164 



with which new, and therefore warm, fruit is brought into 

 the room. When the same fruit stands in the rooms for a 

 long time it may not be necessary to ice more than once a 

 week even in fairly warm weather. Where fruit is con- 

 stantly being brought in and taken out again for shipment, 

 it will usually be necessary to ice daily. On the other hand, 

 it ought to be iced every day in warm weather (possibly 

 twice a day in very warm weather) and every other day 

 during autumn weather. 



The great advantages of this system as thus far developed 

 here at the college are the cheapness with which it can be 

 run, requiring no high-priced engineers; the fact that any 

 one of the rooms may be run without the others, thereby 

 reducing the cost proportionately; the fact that there is no 

 costly machinery to get out of order and cause large repair 

 bills, and, most of all, the fact that it works satisfactorily, — 

 that it " delivers the goods." Of course, it is especially 

 adapted to those sections where natural ice may be secured. 



The cost of ice will vary greatly according to the dis- 

 tance it has to be hauled, what the cost of labor is, and what, 

 if anything, has to be paid for the ice. In filling our ice 

 room at the college this year we put in approximately 250 

 tons, and the cost was as follows : — 



Two men Avith double teams, eleven days, at $4.50 per day 



per team, $99 00 



Two men stowing ice, twelve days, at $1.75, . . . 42 00 



lee, 28 00 



Total $169 GO 



We have two refrigerated rooms of a capacity of 80 and 

 275 barrels, respectively, which we usually operate together. 

 It takes two men from an hour and a half to two hours to ice 

 these two tanks. 



I want to close this paper with a short discussion of some 

 of the factors which' influence the keeping of apples in stor- 

 age, for while a good storage house is very important, it 

 must not be expected that it will take the place of care and 

 proper methods in the growing and handling of the fruit. 



