mellow. It was sent at once to Chicago and put into one of the 

 chemical cold storage houses. They were taken out after the first 

 of May and along- during the summer months, and we had apples 

 on exhibition until Wealthy apples came again. During the last of 

 the season, however, a good many were quite poor. During the first 

 part nearly all were good, and they were of excellent quality and 

 fine eating. That we gave away that sort of fruit had a good deal to 

 do with Minnesota's successful exhibit. From my experience I 

 should say that apples to be good eating when taken out of cold 

 storage should be allowed to ripen after being gathered before they 

 are placed in cold storage. My next experience will be along the 

 line of placing fruit in cold storage after it ripens. 



Mr. C. L. Smith: In answer to the question of the president as to 

 how long it would take the apples to ripen up nicely. Accidentally 

 I think I stumbled on to the answer to that question. At the time of 

 the state fair two years ago I had a barrel of apples that with the 

 exception of the top layer were all green. I was disappointed and 

 shoved them into the wood shed. That was on the Tuesday the fair 

 opened, and I forgot all aboutthe apples, and they were in that shed 

 just ten days, when, disposing of some other apples, I looked at that 

 barrel. They were then colored some and everybody pronounced 

 them the finest eating apples they ever had. In ten days they had 

 ripened up very nicely. They were not over ripe and had colored 

 up in nice shape. I was very much surprised. 



Mr. Hartwell, (111.): We get a temperature of twenty degrees be- 

 low, and a neighbor puts his apples in a bin with nothing but a 

 single thickness of boards around them and expects them to freeze 

 solid. He expects the outside layer to be ruined, but inside they are 

 just as good as when put in. Those apples are really frozen, but no 

 harm comes to them unless they were allowed to thaw out in a warm 

 atmosphere. 



Mr. Barnes, (Wis.): A little experience I encountered last week 

 might be of benefit to you. I had eleven barrels of choice apples in 

 the outside cellar. Unfortunately, somebody left the double doors 

 open, and the apples froze. As an experiment I took two or three and 

 stood them on the mantlepiece in the kitchen, and I wrapped some 

 in paper and put them in the pantry, and two barrels I rolled into 

 the coldest corner of my house. Those I put on the mantle when 

 thawed out became a little bit soft. Those I wrapped in paper and 

 put in a cold corner of the pantry came through apparently just as 

 good as they were before being frozen. I expect to find those eleven 

 barrels in first-class condition when I come to open them. If any 

 of you are unfortunate enough to have your apples frozen, put them 

 in a cold corner of the cellar and let them thaw out gradually, and 

 they will take no harm. 



Mr. Dartt: When apples are frozen hard enough to rattle when 

 they are handled, they are gone up. If they are not frozen so hard^ 

 and you thaw them out, they will be pretty good. 



Mr. Philips, (Wis.): An apple is a good deal like a rattlesnake 

 If it freezes but once, and you let the frost come out gradually, they 

 will be all right. If a snake freezes a second time it is no good, and 

 it is the sa«ie way with apples. 



