1732 STORAGE 



transportation to the storage rooms. No perishable fruit 

 that has been exposed to ordinary temperatures for 

 twenty-four hours after picking is in fit condition for 

 storage. Too many people have made the mistake of 

 supposing that by placing fruits on ice they could, as it 

 were, rejuvenate them and that thr-y wniild pome out 

 sound and firm even if at the point .jf .1. <av wli.ii tlii-y 

 went in. It should be borne in mini I iii;ti ilif hff or 

 keeping quality of any fruit is s.li liiiiu. .|, tli.it the 

 processes of ripening and subseqiu-i it .1. t. liciiati.m iii-e 

 constantly going forward, and that the best that we cmii 

 do by cold storage is to retard them; we cannot prevent 

 them entirely. 



These coTisidi-rations apidy with equal force to the 

 storage c.r 111' - I'lii;- iImI hi i;:iIi.im1'\ L'oi>d keepers. 

 Grapes an ; : 'i ." : , Imtild always 



beshipi"! i I I'll I I I ■ ri-i-rator cars, 



and in ni.in. r.i - ^ ili. mu i li ..iiuli ■, \,v profitable 

 even with .i|.|.li ... .\ v.. ,1, .il v..uiii a^ ;i;li.r after apples 

 are gatliered and wliilu they are in transit will inevi- 

 tably so stimulate the ripening processes as to greatly 

 impair their subsequent ki-eping quality, especially their 

 ability to stand up and make a good showing after com- 

 ing out of storage. Then, too, the exposure for even a 

 few days to warm conditions after picking is sure to 

 stimulate the growth of fungi anil bacteria, thus start- 

 ing many spots of incipient decay that cannot Ite en- 

 tirely checked by subsequent refri-'i J in. II ilirnli- 

 ably safe to say that the keeping <|i: :i\en 



lot of apples depends as much on ii- | ■ , j tlie 



period from the time of picking till II u i- - i -i.iage 



as upon any other factor. ^|_ ;s. Kaki.e. 



Management, Temperatures and Prices.— The rapid 

 advancement of tlie cold sl.n-ai,'!- industry should be of 

 great interest to (In- li.ni imilt ll|•i^t. It is now possible 



I" at 



alio 



submerged in brine. Tlie n i i ., ticni 



a liquid to a gaseous c«'?mIii: r i Irmu 



the liquid in which the pii" - m -iiinii uii. In this 

 manner it can be brought to a temperature i)f zero, or 

 lower. This cold liquid (brine) is circulated through 

 pipes placed in the room or rooms that are to be re- 

 frigerated. The ammonia, after absorbing its quota of 

 heat, is again compressed to a liqiiid condition by me- 

 chanical means and used over and over without limit. 

 Any liquid that boils at a very low temperature can be 

 substituted for ammonia, but at the present, viewed 

 from an economical and practical standpoint, ammonia 

 is given the preference. The temperature of a storage 

 room is controlled by the volume and temperature of 

 the brine circulated. 



STORAGE 



out to be placed on the market. They 

 with a minimum amount of decay, oris].. 

 and in condition to "stand up" much li.in; 

 ried at a higher temperature. Barth ii 

 while greeii and as soon as the stem wil 

 the twig, at a temperature of 32°-3:i'', 

 months to ten weeks. Ventilated barrels i 



Isfc^vrc 



2412. Re-sorting apples ; 



used, but slatted bushel crates are preferable. Winter 

 or late varieties of pears will carry much longer. 

 Peaches and other stone fruits will take a temperature 

 of 36° and are not, as a rule, carried suci-essti ly to ex- 

 ceed two weeks. They are very deceiiiivc-: the nntsi.lii 

 will appear satisfactory, but the fruit will be ia^icle.s>. 

 and around the pit it will be black and in a >eiin de- 

 cayed condition. Berries, one week to ten <lays at a 

 temperature of 38°, will, if they are not bruised or 

 broken, carry nicely and many times tide over an over- 

 stocked market. 



eked be- 

 ature of 

 I sound, 

 ■ to four 

 and tur- 



Tomatoes, if sound, not broken or bruised, 



fore they are il I'lih ri]"', •;, ill, .-ii nl-hi] 



40°, carry tliri ■ i i i i i ■ i i , ' . 

 should, at a III I ' I ' ., I . II I I I 



nips, at a imn , ; . . m 



placed in ei.li. • ,' i,-.; n. . .i . il 



but only arii ■ i i i , ■ n 



any measure "T -n.'.-i-- ii.iiiiiiu: Imi -i.i.ni!. juii'i'i-i 

 goods shouhl be placed in the refrii^'eratiuir renins. 



The following are the charges usually applied by those 

 conducting public cold storages: Apples, lo cents per 

 bbl. first montli, 10 cents each additional month; celery, 

 10 cents ],.-,■ i:i-.i lii-i in-nili. f, imits each additional 

 moiiili ; ilii I I I. ■ i|"'s, J-3 cent per lb. 



first iiMinili. I . : I , i I I ninth; maple sugar, 



'i c.iii [11 r II. II :i I h additional month; 



■ates are sometimes made at com- 



2411. The piling of barrels of apple 



1 cold storage house. 



Apples are best preserved at a temperature of ,?0° F.. 

 two below the freezing point. It is generally conceded 

 that they should be taken from the tree as soon as ma- 

 tured and colored, immediately put in a cold room and 

 the above temperature maintained until they are taken 



butter, etc. It pr 

 compelled to acce 

 market, nor oblige 



ilsn 



Samuel R. JIott, Jr. 



Practical Experience with Cold Storage. -The expe- 

 rience of those who have had occasion to use cold 

 storage is remarkably varied, scarcely two of them 

 having formed the same impression in regard to its 

 effect. But the very fact that perishable articles have 

 been preserved for loiiLr periods shows that there is at 

 least one ri-ln .mi . ml Mm managers of cold storage 

 plants are le:ii I ii ii right way is. 



One greai n i i n that hardly two articles 



require the s.Hin ii ii,|ii i ii m-e to keep in proper condi- 



