236 



THE CANADIAN HORTICULTURIST. 



this, there should be a spa«e of 1)2 or 2 

 inches between the packages for the free 

 circulation of the cold air. For want of 

 attention to such provisions many large 

 shipments have arrived in bad condition, 

 and the car blamed for what was really the 

 fault of the shipper. 



The Bordeaux Mixture. — Early treat- 

 ment with this remedy for fungi of all kinds 

 should be faithfully persevered in, if the best 



results are to be obtained, always remember- 

 ing that it is a prevention rather than a cure. 

 The lime and copper sulphate solution 

 should be made separately, with about half 

 the amount of water required for each. 

 Then the copper sulphate solution should be 

 poured into the lime water, stirring vigor- 

 ously all the time. Never reverse this 

 operation and pour the lime into the copper 

 sulphate. 



EXPORT OF THE FAMEUSE APPLE. 



T THE recent meeting of the Pro- 

 '*^ vincial Pomological Society at 

 % Huntingdon, P. Q., on the 31st of 

 ijjjss^ January, Mr. R. W. Shepherd read 

 a paper on the exportation of the Fameuse 

 apple, in the course of which he said : — 



The facilities for exporting apples in cold 

 storage, on board our ocean steamships, at 

 the present time, are limited and quite 

 inadequate. Rarely has it been possible, in 

 my experience, to obtain cold storage just 

 at the particular time when most needed. 

 The fact is, that for the short season during 

 which it is absolutely necessary to have cold 

 storage in transit for Fameuse or other 

 apples, the steamships are generally over- 

 crowed with such commodities as butter, 

 bacop, eggs, etc., which demand storage 

 space throughout the whole summer season, 

 and it cannot be expected that the companies 

 will be able to provide space always for 

 fruit, which takes quite a different degree of 

 temperature from butter. Just here I wish 

 to give my experience of a shipment of 

 Duchess apples, sent to Liverpool in August 

 last. The fruit had been picked rather on 

 the green side, and packed in barrels was 

 sent to the cold storage warehouse in Mon- 

 treal about the 15th August. 



On the 27th August, I engaged space by 

 telephone for shipment in cold storage, and 

 I supposed everything was all right. I gave 

 instructions to the Cold Storage Company 



to ship the barrels the following day. I left 

 for Ottawa that evening ; but what was my 

 amazement to find when I returned, a couple 

 of days after, that the apples had not been 

 shipped in cold storage. I fully expected 

 at that season, during very hot days in 

 August, the apples to arrive in a mush and 

 made up my mind to suffer considerable loss. 

 The returns w-ere, for the fifteen barrels, ;^4 

 IIS lod, or $1.50 per barrel. My profits 

 after deducting freight and charges were 

 small, but on the other hand I was pleased 

 not to make a big loss in the transaction. 

 I attribute it altogether to the fact that the 

 fruit had been thoroughly well cooled in cold 

 storage before being shipped. 



But there are times, even in the month of 

 October, when cold storage chambers on 

 board ship are badly needed for our apples. 

 I have noticed the Fameuse shipped during 

 the first few days of October — that is to say 

 immediately after being picked ; or rather 

 the first of the Fameuse picked — and when 

 the fruit is in a hard and crisp condition, 

 carry to England remarkably well. But in 

 a large orchard it is not possible to pick all 

 the apples during the first weeks of October; 

 in fact it generally takes the whole of that 

 month to harvest the fruit. I have also 

 observed that almost without exception, 

 during the picking season, we have a week 

 or more of really hot weather in October ; 

 the thermometer frequently touching 65 to 75 



