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handling berries for this purpose is described by H. C. 

 Thompson : ^ 



"Wash the capped berries thoroughly in cold water, 

 put them into tight barrels with sugar in about equal 

 weight, load them into refrigerator cars and ship to a cold 

 storage plant where they can be held until needed. Some- 

 times the berries are crushed before being put into barrels, 

 but in most cases they are packed as nearly whole as 

 possible." A washing machine is used to remove the 

 sand. The berries can be held for a year or more in 

 good condition, if a temperature of twenty-eight to thirty- 

 two degrees is maintained. Barrels of strawberries pre- 

 served in this way are shipped from British Columbia to 

 England, where they are made into jam and jelly. 



A good vinegar can be made from strawberry juice, 

 but it costs more than apple vinegar. There is a field for 

 the manufacture of unfermented strawberry juice, pre- 

 pared like grape juice. A process for drying strawberries 

 in the sun has been reported. By-products increase con- 

 sumption and make the business more stable. 



1 Farmers' Bulletin 664 (1915), U. S. Dept. of Agr., p. 20. 



