THE CANADIAN HORTICULTURIST. 



Black currants shriveled after ten 

 days' storage, but filled up and freshened 

 when again exposed to ordinary tem- 

 perature. The best temperature for 

 this fruit proved to be 32°. Red cur- 

 rants remained sound for six weeks and 

 retained their freshness for 16 hours 

 after being taken out of the refrigerator. 

 This fruit seemed to be best in a tem- 

 perature of from 32° to 36°, and covered 

 by paper to shut off currents of air. 

 Cherries kept sound, fresh and clear for 

 four weeks in a temperature of 30° when 

 covered with wool. After that the fruit 

 began to shrivel. 



With all these fruits it was found that 

 the best results were obtained when they 

 were placed in storage in advance of 

 dead ripeness. They should not be 

 injured in any way. 



The apples and pears tested were of 

 the English variety, so that a descrip- 

 tion of these tests would not be of much 

 value to American growers. The 

 severest tests were of the early market 

 varieties which would not keep under 

 ordinary conditions of storage. Sound 

 fruit of this sort generally came out in 

 nearly perfect condition in February. 

 The apples were divided in three differ- 

 ent chambers, kept at 30°, 32° and 

 36° respectively. The lowest tempera- 

 ture did not prove harmful nor was any 

 advantage derived from it. Of the 

 dozen different varieties tested, 36° 

 seemed to be the most suitable. Little 

 difference was found whether the fruits 

 were exposed, covered with cotton wool 

 or grease-proof paper. The best result 



was from fruit not fully ripe and not 

 bruised. 



A dozen varieties of pears were tested, 

 among them the Williams of England 

 or the Bartlett of the United States. 

 All kept satisfactorily, there being little 

 choice between 30°, 32° and 36°. If 

 anything a lower temperature for pears 

 is better than for apples, although for 

 all practical purposes the two fruits 

 agree. 



The plums of England and the United 

 States are so much alike that the tests 

 will be interesting here. Green gages 

 kept sound for ten weeks, proving to be 

 the hardiest variety. The popular plum 

 of England, Victoria, remains sound 

 nine weeks ; the Golden Drop stood the 

 test for eight weeks. The best tempera- 

 ture was found to be from 32° to 36°, 

 although the plum does not do as well 

 as other fruits in cold storage. 



The tomato experiments were not 

 completely successful, but the best tem- 

 perature was found to be 36°. 



Grapes covered with grease-proof 

 paper stood the test for nine or ten 

 weeks at a temperature of 32°. 



The peach trials were rather conflict- 

 ing, some remaining sound for two 

 months at 32°, one variety rotting at 



36°. 



Mr. Wright says that cold storage for 

 fruit growers on a small scale would not 

 pay, but that the future probably would 

 see in all large market centres chambers 

 provided in warehouses for fruit. — Cold 

 Storage. 



Ammonia for House Plants. — It 

 is simply astonishing that amateurs suc- 

 ceed as well as they do with house 

 plants, when they are so neglectful of 

 fertilizing the soil. The simplest ferti- 

 lizer for increasing the growth of plants 

 is the household ammonia, which every 



housekeeper keeps at hand for kitchen 

 or bedroom uses. For the plants add 

 three drops to a cup of water, and use 

 to water the plants about twice a week. 

 For a larger quantity twelve or fifteen 

 drops to a quart of water. 



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