J 



k 



THE RIPENING AND PRESERVATION OF FRUITS. 225 



C""--^^^,,,^'^) running the entire length of the car ; this pan being 

 tilled through the top of the car. This pan reaches to within one foot 

 of the wall of the car on eachs ide. The operation is simpl}' this : 

 The warm air, laden with surplus moisture, rises from the load of 

 fruit below, passes over the ice, which cools the air and condenses 

 the moisture, and the air descends cold and* comparativel}' dry. 

 The result is constant circulation of the air in the car (or the 

 room) without an^" machinery, or any ventilation ; and the con- 

 stant cooling of the cargo, with an atmosphere sufficiently dry for 

 the good of the fruit. It is all done by that force which causes 

 heat to ascend and cold to descend. It makes no difference 

 whether the storage room be ou the ground or on wheels. 



There is no doubt that the durabilit}^ of all fruits is increased 

 by a proper amount of cold. But it has been, a common belief 

 that fruits exposed to artificial cold would, when taken out, decay 

 much more rapidly than the}' uaturall}' do. I think this is a de- 

 cided mistake when the cold has not been excessive. For instance, 

 the exhibits of apples and other fruits from certain States, made 

 at the great International Exhibition of Fruits in connection with 

 the World's Exposition at New Orleans, were in part placed in 

 cold storage in that cit^^ sevei'al mouths before they appeared on 

 our tables. It was generally expected that the\' would melt down 

 in a verj- few days. But they lasted in a most surprising manner. 

 As a general thing they lasted for a good many weeks upon the 

 exhibition tables. I particularly recall some plates of Maiden's 

 Blush apples, from Pennsylvania, which were in cold storage for 

 three months, and then stood upon our tables in Horticultural 

 Hall, which was nearl}' all glass in walls and roof, in good condi- 

 tion for over two months. In fact, the manner in which this cold 

 storage fruit, from many States and from across the sea, endured 

 the exposure in our moist and often quite warm palace of horticul- 

 ture was a surprise and gratification to all who had any knowledge 

 of the facts. 



My own experience in the transportation of strawberries, rasp- 

 berj'ies, blackberries, and other fruits to market in Tiffanj^ cars, 

 and the excellent keeping quality they have shown when taken 

 out, has been most encouraging. 



For all these purposes we want no chemicals, no machinery for 

 the circulation of the air, and no ventilation ; simply perfect isola- 



