368 The Canadian Horticulturist. 



and of this meeting at least two weeks public notice must be given. It is there- 

 fore time to be collecting names thus accomplishing the preparatory work, and 

 anyone intending to take up the matter should write to the r3epartment of Agri- 

 culture, Toronto, for a copy of the Acts relating to horticulture, in which all in- 

 formation can be found. Most of the recently formed Horticultural Societies 

 have afifihated with the Ontario Fruit Growers Association, thus securing for all 

 their members our monthly journal and report. One of our Directors, Mr. 

 Thos. Beall, of Lindsay, has interested himself in such Societies, and will attend 

 any meeting for organization to give information upon the privileges of affilia- 

 tion with us, upon request from any persons interested in having such informa- 

 tion. We have just received a letter from one of our members at Smith's Falls, 

 who thinks a strong Society can be formed at that place, in affiliation with us. 



Cold Storage. — During the Toronto Fair the writer paid a visit to the 

 Dominion Cold Storage Company's premises at Toronto, and was surprised to 

 find such excellent storage so near at home. There is no doubt that for certain 

 perishable products, it would always pay the cost of storage to hold them until 

 the glut is over. What fruits would pay for storage must be studied out each 

 season for itself by each grower, for no rule seems general. Mr. Jones, the 

 Toronto manager, gave us the following items of information : — We have alto- 

 gether 15 store-rooms — the ground floor room is the largest, and will contain 

 about eight carloads of butter. We keep it for goods having no odors, such as 

 butter, lard, maple syrup and canned goods. The temperature here ranges 

 from 40° to 42°. Another butter room on first floor is kept below freezing for 

 choice highly salted butter, which is to remain in storage for a long time. Our 

 cheese room will hold about three carloads, and is kept at 35°. This room we 

 use for fruit also. Our fruit rooms are kept at 35° and 40°, according to the 

 ripeness of the fruit when we receive it ; we have three fruit rooms, two of which 

 are now filled ; the other has just been vacated by oranges and lemons, and is 

 ready for pears, peaches and grapes ; it will hold about three carloads. We 

 have stored since June 1st, about eight carloads of- oranges and lemons, and 

 about a car of California pears and peaches, as the oranges and lemons go out 

 fresh fruit takes their place ; we have some very fine Canadian pears now in, and 

 keeping perfectly. With the exception of two large rooms filled with evaporated 

 fruits, such as peaches, apricots, plums, prunes, apples, raisins, figs, etc., and 

 nuts of various kinds, which retain all their weight and freshness in cold storage ; 

 the rest of our space is devoted to eggs. Eggs keep better in cold storage than 

 if pickled, and sell for better prices. 



It is no trouble to keep early pears and late peaches fresh till Christmas, 

 and late pears, grapes and apples till the spring, if they reach us in the proper 

 condition. They must not be quite ripe, and must be all of one degree of ripe- 

 ness ; carefully selected, and packed in shallow boxes or trays Our space is so 

 limited now, that we have room for only a few growers who wish to experiment, 

 and we think all who have choice fruit should, if possible, cold store a little of it. 



