TRANSPORTATION 



TRAPA 



3371 



the transportation company, both as relates to free- 

 dom from breakage and efficient refrigeration. The 

 care exercised in handling freight trains and cars in 

 switching is mainly responsible for the condition of a 

 properly stowed load as regards shifting, breakage, and 

 the like. The efficiency of the refrigerator car is pri- 

 marily responsible for the quickness of cooling and the 

 maintenance of uniformly low temperatures in tran- 

 sit as well as liability to freezing damage in cold 

 weather. The efficiency of a refrigerator car depends 

 not only on the quantity, quality, and condition of 

 insulation but on the size of the car, the kind of ice- 

 bunkers, and facilities for effecting free circulation and 

 quick refrigeration of all packages in the car. 



Salt, as a means of securing lower temperatures in 

 refrigerator cars, is in use extensively in the transpor- 

 tation of meats and similar products requiring tem- 

 peratures below freezing. It has been used only very 

 sparingly with fruits. Recent tests with somewhat 

 modified equipment indicate that salt can be used to 

 good advantage in securing quick cooling and in main- 

 taining the necessary low temperatures in transit. 



The methods of icing and charging for refrigeration 

 in transit vary considerably in different sections of 

 the country. From Pacific coast points to the East, 

 the carriers, under certain blanket rates, assume all 

 responsibility for refrigeration in transit from point of 

 shipment to destination. In the deciduous fruit sec- 

 tions all cars, unless precooled, go out under standard 

 refrigeration, that is, pre-icing before loading and full 

 re-icing enroute at all regular re-icing stations to 

 destination. The refrigeration rate is uniform on all 

 cars to any one point. Under the standard refrigera- 

 tion rate for citrous fruits, the cars are usually not iced 

 until after loading unless otherwise requested by the 

 shipper who pays a somewhat higher rate for pre-iced 

 cars. With citrous fruits from California, various other 

 rates are in effect permitting one pre-icing and a re-ic- 

 ing before final shipment, or precooling, and one icing 

 with no re-icing in transit. When the growers do their 

 own precooling and initial icing with no re-icing in 

 transit, a charge is made only for the use of the car 

 and freight on the ice hauled in the bunkers. In the 

 shipment of fruits from Florida there is not only the 

 standard refrigeration rate which calls for full re-icing 

 at the designated icing stations enroute, but there is 

 also another rate for half-icing, which means the refill- 

 ing of the bunkers at the various icing stations to 

 one-half of their capacity, the racks on the floors of 

 the bunkers being raised so as to hold the ice in the 

 upper hau" of the bunker. In the eastern states the 

 so-called blanket refrigeration rate to various points 

 is not used to any considerable extent in the shipment 

 of fruits and vegetables. The refrigeration charge to 

 the shipper is usually based on the amount of ice con- 

 sumed in transit as shown by the carriers' records at 

 icing stations. The shipper pays for the ice actually 

 used and the icing is done according to the instructions 

 furnished by him on the bill of lading. If the shipper 

 orders full refrigeration in transit, the cars are re-iced 

 at the regular icing stations. The shipper, however, 

 has the option of giving other instructions if he so 

 desires, namely, either the number of icings enroute 

 or the icing stations at which he wishes the cars to be 

 re-iced. Under the standard refrigeration rates, apply- 

 ing from the Pacific coast territory, the responsibility 

 for refrigeration in transit rests entirely with the car- 

 riers. In eastern territory the responsibility is divided 

 between the shipper and the carrier. 



Freezing in transit. 



The transportation of fruits and vegetables in sound 

 condition in transportation is related not only to 

 efficiency of refrigeration but protection against freez- 

 ing. During protracted periods of cold weather, such 

 as sometimes occur in the northern and eastern states 



in the winter, the protection of fruits and vegetables 

 in transit is a real problem. While a number of 

 factors enter into the question of freezing protection 

 in transit, the principal one is insulation. Aside from 

 condition and quantity of insulation, shippers and car- 

 riers have both attempted to minimize the danger 

 from freezing by heavy tight loading and lining the 

 inside with heavy paper, sometimes using several 

 thicknesses, by putting in floor-racks and by placing 

 stoves in the bunkers or in the middle of the car. 



Both tight and heavy loading are desirable when there 

 is danger from freezing. The tight load tends to hold the 

 heat more effectively and the heavier the load the more 

 heat there is to draw on. Lining with heavy building- 

 paper, or other paper of similar character, gives added 

 protection. Certain roads have found floor-racks of 

 decided value in minimi /ing the damage from freezing. 

 Results both experimentafly and commercially fully 

 justify their use to minimize frost damage as well as 

 an aid to more effective refrigeration. The use .of 

 stoves or heaters is hardly to be commended, as fre- 

 quently the injuries from overheating certain parts 

 of the car result in deterioration as regards quality, 

 condition, and appearance that exceed what the freez- 

 ing damage would have been. In the transportation of 

 potatoes during the colder months from northern 

 states such as Maine, heater cars are used to a con- 

 siderable extent. Ordinary freight cars with specially 

 constructed bins so as to provide an air-space between 

 floor and sides of car and the load are used very 

 largely also. A stove is placed in the middle of the car 

 and a messenger accompanies three, four, or more cars 

 to keep the fires going properly. The heat from heaters 

 either outside or inside the cars is depended on more 

 than the insulation to maintain temperatures above 

 freezing. H> j R AM SPT. 



TRAPA (abbreviated from caldtrapa, which is the 

 same as caltrops, an instrument of war used to impede 

 the progress of mounted warriors; it had four spine- 

 like projections, like the fruit of the water caltrops). 

 Trap&ceae or Hydrocarydcese; by some retained in Onar 

 grdcese. Floating plants adapted to the aquarium. 



Flowers small, axillary, solitary, short-peduncled; 

 calyx 4-parted, the segms. persistent, sometimes spines- 

 cent; petals and stamens 4; ovary 2-loculed; ovules 

 solitary, long, pendulous, affixed to the septum: fr. 

 top-shaped, leathery or somewhat bony, 1-loculed, 

 1-seeded. Three species, native to the warmer parts 

 of the eastern hemisphere. 



Trapa natans is one of the daintiest aquatics in cul- 

 tivation. It is perfectly hardy and very desirable for 

 aquaria, pools, ponds, or tub-culture. Its beautifully 

 mottled or variegated foliage is very attractive. The 

 flowers are white, small, and inconspicuous. The fruits 

 are very large in comparison with the flowers and leaves, 

 but they are hidden beneath the foliage until they 

 ripen, when they drop off. They are good to eat raw, 

 like chestnuts, and are sweeter and more palatable 

 before the shell becomes hard. The nut is not likely to 

 become of commercial importance in America. The 

 seeds drop from the plant and remain in the pond all 

 winter. Seeds must be kept in water or moist to retain 

 their vitality. (William Tricker.) 



natans, Linn. WATER CHESTNTJT. WATER CALTROPS. 

 JESUIT'S-NUT. Petiole of floating Ivs. 2-4 in. long, 

 nearly glabrous; blade rhombic-orbicular, dentate in 

 upper half, slightly villous along the nerves beneath: 

 fr. 4-spined, but the 2 lateral ones shorter. Eu., Orient. 

 Gn.24, p. 557. G.C. II. 10:213. B.R. 259 It has 

 two kinds of Ivs. The submerged ones are root-like, 

 long, slender, and feathery. The floating Ivs. form a 

 loose rosette. The If.-stalks are swollen and spongy 

 near the apex. The fr. is an inch or two across and has 

 4 spinescent angles. It is roasted and eaten in some 

 parts of Eu. like the common chestnut. It is sparingly 



