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STATD POMOIvOGlCAIv SOCIETY. 



in there every day as fast as they are picked — pick them and put 

 them in barrels, and putting them in barrels I don't head the bar- 

 rels. I let the barrels stay open for then the apples are warm — if 

 gradually chill through and will keep steadily cold, and as I said, 

 I really think that by putting ni}' apples in at once every day as 

 they are picked, starting at 40 degrees and keeping them at forty 

 degrees for two or three weeks until you can get the temperature 

 lower, I can keep those apples as long as if they had been out a 



John W. Clark's Cold Storage House, Showing Front and Work Room. 



week, shipped to Boston and put in those artificial cold storage 

 houses where they put the temperature right down the first day 

 perhaps to 28 and then raise it to ^2 and keep it continually at 

 32 — I actually think I can keep m\- apples in my house as long 

 as they can in that house if those apples have been out a week 

 or ten days. That has been my experience. Now I know one 

 year I had some 600 barrels of Ai Baldwins in a room in a cold 

 storage house in Boston. I went there in the middle of the 

 winter and we went into the house and looked at them and they 

 were just the same as when they were put in, didn't look as 

 you will go in the house after those apples have been in there it 

 will almost seem like an oven until those apples get cooled. 

 After a day or so, the top of the apples are cooled and they will 

 though they had changed at all, really looked greener it seemed 

 to me. I went into another room that was kept just the same 



