212 MASS. EXPERIMENT STATION BULLETIN 180. 



mechanically reducing the spaces for the passage of air and gases among 

 the fruit, but also by themselves using up oxygen and giving off additional 

 carbon dioxide, in this way being especially harmful. 



11. The Relative Effect of Barrel and Crate Containers on Cranberry 

 Keeping in Shipments. — Three lots of Early Black and two lots of Howes 

 berries, each lot consisting of a barrel and two half-barrel crates, made up 

 an experimental shipment to determine this. All the berries of each lot 

 came from the same place on the station bog, the different lots being 

 picked in various locations, the Early Black on October 2 and the Howes 

 on October 5. All five lots were run through a Hayden separator and 

 screened on November 7. On account of difficulties encountered in ar- 

 ranging for shipping this fruit with other berries in a carload, it was then 

 kept in open barrels, all of which were nearly full, until November 17, 

 when it was packed for shipment. The berries shipped in barrels were 

 packed in the usual way, while the crated fruit was placed in 4-quart 

 baskets like those used as containers for strawberries.^ All the lots were 

 left in the packed condition in a cold room until November 20, when they 

 were carted in a farm wagon (without springs) from East Wareham to 

 Tremont Station. They were kept in the railroad freight-house over night 

 and placed in different parts of a car on top of a carload of other berries 

 the next morning. The car left Tremont November 21 and arrived in 

 Washington, D. C, on Saturday, November 25. They were there left in 

 the freight-house until the following Monday morning. They were then 

 taken to Arlington Farm and stored at a temperature of about 50° F. 

 until December 9. The barrels and crates were opened and stored in a 

 laboratory, the temperature of which varied from 60° to 85° F., from 

 December 9 until December 14 and 15, when they were sampled and 

 examined, as follows: — 



(a) The eight following samples were taken from each barrel : — 



Nos. 1 and 2, two quarts near the top, just below the layer crushed in 

 heading, — distinguished in Table 16 by the word "top." 



No. 3, one quart taken a quarter of the distance down from the top, — 

 indicated by "J". 



Nos. 4 and 5, two quarts taken near the middle, — marked "|". 



No. 6, one quart taken from three-quarters of the distance from the top 

 toward the bottom, — designated as "f ". 



Nos. 7 and 8, two quarts from near the bottom, — distinguished as 

 "bottom." 



The berries were dipped out of the barrels down to the parts sampled, 

 the samples being taken from all parts of the surface of the fruit exposed by 

 the dipping, except within 2 inches of the staves. 



(6) Four 1-quart samples were taken from each crate of each lot at 

 various places in the crate, so as to make up as fair an average as possible, 

 each sample representing different baskets. 



' The crates and baskets were furnished through the courtesy of Mr. J. J. Beaton of Wareham, 

 Mass. 



