70 



THE CANADIAN HORTICULTURIST. 



wisdom of the management, he M'ill give his 

 fuller attention to details and thus obtain the 

 highest awards of his race for his products in 

 any market to which he may consign them. 



Disposal of Fruit. 



But about the method of disposal of the fruit. 

 Oh, this is a vital and primary question. I 

 would particularly emphasize the statements of 

 my friend about the Georgia methods of mar- 

 keting their peaches. The peach growers all 

 support the Central Packing Stations located in 

 every peach centre, and these are under the di- 

 rection of good efficient boards of management. 

 Here the sorting, packing, labelling, etc., of all 

 the fruit of the district is properly done, and 

 the accounts kept for each grower. There on 

 a uniform scale as to sizes, qualities and grades 

 the whole carload can be safely bought by the 

 inspection or label of one basket to the full 

 amount of the car or 5,000 baskets, because all 

 are exactly alike, which could never be done 

 when every man packs and sells for himself. 

 This is the system that commends itself to our 

 best judgment here also as apple growers. Un- 

 der no other system that we can conceive of 

 could this possibly be done either for apples or 

 any other fruit on a large scale. This then is 

 an outline, and remember an outline only of the 



methods and managements of Canadian apple 

 growing on a large commercial basis, and we 

 are sure that in the no distant times of this 

 country's products in apple or peach growing 

 this or something like it will be practically car- 

 ried out among us properly filled in with the 

 details required for success. If not, why not ? 

 Who will propose and enact something that is 

 preferable ? That apples will be grown in this 

 country and grown on a larger scale than ever 

 heretofore thought of we are certain. It only 

 remains for us to fill in the details and supply 

 the positive requirements of success for this 



But about the method of disposal of the fruit, 

 country to become shortly studded over with 

 those large flourishing commercial apple orchards 

 from shore to shore and all through the centre 

 of our land. Hoping, as the present writer does, 

 though now reached his three score years and 

 ten in the service, that he may see this en- 

 larged system carried out over our lands. If 

 this is the case, or ever to be the case, he will 

 be satisfied that his labors in this behalf have 

 not been in vain. For what he sees to-day he 

 does not regret the feeble efforts made in the 

 past years of his experience in this line by him- 

 self and his friends, the Fruit Growers' Asso- 

 ciation of Ontario. Yours, B. GOTT. 



Strathroy, Ont., Jan. 20th„ 1904. 



A CHEAP ICE HOUSE 



C"^ HOOSE a well-drained spot conven- 

 y lent to the house and higher than the 

 surrounding ground. 



Set corner posts of good size and almost 

 any desired height, then put in the interven- 

 ing posts at intervals of 2 or 3 feet. On 

 the outside board up with rough slabs, old 

 boards, or anything that is at hand. On the 

 inside do the same. Fll the intervening 

 space with sawdust. Inside and opposite 

 the posts place a 2 x 4 studding and repeat 

 the operation of boarding from the inside. 

 Fill this intervening space with sawdust. 

 This is usually sufficient, but if desired an- 

 other row of studding may be supplied and 

 the space filled with sawdust. 



An outside wall is thus provided which 

 will prevent changes of temperature. The 

 doors must be so arranged as lo be perfect- 



ly air tight, being also provided with air 

 spaces, or spaces filled with sawdust. In 

 putting on the roof, observe the same pre- 

 cautions. Provide a ventilator at the top. 

 If these precautions and suggestions are 

 followed, and the drainage has been satis- 

 factorily provided for, there will be no trou- 

 ble in keeping the ice. 



Put in the ice on a cold, crisp day, so that 

 the surface of the cakes will not be moist. 

 Fill up to the top of the ice house, then 

 cover with 18 inches or 2 feet of sawdust. 

 Close up the house and the ice will keep 

 nicely until wanted for use. Begin taking 

 out from the top, always opening the ice 

 house in the 'early morning, while the air is 

 cool and there is little difi^erence between 

 the outside and inside temperatures. 



